Directions:
- Put the lentils into a large heavy based pan, season well with salt and black pepper, then pour in enough cold water to cover. Bring to the boil then reduce to a simmer and cook for 20 mins or until soft. Top up with hot water if they begin to dry out. Drain and put to one side.
- Meanwhile heat a tbs of the oil in a large frying pan, add the dried spices and cook, stirring all the time for 2 mins or until the seeds pop. Stir in the onions, ginger, garlic and chilies and cook for 5 mins or until soft and fragrant.
- Add the remaining oil to the pan, then add the shrimp. Raise the heat and cook, stirring occasionally for 6-8 mins or until the shrimp have turned pink. Stir through the pineapple, add the lentils and tomatoes and a little hot water so the mixture is slightly sloppy and simmer for 5 minutes.
- Season again with salt and pepper, stir through the cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.31 Kcal (2040 kJ) | ||
| Calories from fat | 184.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.5g | 32% | |
|---|---|---|---|
| Cholesterol | 49.32mg | 16% | |
| Sodium | 995.17mg | 41% | |
| Potassium | 816.79mg | 17% | |
| Total Carbs | 58.98g | 20% | |
| Sugars | 5.49g | 22% | |
| Dietary Fiber | 16.68g | 67% | |
| Protein | 19.79g | 40% | |
| Vitamin C | 63.1mg | 105% | |
| Iron | 5.1mg | 28% | |
| Calcium | 84.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 190.58 Kcal (798 kJ) | ||
| Calories from fat | 72.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 32% | |
|---|---|---|---|
| Cholesterol | 19.29mg | 16% | |
| Sodium | 389.18mg | 41% | |
| Potassium | 319.42mg | 17% | |
| Total Carbs | 23.06g | 20% | |
| Sugars | 2.15g | 22% | |
| Dietary Fiber | 6.52g | 67% | |
| Protein | 7.74g | 40% | |
| Vitamin C | 24.7mg | 105% | |
| Iron | 2mg | 28% | |
| Calcium | 33mg | 8% | |
* 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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