Lentil Curry
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
20.3g
Energy (kJ)
2114kJ
Energy (kcal)
505kcal
Carbohydrate incl. fibre (g)
83.5g
Carbohydrate excl. fibre (g)
64.1g
Sugar (g)
6.4g
Fibre (g)
19.4g
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)
497mg
Salt (g)
1.24g
Vitamin A (IU)
1432IU
Vitamin C (mg)
21.7mg
Calcium (mg)
79mg
Iron (mg)
8.27mg
Potassium (mg)
977mg
Total
81.4g
8454kJ
2022kcal
333.9g
256.3g
25.6g
77.6g
40.4g
20.3g
16.0g
4.9g
10.1g
0.1g
0mg
1987mg
4.98g
5727IU
86.7mg
315mg
33.07mg
3909mg
- 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