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Eggplant-mango curry with lentils & quinoa
Eggplant-mango curry with lentils & quinoa
805kcal Per person
24g Protein
98g Carbs
35g Fat
21g Fiber
Ingredients
- 4 ounces mango chunks (frozen) (112 g)
- 3 ounces quinoa (84 g)
- 4 ounces lentils, canned (112 g)
- 1 eggplant
- ½ red onion
- 1 clove garlic (5 g)
- ½ chili pepper
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon curry powder (2 g)
- 1 teaspoon ground cumin (2 g)
- 3 fluid ounces coconut milk (90 ml)
Preparing this recipe
- Let the mango thaw.
- Cook the quinoa according to the instructions on the packaging. Fluff with a fork and set aside.
- Rinse the lentils and drain. Cut the eggplant into cubes. Finely chop the onion, garlic and chili pepper.
- Heat the oil in a medium-sized pan over medium heat. Add the onion, garlic and chili pepper and sauté for 2 minutes.
- Stir in the curry powder and cumin powder and cook for one minute, stirring continuously. Add the eggplant and cook for 5-6 minutes, until it starts to soften.
- Add the lentils and coconut milk, stir well and let simmer gently for 5-10 minutes until the eggplant is tender. Add a little water if needed.
- Just before serving, add the mango and heat through briefly. Taste and season with salt and pepper as needed.
- Serve the curry on top of or next to the quinoa.
Tip van FitChef
1. No mango? Swap it for juicy pineapple chunks for a refreshing twist.
2. Finish with a sprinkle of fresh cilantro and thinly sliced spring onions for extra flavor and freshness.
