Looking for something?

Lentil Curry

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 200 g dried brown lentils
  • 200 g uncooked wild rice
  • 1 tbsp vegetable oil
  • 2 garlic cloves
  • 1/4 onion
  • 1 cm piece of fresh ginger root
  • pinch of cayenne powder
  • 400 g chopped tomatoes
  • 250 ml light coconut milk
  • 1 Knorr Vegetable Stock Pot
  • 2 tsp turmeric powder
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • 120 g frozen peas
  • chopped fresh coriander
  • 100 ml water

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

495kcal

Energy (kJ)

2069kJ

Protein (g)

19.6g

Carbohydrate incl. fibre (g)

81.5g

Carbohydrate excl. fibre (g)

62.6g

Sugar (g)

4.9g

Fibre (g)

19.0g

Fat (g)

10.1g

Saturated fat (g)

5.1g

Unsaturated fat (g)

4.0g

Monounsaturated fat (g)

1.2g

Polyunsaturated fat (g)

2.5g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

467mg

Salt (g)

1.17g

Vitamin A (IU)

844IU

Vitamin C (mg)

22.9mg

Calcium (mg)

88mg

Iron (mg)

8.41mg

Potassium (mg)

988mg

Total

1980kcal

8278kJ

78.5g

326.1g

250.3g

19.6g

75.8g

40.3g

20.3g

16.0g

4.9g

10.1g

0.1g

0mg

1866mg

4.68g

3375IU

91.5mg

352mg

33.62mg

3954mg


  • 1 Cook the lentils and rice according to directions on the packets.
  • 2 Heat the oil in a skillet and cook the garlic, onion and ginger (finely chopped) with the cayenne powder over a medium-high heat until golden brown.
  • 3 Add the tomatoes, coconut milk, water, Knorr vegetable stock pot, turmeric powder, curry powder and ground cumin. Stir and cook over medium-high heat for about 5 minutes.
  • 4 Drain and rinse the lentils and add them to the skillet. Also add the frozen peas and cook for about 10 minutes.
  • 5 Season to taste with salt and pepper if necessary.
  • 6 Serve with the wild brown rice and sprinkle some chopped fresh coriander on top