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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)

505kcal

Energy (kJ)

2113kJ

Protein (g)

20.3g

Carbohydrate incl. fibre (g)

83.4g

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)

1419IU

Vitamin C (mg)

21.7mg

Calcium (mg)

79mg

Iron (mg)

8.27mg

Potassium (mg)

977mg

Total

2022kcal

8453kJ

81.4g

333.8g

256.3g

25.6g

77.5g

40.4g

20.3g

16.0g

4.9g

10.1g

0.1g

0mg

1987mg

4.98g

5677IU

86.7mg

315mg

33.06mg

3907mg