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Lentil and Pea Curry with Wild Rice

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

24.5g

Energy (kJ)

2303kJ

Energy (kcal)

551kcal

Carbohydrate incl. fibre (g)

83.2g

Carbohydrate excl. fibre (g)

61.0g

Sugar (g)

8.4g

Fibre (g)

22.2g

Fat (g)

14.7g

Saturated fat (g)

5.7g

Unsaturated fat (g)

7.5g

Monounsaturated fat (g)

2.3g

Polyunsaturated fat (g)

5.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

490mg

Salt (g)

1.22g

Vitamin A (IU)

1469IU

Vitamin C (mg)

23.3mg

Calcium (mg)

91mg

Iron (mg)

8.25mg

Potassium (mg)

1113mg

Total

98.1g

9214kJ

2205kcal

332.9g

244.1g

33.5g

88.8g

59.0g

22.9g

30.0g

9.2g

20.8g

0.2g

0mg

1961mg

4.90g

5878IU

93.3mg

362mg

32.99mg

4452mg

  • 200 g dried brown lentils
  • 30 ml vegetable oil
  • 1 medium-sized 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
  • 1 Knorr vegetable stock pot
  • 10 ml ground turmeric
  • Rajah mild and spicy curry powder
  • 10 ml ground cumin
  • 120 g frozen peas
  • 200 g uncooked wild rice to serve
  • chopped fresh coriander, to serve