Lentil curry

Lentil curry

Nutrition and additional data

    Freezable Healthful Vegetarian

Nutrition: per serving

  • kcal 432
  • body fat 10g
  • saturates 1g
  • carbs 76g
  • sugars 0g
  • fibre 6g
  • protein 14g
  • salt one.38g


Sunflower oil

A assortment of oils can be utilized for baking. Sunflower is the one we use most typically at Very good Food as…

Onions are endlessly versatile and an important ingredient in many recipes. Native to Asia…

The lentil plant (Lens Culinaris) originates from Asia and North Africa and is 1 of our oldest…

Turmeric is a fragrant, vibrant golden-yellow root that is most frequently observed and used dried and…

  • handful of raisins and approximately chopped parsley
  • poppadums and mango chutney, to serve
  • Heat the oil in a big pan. Add the onions and cook in excess of a substantial heat for about eight minutes or until finally they are golden brown. Stir in the curry paste and cook for a minute. Gradually pour in a tiny of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.

    Stir the frozen vegetables, cover and simmer for 5 minutes. Include the lentils and simmer for a additional 15-twenty minutes or right up until the greens and lentils are cooked.

    While the curry is simmering, cook the rice in accordance to the packet instructions, adding the turmeric to the cooking water. Drain properly.

    Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

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