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Suggest a better descriptionCook the aubergine, potato and carrots in boiling water for 10 minutes, then drain. Fry the onion and garlic in 30ml/2tbsp oil for 5 minutes until soft. Add the remaining oil and continue to cook for 5 minutes. Add the ginger, balti paste and tomato pur?e. Fry for 3 minutes. Meanwhile, cook the lentils for 10 minutes in just enough boiling water to cover, topping up with water as necessary. Transfer all ingredients except beans to a large saucepan. Bring to the boil, cover and simmer for 15 minutes. Then add beans and simmer for a further 5 minutes. Serve.
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Serving Size: 1 Serving (383g) | ||
Recipe Makes: 4 | ||
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Calories: 290 | ||
Calories from Fat: 80 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 342.2mg | 12 % | |
Potassium 1163.4mg | 31 % | |
Total Carbohydrate 43.4g | 13 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 30.7g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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