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Creamy Aubergine Red Lentil Coconut Dal with Lime and Coriander
Creamy red lentil dal with roasted aubergine, coconut milk, spinach, lime, and coriander for a low-fuss vegan dinner.
45 min510 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
510 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 510 kcal |
| Protein | 23g |
| Carbohydrate | 57.4g |
| of which sugars | 10.3g |
| Fat | 18.1g |
| of which saturates | 5.1g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Prep the vegetables
Heat the oven to 220C/200C fan/gas 7. Cut the aubergine into 2cm chunks, finely chop the onion, grate the garlic and ginger, rinse the lentils until the water runs mostly clear, and cut the lime into wedges.
Timer: 10 min