Copyright © 2021 SBF Challenge
Vegetarian Indian curry
Ingredients
½ x small brown onion, diced
⅓ cup celery, sliced
⅓ cup carrot, diced
200 ml low fat coconut milk
½ cup skim milk
112 ½ g dry red lentils
200 g tin chickpeas, drained
2 cups baby spinach
40 g bunch of broccolini, chopped including stems
1 tbsp curry paste
basil leaves to garnish
Directions
1
Rinse and cook lentils as per packet directions.
2
Heat a large non-stick pan and add onion, celery and carrot. Stir for 3 mins or until softened, then add curry paste and chickpeas.
3
Pour coconut milk and skim milk into the pan, bring to the boil then reduce to a simmer. Stir through cooked lentils, broccolini and baby spinach, stirring until the spinach has wilted.
4
Serve with basil as garnish.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 403
- % Daily Value *
- Total Fat 10.7g17%
- Total Carbohydrate 48g16%
- Sugars 7g
- Protein 21.2g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.