Quick lentil curry
by
admin
—
last modified
Sep 30, 2008 11:57 PM
Keeping a store of basic spices, such as cumin and turmeric, is great for injecting instant flavour to simple stews and curries.
Instructions
Heat oil in a large frying pan. Add cumin, turmeric and garlic and cook for 1 minute. Stir in pumpkin, potatoes and diced tomatoes. Cover and simmer for 10 minutes. Add lentils and cook for 5 minutes or until pumpkin and potato pieces are cooked. Add coriander leaves and serve.
- Recipe by:
- Niki Bezzant
- Photography:
- Louise Lister
First published September 2007
Recipe Information
Portions: 4
Time to make: 30 minutes
Total cost of all ingredients: $8.20 / $2.05 per serve
- Dairy-free
- Low fat
- Low kilojoule
- Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 clovegarlic, crushed
- 300g pumpkin, cut into 3cm chunks
- 4-6 baby potatoes, quartered
- 400g can chopped tomatoes, undrained
- 400g can brown lentils, drained
- 2 tablespoons chopped fresh coriander leaves
Nutrition Information
| per serve | |
|---|---|
| Energy |
890
kJ
(214 Cals) |
| Protein | 7.8g |
| Fat - saturated |
6.8g
1.3g |
| Carbohydrates - sugars |
30.4g
7.0g |
| Dietary Fibre | 6.1g |
| Sodium | 355mg |
| Calcium | 60mg |
| Iron | 3.3mg |
| * NS: Not specified | |
