Roasted Squash & Aubergine Curry

HARRIET EMILY
20Ingredients
80Minutes
200Calories

Ingredients

US|METRIC
  • 1 butternut squash (about 1kg)
  • 1 aubergine (300g)
  • 3 tablespoons oil
  • 1/4 cup lentils
  • 3 cups water
  • 1 onion (125g)
  • 1 tablespoon cumin seeds
  • 400 grams tomatoes (tins, 3 cups worth)
  • 1 tablespoon garlic puree
  • 1 tablespoon tomato purée
  • 2 teaspoons ground cumin
  • 1 teaspoon medium curry powder
  • 2 teaspoons chilli powder
  • 1/2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon Garam Masala
  • 5 centimeters fresh root ginger (piece, peeled)
  • 1 tablespoon vegetable stock powder (I used bouillon + 1 cup, 250ml boiling water)
  • salt
  • pepper
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    NutritionView More

    200Calories
    Sodium8% DV190mg
    Fat12% DV8g
    Protein12% DV6g
    Carbs10% DV29g
    Fiber40% DV10g
    Calories200Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium190mg8%
    Potassium920mg26%
    Protein6g12%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber10g40%
    Sugars7g14%
    Vitamin A190%
    Vitamin C50%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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