Curry eggplant and lentils

ingredienti

persone

4

Sale

1 pinch

Zafferano

1 teaspoon

Curry in polvere

1 spoon

Peperoncino in polvere

to taste

Olio extravergine di oliva

2 spoons

Aglio

2 wedges

Concentrato di pomodoro

20 grams

Scalogni

30 grams

Lenticchie rosse, decorticate

200 grams

Melanzane

400 grams

Yogurt di soia

125 grams

Curry eggplant and lentils

Curry eggplant and lentils

pronta in

45 minuti

difficoltà

categoria

Piatti Unici
da India

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegano

Foto Ricetta Curry eggplant and lentils

Here's how to prepare #melanzane, turning them into something spicy and creamy, suitable for the cold weather. The solution is quickly made: a #curry #vegano without #lattosio and without #glutine!

Foto preparazione Curry eggplant and lentils

step 1

Chop garlic, shallots and pepper and put them to fry in a thick-bottomed saucepan with oil. As soon as the ingredients take color, add the curry powder and fry for a few moments.
Foto preparazione Curry eggplant and lentils

step 2

Meanwhile, cut the eggplant into cubes and add to the saucepan, add salt, add the tomato paste and cover with water in order to dilute and mix all ingredients.
Foto preparazione Curry eggplant and lentils

step 3

Cover and boil gently, then add the lentils and optionally additional water, if necessary simmer for 25 minutes or until the lentils are soft.
Foto preparazione Curry eggplant and lentils

step 4

When almost cooked, dissolve the saffron and stir in yogurt curry. Boil up to dry the cooking liquid so that everything can be creamy and add the chopped parsley
Foto preparazione Curry eggplant and lentils

step 5

Serve hot, accompanied with steamed basmati rice

fabbisogno giornaliero (per persona)

Main +

Calories 261.26 kcal n.d.

Fat 6.14 g n.d.

Carbohydrates 37.38 g n.d.

Protein 14.98 g n.d.

Fibers 4.08 g n.d.

Water 92.97 g n.d.

Ashes 0.97 g n.d.

Sugars 3.16 g n.d.

Starch 0.0 g n.d.

Minerals +

Calcium 24.84 mg n.d.

Sodium 47.36 mg n.d.

Phosphorus 38.71 mg n.d.

Potassium 281.08 mg n.d.

Iron 0.9 mg n.d.

Magnesium 20.05 mg n.d.

Zinc 0.28 mg n.d.

Copper 0.1 mg n.d.

Manganese 0.43 mg n.d.

Selenium 1.12 mcg n.d.

Fluorine 0.0 mcg n.d.

Vitamins +

A 0.0 mcg n.d.

A IU 204.61 IU n.d.

A RAE 9.94 mcgRAE n.d.

B1 0.05 mg n.d.

B2 0.04 mg n.d.

B3 0.72 mg n.d.

B5 0.3 mg n.d.

B6 0.17 mg n.d.

B9 0.0 mcg n.d.

B12 0.0 mcg n.d.

C 3.93 mg n.d.

E 1.43 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 8.04 mcg n.d.

Lipids +

Monounsaturated 3.76 g n.d.

Polyunsaturated 0.68 g n.d.

Saturated 0.76 g n.d.

Cholesterol 0.0 mg n.d.

Amino acids +

Phenylalanine 0.06 g n.d.

Isoleucine 0.07 g n.d.

Histidine 0.02 g n.d.

Leucine 0.08 g n.d.

Lysine 0.07 g n.d.

Methionine 0.01 g n.d.

Tyrosine 0.04 g n.d.

Threonine 0.05 g n.d.

Tryptophan 0.01 g n.d.

Valine 0.07 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio