Lentil curry – quick, easy and delicious
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.
Reviewed by our expert panel 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 coriander 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.
Variations
Make it gluten free: Check ground spices are gluten free.
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: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Louise Lister
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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