Aubergine and Lentil Curry (vegan)
For 2 (For 4)
Garlic Clove: 1 (2)
Fresh Ginger: 1 piece (2 pieces)
Potato: 1 (2)
Aubergine: 1 (2)
Fresh Coriander: 1 bunch (2 bunches)
Fragrant Tarka Spice Mix: 1 sachet (2 sachets)
Savoury Tarka Spice Mix: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pod (2 pods)
Red Lentils: 100g (200g)
Tomato Puree: 30g (30g)
Onion Paste: 1 pouch (2 pouches)
Palm Sugar: 1 pod (2 pods)
Garam Masala: 1 pod (2 pods)
Roti Breads: 4 (8)
Lime Pickle: 1 pod (2 pods)
Per serving: Energy (kcal) 808 Fat 34g of which saturates 11g Carbohydrates 74g of which sugars 2g Protein 52g Salt 0.18g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Not only are lentils a great source of naturally vegan protein, they also slowly release starches as they cook, functioning as a natural thickener in plant-based foods. In fact, some Indian cooks save leftover lentil cooking water and use it on its own to enrich various dishes. We haven’t been that frugal, though— we want you to infuse your cooking oil with 6 different kinds of whole spice, throw in some aromatics and end up with a truly rich, bulky, and impossibly fragrant curry, its deep, warming flavours shot through by the assertive, spicy tang of lime pickle.
Preparation time:For 2 - 15 minsFor 4 - 20 mins
Cooking time:For 2 - 35 minsFor 4 - 40 mins
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