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Slow-cooked Aubergine and Split Pea Curry
TM6

Slow-cooked Aubergine and Split Pea Curry
2.9 ( 8 avaliações )
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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
1018.8 kcal / 4262.6 kJ
Proteína
48.5 g
Gordura
26.2 g
Hidratos de carbono
123.2 g
Fibra
62.1 g
Gordura saturada
3.1 g
Sódio
2412.4 mg

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