Cauliflower, Lentil & Eggplant Curry
Recipe: #31460
February 18, 2019
Categories: Curries, Cauliflower, Eggplant, Onions, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (337.3 g)
- Calories 363.9
- Total Fat - 12.6 g
- Saturated Fat - 2 g
- Cholesterol - 3.7 mg
- Sodium - 202.4 mg
- Total Carbohydrate - 55.1 g
- Dietary Fiber - 12 g
- Sugars - 21.8 g
- Protein - 12.6 g
- Calcium - 197.5 mg
- Iron - 3.2 mg
- Vitamin C - 53 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat an oiled, large, deep frying pan over a medium to high heat and add onion and cook, stirring occasionally for about 2 minutes or until soft.
Step 2
Add lentils and paste and cook, stirring, for 1 minutes and then add milk, 1 cup water, juice and sugar and season and then bring to a boil and stir in eggplant and cauliflower and return to a boil and simmer, covered, for 10 minutes.
Step 3
Remove lid and simmer for a further 5 minutes, or until vegatabes are tender and then stir in spinach until just wilted.
Step 4
Serve with rice.
Step 5
TIP - Curry can be made a day ahead. Keep covered, in the fridge. For a non-vegetarian option, add raw, peeled prawns or fresh chicken strip once lid is removed from pan and simmer until cooked.
Tips
No special items needed.
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