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Lentil Curry in Naan Edibowls

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

34.1g

Energy (kJ)

3591kJ

Energy (kcal)

858kcal

Carbohydrate incl. fibre (g)

108.1g

Carbohydrate excl. fibre (g)

85.5g

Sugar (g)

14.6g

Fibre (g)

22.6g

Fat (g)

33.8g

Saturated fat (g)

26.0g

Unsaturated fat (g)

5.2g

Monounsaturated fat (g)

3.9g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.1g

Cholesterol (mg)

36mg

Sodium (mg)

1322mg

Salt (g)

3.30g

Vitamin A (IU)

745IU

Vitamin C (mg)

20.5mg

Calcium (mg)

574mg

Iron (mg)

11.97mg

Potassium (mg)

1454mg

Total

136.4g

14364kJ

3431kcal

432.5g

341.9g

58.4g

90.6g

135.1g

103.8g

20.6g

15.7g

4.9g

0.5g

145mg

5290mg

13.21g

2982IU

82.1mg

2296mg

47.88mg

5816mg

  • 1 tbsp butter
  • 1 onion, finely diced
  • 2-3 cloves garlic, grated
  • 2 cm ginger, peeled and grated
  • 1 2 small chillies, finely diced
  • 1 tbsps curry powder, medium heat
  • 2 tsp turmeric
  • 1 can chopped tomatoes
  • Knorr vegetable stock pot
  • 1 cup boiling water
  • 1 cup brown lentils
  • *optional 1-2 tsp cayenne pepper *optional
  • 1 can coconut milk
  • For the Naan Edibowls:
  • 2 cups self-raising flour
  • 1 ½ cups plain yoghurt
  • non-stick cooking spray
  • garlic butter, melted
  • plain yoghurt
  • fresh coriander