30

condividi su

Curry eggplant and lentils

ingredienti

persone

4

Sale iodato

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

Piatti Unici da India

Curry eggplant and lentils

Curry eggplant and lentils

vegano ricco in fibre ricco in ferro ricco in potassio

pronta in

45 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

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 258.3 kcal n.d.

Fat 6.14 g n.d.

Carbohydrates 37.97 g n.d.

Protein 14.98 g n.d.

Fibers 9.48 g n.d.

Water 96.88 g n.d.

Ashes 0.97 g n.d.

Sugars 3.16 g n.d.

Starch 0.0 g n.d.

Minerals +

Calcium 103.84 mg n.d.

Sodium 54.61 mg n.d.

Phosphorus 185.71 mg n.d.

Potassium 615.08 mg n.d.

Iron 4.87 mg n.d.

Magnesium 49.55 mg n.d.

Zinc 2.08 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 1.5 mcg n.d.

B1 0.31 mg n.d.

B2 0.1 mg n.d.

B3 1.47 mg n.d.

B5 0.3 mg n.d.

B6 0.37 mg n.d.

B9 102.0 mcg n.d.

B12 0.0 mcg n.d.

C 10.28 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.

Total choline (Vit. J) 0.7 mg n.d.

Lipids +

Monounsaturated 4.01 g n.d.

Polyunsaturated 1.25 g n.d.

Saturated 0.95 g n.d.

Cholesterol 0.0 mg n.d.

unsaturated 5.25 g 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