Slow-cooked Aubergine and Split Pea Curry

Slow-cooked Aubergine and Split Pea Curry

3.0 (5 avaliações )

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Dificuldade fácil

Tempo de preparação 15min

Tempo total 14h 45min

Porções 4 portions

Ingredientes

150 g yellow split peas
2 garlic cloves, halved
20 g olive oil
200 g onions, cut in wedges
3 tsp ground cumin
3 tsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
½ tsp ground cardamom
400 g tinned chopped tomatoes
200 g water, plus extra for soaking
300 - 350 g aubergines, sliced (2 cm), then cut in pieces (3 cm)
1 tsp salt
2 pinches ground black pepper
5 g fresh coriander leaves, roughly chopped

Nutrição: por 4 portions
Energia: 4262.6 kJ / 1018.8 kcal
Proteína: 48.5 g
Hidratos de carbono: 123.2 g
Gordura: 26.2 g
Gordura saturada: 3.1 g
Fibra: 62.1 g
Sódio: 2412.4 mg

Nas coleções

Slow Cook Mode 10 Receitas, Reino Unido e Irlanda

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