Nutrition Info (Per Serving)

441 kcal Energy

58g Carbohydrate

24g Protein

8.4g (of which Sugar)

9.8g Fat

13g Fibre

1.3g (of which Saturated Fat)

0.37g Salt

Ingredients

1 tbsp vegetable oil

1 Red Onion, sliced

350g potatoes, diced

1 aubergine, diced

1 tbsp medium curry powder

400g can chick peas, drained and rinsed

200g red split lentils

800ml vegetable stock

250g bag Kale, thick stalks removed

Plain vegan yogurt alternative to serve

Heat the oil in a large saucepan and fry the onion for 3 minutes, add the potatoes and aubergine and fry for a further 2-3 minutes.
Stir in the curry powder then stir in the chick peas and lentils. Add the stock, bring to the boil and cook, covered for 15 minutes, stirring occasionally.
Add the Kale and cook for a further 5 minutes. Season to taste and serve with a little yogurt alternative.

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