Sweet Potato & Lentil Thai Red Curry
Sweet Potato & Lentil Thai Red Curry
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
This veggie curry recipe is super-satisfying, bulked out with lentils and sweet potatoes to help keep you fuller for longer.
Nutritional information
Amount per serving
Protein (g)
3.9g
Energy (kJ)
759kJ
Energy (kcal)
181kcal
Carbohydrate incl. fibre (g)
23.1g
Carbohydrate excl. fibre (g)
18.5g
Sugar (g)
7.3g
Fibre (g)
4.6g
Fat (g)
8.8g
Saturated fat (g)
7.4g
Unsaturated fat (g)
0.1g
Monounsaturated fat (g)
0.0g
Polyunsaturated fat (g)
0.1g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
116mg
Salt (g)
0.29g
Vitamin A (IU)
13036IU
Vitamin C (mg)
7.6mg
Calcium (mg)
41mg
Iron (mg)
0.57mg
Potassium (mg)
372mg
Total
19.6g
3795kJ
907kcal
115.4g
92.4g
36.3g
23.0g
43.9g
37.2g
0.5g
0.1g
0.4g
0.0g
0mg
579mg
1.45g
65179IU
38.1mg
204mg
2.85mg
1859mg
- 2 onions, diced
- 3 cloves garlic, sliced
- 2 cm root ginger, finely diced
- 2 tbsp Thai red curry sauce
- 300 g sweet potato, peeled, chopped into small chunks
- 200 g carrots peeled, diced
- 150 g tinned brown lentils, cooked
- 2 tbsp liquid vegetable stock concentrate
- 400 ml reduced-fat coconut milk