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Simple Lentil Curry and Rice

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

25.9g

Energy (kJ)

2836kJ

Energy (kcal)

678kcal

Carbohydrate incl. fibre (g)

82.2g

Carbohydrate excl. fibre (g)

60.1g

Sugar (g)

8.9g

Fibre (g)

22.2g

Fat (g)

31.2g

Saturated fat (g)

21.9g

Unsaturated fat (g)

6.8g

Monounsaturated fat (g)

4.8g

Polyunsaturated fat (g)

2.0g

Trans fat (g)

0.1g

Cholesterol (mg)

8mg

Sodium (mg)

161mg

Salt (g)

0.40g

Vitamin A (IU)

936IU

Vitamin C (mg)

26.6mg

Calcium (mg)

124mg

Iron (mg)

11.40mg

Potassium (mg)

1424mg

Total

103.7g

11343kJ

2710kcal

328.9g

240.2g

35.5g

88.7g

124.9g

87.8g

27.4g

19.2g

8.2g

0.5g

31mg

645mg

1.59g

3743IU

106.6mg

496mg

45.62mg

5695mg

  • 1 tbsp butter
  • 1 onion finely diced
  • 2 cloves garlic grated
  • 2 cm ginger peeled and grated
  • 1 small chilli finely sliced
  • 1 tbsp Rajah medium curry powder
  • 2 tsp ground turmeric
  • 1 can chopped tomatoes
  • Knorr Vegetable Stock Pot
  • 1 cup boiling water
  • 1 cup dried brown lentils
  • 1 tsp ground cayenne pepper optional
  • 1 can coconut milk
  • 1 cup wild rice
  • handful fresh coriander
  • 1/3 cup toasted cashews
  • lime cut into wedges to serve