Directions:
- Place oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger and curry paste and cook for 30 seconds.
- Add stock and tomatoes and bring to the boil. Add capsicum, lentils, cauliflower and corn. Reduce heat and simmer, covered, for 25-30 minutes or until cauliflower is tender. Add the chickpeas, stirring to heat through.
- Lightly spray pappadums with oil. Place 6 at a time on paper towels, then microwave on high for 40-50 seconds.
- Combine yogurt and mint. Divide steamed rice among serving bowls, then top with curry and a dollop of minted yogurt. Serve curry with pappadums on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.36 Kcal (1379 kJ) | ||
| Calories from fat | 51.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Cholesterol | 3mg | 1% | |
| Sodium | 547.64mg | 23% | |
| Potassium | 1161.14mg | 25% | |
| Total Carbs | 55g | 18% | |
| Sugars | 12.71g | 51% | |
| Dietary Fiber | 7.47g | 30% | |
| Protein | 16.36g | 33% | |
| Vitamin C | 86.2mg | 144% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 46.7mg | 259% | |
| Calcium | 227.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 69.06 Kcal (289 kJ) | ||
| Calories from fat | 10.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 9% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 1% | |
| Sodium | 114.83mg | 23% | |
| Potassium | 243.48mg | 25% | |
| Total Carbs | 11.53g | 18% | |
| Sugars | 2.66g | 51% | |
| Dietary Fiber | 1.57g | 30% | |
| Protein | 3.43g | 33% | |
| Vitamin C | 18.1mg | 144% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 9.8mg | 259% | |
| Calcium | 47.7mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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