Eggplant & Black Eyed Pea Curry

Eggplant & Black Eyed Pea Curry

recipe by

280
calories
17
ingredients
7
servings
3.6273

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Ingredients

1 tbsp olive oil
1 onion large, diced medium
3 cloves garlic minced
1 tbsp fresh ginger minced
1 1/2 lbs eggplant peeled and cut into 3/4 inch chunks
1 1/2 tbsps curry powder mild, more to taste
1/2 tsp fennel seeds ground, or chopped fennel seed
1 tsp salt
1/4 tsp cayenne powder, leave out if you don’t like spicy, increase if you do
1/2 cup red lentils
1/2 cup brown lentils
1/2 cup fresh cilantro lightly packed, chopped, extra for garnish
3 cups black-eyed peas cooked, rinsed and drained, about 2 16 oz cans
2 tbsps tomato paste

Nutrition Facts

280
calories
3
g fat
5
g sugar
Amount Per Serving (recipe is 7 servings)
Calories 280
Calories From Fat 25
% Daily Value*
Total Fat 3g
5%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 1030mg
43%
Potassium 540mg
15%
Total Carbohydrates 49g
16%
Dietary Fiber 12g
48%
Sugars 5g
Protein 17g
34%
Vitamin A
10%
Vitamin C
10%
Calcium
4%
Iron
15%

Weight Watchers Points

PointsPlus: 7
SmartPoints: 9