A flavoursome curry that is a nutritious source of fibre and Vitamin's A & C while remaining low in fat and sodium.
Cover the bottom of a large saucepan with a little water (instead of oil)
Add onion, garlic and celery
Cook on a low heat until the onion is clear, about 5 minutes
Add curry powder and cook for 1 minute, mixing well
Add pumpkin, tinned tomatoes and vegetable stock and stir well
Rinse lentils under cold water for 30 seconds then add to the saucepan with the kale
Cook on a low heat for 30 minutes or until the curry has thickened and the lentils and pumpkin are cooked
While curry is cooking, cook quinoa according to instructions on the packet (generally 1 part quinoa to 2 parts water)
Add lemon zest to cooked quinoa and stir through
Place lentil curry into individual bowls
Top with zesty quinoa, yoghurt and coriander
Serve hot and enjoy
Servings 4
- Amount Per Serving
- Calories 157
- % Daily Value *
- Total Fat 1.96g4%
- Saturated Fat 0.47g3%
- Sodium 429.25mg18%
- Total Carbohydrate 22.20g8%
- Dietary Fiber 6.17g25%
- Sugars 11.51g
- Protein 8.78g18%
- Vitamin A 57.35%
- Vitamin C 62.16%
- Calcium 10.10%
- Iron 11.33%
- Vitamin B12 1.67%
- Iodine 3.78%
- Magnesium 16.96%
- Zinc 13.75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For those who are lactose free, try a lactose free option such as coconut yoghurt.
Ingredients
Directions
Cover the bottom of a large saucepan with a little water (instead of oil)
Add onion, garlic and celery
Cook on a low heat until the onion is clear, about 5 minutes
Add curry powder and cook for 1 minute, mixing well
Add pumpkin, tinned tomatoes and vegetable stock and stir well
Rinse lentils under cold water for 30 seconds then add to the saucepan with the kale
Cook on a low heat for 30 minutes or until the curry has thickened and the lentils and pumpkin are cooked
While curry is cooking, cook quinoa according to instructions on the packet (generally 1 part quinoa to 2 parts water)
Add lemon zest to cooked quinoa and stir through
Place lentil curry into individual bowls
Top with zesty quinoa, yoghurt and coriander
Serve hot and enjoy