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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)

22.6g

Energy (kJ)

2155kJ

Energy (kcal)

515kcal

Carbohydrate incl. fibre (g)

78.0g

Carbohydrate excl. fibre (g)

57.2g

Sugar (g)

6.5g

Fibre (g)

20.7g

Fat (g)

14.0g

Saturated fat (g)

5.4g

Unsaturated fat (g)

7.4g

Monounsaturated fat (g)

2.3g

Polyunsaturated fat (g)

5.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

38mg

Salt (g)

0.09g

Vitamin A (IU)

852IU

Vitamin C (mg)

17.9mg

Calcium (mg)

84mg

Iron (mg)

7.79mg

Potassium (mg)

1067mg

Total

90.2g

8620kJ

2062kcal

311.8g

228.8g

26.1g

83.0g

56.0g

21.4g

29.8g

9.2g

20.6g

0.2g

0mg

151mg

0.38g

3408IU

71.7mg

336mg

31.15mg

4269mg

  • 200 g dried brown lentils
  • 30 ml vegetable oil
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 10 ml finely grated ginger
  • pinch of cayenne pepper flakes to taste
  • 400 g chopped fresh tomatoes
  • 250 ml light coconut milk
  • Knorr Vegetable Stock Pot
  • 10 ml ground turmeric
  • Rajah Mild & Spicy curry powder
  • 10 ml ground cumin
  • 120 frozen peas
  • 200 g uncooked wild rice to serve
  • chopped fresh coriander to serve