Directions:
- Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.56 Kcal (2694 kJ) | ||
| Calories from fat | 96.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.73g | 17% | |
|---|---|---|---|
| Sodium | 11741.62mg | 489% | |
| Potassium | 1148.79mg | 24% | |
| Total Carbs | 113.79g | 38% | |
| Sugars | 11.57g | 46% | |
| Dietary Fiber | 16.61g | 66% | |
| Protein | 12.87g | 26% | |
| Vitamin C | 41.3mg | 69% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 4.5mg | 25% | |
| Calcium | 101.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 157.37 Kcal (659 kJ) | ||
| Calories from fat | 23.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 17% | |
|---|---|---|---|
| Sodium | 2871.25mg | 489% | |
| Potassium | 280.92mg | 24% | |
| Total Carbs | 27.82g | 38% | |
| Sugars | 2.83g | 46% | |
| Dietary Fiber | 4.06g | 66% | |
| Protein | 3.15g | 26% | |
| Vitamin C | 10.1mg | 69% | |
| Vitamin A | 0.4mg | 57% | |
| Iron | 1.1mg | 25% | |
| Calcium | 24.8mg | 10% | |
* 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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