Quick lentil curry

A great, high fibre, low calorie vegetarian lentil recipe, packed full of flavour. Quick and easy to make in 30 minutes, great for weeknight family dinners. This one pot recipe, can easily be made gluten free.

Serves: 4
Time to make: 30 mins

Total cost: $ 12.60 / $ 3.15 per serve

(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 leaves
120g baby spinach
3 cups cooked basmati rice

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.

Nutrition Info (per serve)

Kilojoules 1670kJ

Calories 399cal

Protein 17g

Total fat 6g

–Saturated fat 1g

Carbohydrates 65g

–Sugars 11g

Dietary fibre 11g

Sodium 430mg

Calcium 120mg

Iron 6mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.