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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 364.0
  • Total Fat: 11.8 g
  • Cholesterol: 9.4 mg
  • Sodium: 233.4 mg
  • Total Carbs: 55.3 g
  • Dietary Fiber: 15.6 g
  • Protein: 16.2 g

View full nutritional breakdown of Vegetable and Red Lentil Curry calories by ingredient
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Vegetable and Red Lentil Curry

Submitted by: WOTSHEWROTE

Introduction

The yummiest way to get rid of that big bag of mixed veggies in your freezer. The yummiest way to get rid of that big bag of mixed veggies in your freezer.
Number of Servings: 4

Ingredients

    1 Tbsp butter
    2 onions, slicked
    1 tbsp curry powder
    1 tsp cumin seeds/powder
    2 tbsp plain flour
    1/2 cup coconut milk
    1 vegetable stock cube
    2 1/4 cups water
    1 cup uncooked red lentils
    1 kg packet frozen chunky style vegetables (any combination you prefer)

Directions

Sautee onions in butter until soft. Add spices, cooking until fragrant. Stir in flour and cook until mixture is dry and grainy. Remove from heat and gradually stir in the coconut milk, water, and crumbled stock cube. Add lentils and stir over heat until mixture boils and thickens slightly. Simmer on medium heat uncovered for 5-6 minutes. Add vegetables and simmer uncovered for 10-15 further minutes (until lentils are soft).

Number of Servings: 4

Recipe submitted by SparkPeople user WOTSHEWROTE.






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