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Lentil And Pea Curry with Wild Rice

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

24.5g

Energy (kJ)

2566kJ

Energy (kcal)

614kcal

Carbohydrate incl. fibre (g)

80.8g

Carbohydrate excl. fibre (g)

59.0g

Sugar (g)

6.0g

Fibre (g)

21.9g

Fat (g)

24.0g

Saturated fat (g)

13.7g

Unsaturated fat (g)

8.4g

Monounsaturated fat (g)

3.0g

Polyunsaturated fat (g)

5.4g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

447mg

Salt (g)

1.12g

Vitamin A (IU)

1443IU

Vitamin C (mg)

22.4mg

Calcium (mg)

102mg

Iron (mg)

10.52mg

Potassium (mg)

1244mg

Total

97.9g

10263kJ

2455kcal

323.3g

235.8g

24.1g

87.4g

96.1g

54.9g

33.7g

11.9g

21.8g

0.2g

0mg

1786mg

4.47g

5773IU

89.4mg

407mg

42.10mg

4977mg

  • 200 g uncooked lentils
  • 30 ml vegetable oil
  • 2 cloves of garlic crushed
  • 10 ml finely grated fresh ginger root
  • 5 ml cayenne pepper flakes to taste
  • 400 g chopped fresh tomatoes
  • 250 ml light coconut milk
  • Knorr vegetable stock pot
  • 10 ml ground turmeric
  • 120 g frozen peas
  • 1 tbsp Rajah mild & spicy curry powder
  • 10 ml ground cumin
  • 200 g uncooked wild rice
  • chopped fresh coriander to serve