Directions:
- Heat oil in a large pan over medium high heat.
- Sauté the onions, garlic and ginger until onions are tender, but not browned.
- Add the curry powder and stir through.
- Add the lentils, sweet potato and courgette, stir and just barely cover with water (you can use vegetable or chicken stock if you prefer).
- Reduce heat and simmer covered for about 20 minutes until the potatoes are tender and the lentils are tender. If there's quite a bit of liquid you can add more lentils. Add salt to taste.
- Add coconut milk and simmer for a few minutes.
- Serve over rice, with naan or just enjoy on its own.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.96 Kcal (2014 kJ) | ||
| Calories from fat | 96.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 17% | |
|---|---|---|---|
| Sodium | 411mg | 17% | |
| Potassium | 1036.8mg | 22% | |
| Total Carbs | 80.65g | 27% | |
| Sugars | 29.4g | 118% | |
| Dietary Fiber | 20.91g | 84% | |
| Protein | 17.25g | 35% | |
| Vitamin C | 25.5mg | 42% | |
| Vitamin A | 1mg | 33% | |
| Iron | 6.3mg | 35% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 174.97 Kcal (733 kJ) | ||
| Calories from fat | 35.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 17% | |
|---|---|---|---|
| Sodium | 149.52mg | 17% | |
| Potassium | 377.18mg | 22% | |
| Total Carbs | 29.34g | 27% | |
| Sugars | 10.7g | 118% | |
| Dietary Fiber | 7.61g | 84% | |
| Protein | 6.28g | 35% | |
| Vitamin C | 9.3mg | 42% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 2.3mg | 35% | |
| Calcium | 32.2mg | 9% | |
* 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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