cook onion and garlic until soft, add curry powder. Cook out
Add aubergine, lentils, salt and stock. Simmer for 30 minutes. Stir regularly.
Once lentils are cooked through (tender and mushy) add the coconut milk and coriander. Mix well heat and serve.
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 4|
|Calories from Fat: 53 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 580.1mg||20 %|
|Potassium 878.4mg||23 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 21.7g|
|Protein 13.8g||20 %|
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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: 258
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