

Lentil curry – quick, easy and delicious
(at time of publication)
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 2 cloves garlic, crushed
- 3 cups chopped pumpkin, cut in 3cm chunks
- 2 potatoes, cut in 3cm chunks
- 2 x 400g cans chopped tomatoes
- 2 x 400g cans brown lentils, drained
- 4 tablespoons chopped fresh coriandercilantroX
- 120g baby spinach
- 3 cups cooked basmati rice
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Instructions
1 Heat oil in a large frying pan. Add cumin, turmeric and garlic and cook for 1 minute. Stir in pumpkin, potatoes and tomatoes. Cover and simmer for 10 minutes.
2 Add lentils and cook for 5 minutes or until pumpkin and potato pieces are cooked. Add coriander.
3 Serve on rice with baby spinach.
Variations
Make it gluten free: Check ground spices are gluten free.
Nutrition Info (per serve)
-
Calories 399cal
-
Kilojoules 1670kJ
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Protein 17g
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Total fat 6g
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–Saturated fat 1g
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Carbohydrates 65g
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–Sugars 11g
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Dietary fibre 11g
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Sodium 430mg
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Calcium 120mg
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Iron 6mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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