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Lentil Curry Pies

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

14.0g

Energy (kJ)

1688kJ

Energy (kcal)

403kcal

Carbohydrate incl. fibre (g)

37.6g

Carbohydrate excl. fibre (g)

24.8g

Sugar (g)

4.9g

Fibre (g)

12.8g

Fat (g)

23.7g

Saturated fat (g)

15.7g

Unsaturated fat (g)

6.4g

Monounsaturated fat (g)

4.9g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.1g

Cholesterol (mg)

41mg

Sodium (mg)

154mg

Salt (g)

0.38g

Vitamin A (IU)

673IU

Vitamin C (mg)

18.0mg

Calcium (mg)

76mg

Iron (mg)

7.02mg

Potassium (mg)

785mg

Total

84.1g

10126kJ

2420kcal

225.6g

148.7g

29.3g

76.9g

142.5g

94.4g

38.4g

29.3g

9.1g

0.5g

246mg

925mg

2.31g

4038IU

107.8mg

457mg

42.15mg

4712mg

  • 1 tbsp butter
  • 1 onion finely diced
  • 2 garlic cloves grated
  • 1 tsp peeled & grated
  • 2 small chillies finely sliced
  • 1 tbsp Rajah medium curry powder
  • 2 tsp Robertsons ground turmeric
  • 1 tin chopped tomatoes
  • Knorr Vegetable Stock Pot
  • 1 cup boiling water
  • 1 cup dried brown lentils
  • 1 tsp Robertsons cayenne pepper flakes optional
  • 1 tin coconut milk
  • 2 sheet of filo pastry
  • 1 egg
  • chutney