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Photo of Eggplant and lentil curry by WW

Eggplant and lentil curry

11
7
1
SmartPoints® value per serving

Meal Items

oil spray

1 x 3 second spray(s)

onion

½ medium, , finely chopped

eggplant

¼ small, , cubed

garlic

1 clove(s), , crushed

McCormick , Garam Masala

5 g, (1 tsp)

ground cumin

½ tsp, , (ground)

whole tomato canned in tomato juice

200 g, , chopped

Maggi Stock Cubes, Chicken

2 individual

dry lentils

⅓ cup(s)

fresh coriander

2 tbs, , finely chopped

cooked brown rice

¾ cup(s), , kept warm

Notes

Heat a medium saucepan over medium heat. Spray with oil. Add onion and epplant and cook, stirring for 5 minutes or until tender. Add garlic and garam masala and cook for 30 minutes. Add tomatoes, stock and lentils. Season with salt and pepper and bring to the boil. Reduce heat to low and simmer for 30 minutes or until lentils and vegetables are tender. Stir through coriander and serve over rice.

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