Directions:
- Heat oil in a large pan, fry onions for 3 - 4 minutes, add the curry paste and fry a further minute.
- Add diced sweet potato, cauliflower and stock. Bring to the boil and then reduce to a simmer for 20 minutes until the sweet potato is nearly cooked.
- Add the red pepper, lentils and the crumbled coconut, continue cooking for a further 15 minutes or until the sweet potato is cooked.
- Stir in the spinach and yogurt and heat through.
- Serve topped with extra yogurt accompanied with warm naan or chapattis.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 623.99 Kcal (2613 kJ) | ||
| Calories from fat | 139.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.52g | 24% | |
|---|---|---|---|
| Cholesterol | 6.45mg | 2% | |
| Sodium | 14134.07mg | 589% | |
| Potassium | 759.44mg | 16% | |
| Total Carbs | 99.56g | 33% | |
| Sugars | 15.54g | 62% | |
| Dietary Fiber | 7.51g | 30% | |
| Protein | 7.02g | 14% | |
| Vitamin C | 77.8mg | 130% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 3.4mg | 19% | |
| Calcium | 129mg | 13% | |
| Amount Per 100 g | |||
| Calories | 169.63 Kcal (710 kJ) | ||
| Calories from fat | 37.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 24% | |
|---|---|---|---|
| Cholesterol | 1.75mg | 2% | |
| Sodium | 3842.22mg | 589% | |
| Potassium | 206.45mg | 16% | |
| Total Carbs | 27.06g | 33% | |
| Sugars | 4.23g | 62% | |
| Dietary Fiber | 2.04g | 30% | |
| Protein | 1.91g | 14% | |
| Vitamin C | 21.2mg | 130% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.9mg | 19% | |
| Calcium | 35.1mg | 13% | |
* 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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