• med fat 9.32g 9.32%
  • med sat fat 1.72g 1.72%
  • low salt 25.21mg 0.02%
  • low sugar 4.08g 4.08%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Soak lentils for a couple of hours in cold water. Rinse off and place in a saucepan with fresh cold water and cook slowly. Remove lentils from the heat when cooked but firm and cool under running cold water.
  2. Slowly sweat the onion and garlic in the olive oil in a heavy-based, medium-sized pot. Add the curry powder and continue to slowly cook for a further minute.
  3. Add the cooked lentils, chopped tomato and combined coconut essence and evaporated milk and slowly return to a simmer. Simmer for a further 5-10 minutes and add the chopped cashews and all bar 2 tablespoons of the coriander. Season with black pepper to taste.
  4. Serve in bowls topped with a dollop of natural yoghurt and a sprinkle of coriander.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
347.63g
100.00g
Energy (kJ)
2713.89kJ
780.70kJ
Protein (g)
33.64g
9.68g
Total fat (g)
32.40g
9.32g
- Saturated fat (g)
5.97g
1.72g
- Polyunsaturated fat (g)
4.96g
1.43g
- Monounsaturated fat (g)
19.53g
5.62g
Cholesterol (mg)
6.25mg
1.80mg
Carbohydrate-available (g)
48.04g
13.82g
CarbohydrateSE (g)
47.97g
13.80g
- Sugars (g)
14.17g
4.08g
Water (g)
202.31g
58.20g
Dietary fibre (g)
15.92g
4.58g
Thiamin (mg)
0.74mg
0.21mg
Riboflavin (mg)
0.61mg
0.17mg
Niacin (mg)
3.70mg
1.06mg
Niacin equivalents (mg)
10.06mg
2.89mg
Vitamin C (mg)
29.09mg
8.37mg
Total folate (ug)
117.24ug
33.73ug
Total vitamin A equivalents (ug)
88.15ug
25.36ug
Retinol (ug)
10.00ug
2.88ug
Beta carotene equivalents (ug)
472.98ug
136.06ug
Sodium (mg)
87.62mg
25.21mg
Potassium (mg)
1462.46mg
420.70mg
Magnesium (mg)
221.05mg
63.59mg
Calcium (mg)
264.86mg
76.19mg
Phosphorus (mg)
719.09mg
206.86mg
Iron (mg)
9.61mg
2.76mg
Zinc (mg)
5.93mg
1.71mg

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