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Lentil Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

20.3g

Energy (kJ)

2113kJ

Energy (kcal)

505kcal

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

81.4g

8453kJ

2022kcal

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

  • 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
  • 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