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Aubergine-Lentilcurry

with quinoa

Vegan
Vegetarian

Creamy yellow curry with lentils and eggplant and spinach provides the extra portion of vegetables. With quinoa definitely a soul food for every day.

Ingredients

Quinoa white 43%, coconut milk 12%, diced eggplant 11%, strained tomatoes, yellow lentils 9.9%, spinach, onions, canola oil, ginger, sea salt, garlic, chili, cumin, turmeric, bell pepper, coriander, allspice, cinnamon, cloves, paprika, lavender

Preparation

More Infos

Braised eggplant with lentils in coconut sauce with quinoa. Frozen.
Store at -18° C (✱✱✱ compartment of the freezer). Do not freeze again after defrosting.
Net Weight ℮ 450 g

Nutrition Facts

  •  
  • per 100 g
  • per Portion
  • Energy
  • 464 kJ
  • 2,090 kJ
  •  
  • 111 kcal
  • 500 kcal
  • Fat
  • 4.4 g
  • 20 g
  • … of which saturates
  • 2.0 g
  • 9.0 g
  • Carbohydrate
  • 12 g
  • 54 g
  • … of which sugars
  • 2.5 g
  • 11 g
  • Fiber
  • 1.8 g
  • 8.1 g
  • Protein
  • 4.2 g
  • 19 g
  • Salt
  • 0.81 g
  • 3.6 g