Directions:
- Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
- Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
- Add the sultanas and cook for a further 10 minutes.
- Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure).
- Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
- Serve with warm chapatis.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.04 Kcal (1210 kJ) | ||
| Calories from fat | 26.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 5% | |
|---|---|---|---|
| Cholesterol | 0.75mg | 0% | |
| Sodium | 65.29mg | 3% | |
| Potassium | 592.32mg | 13% | |
| Total Carbs | 49.48g | 16% | |
| Sugars | 14.96g | 60% | |
| Dietary Fiber | 18.06g | 72% | |
| Protein | 15.93g | 32% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 49.4mg | 274% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 181.73 Kcal (761 kJ) | ||
| Calories from fat | 16.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 5% | |
|---|---|---|---|
| Cholesterol | 0.47mg | 0% | |
| Sodium | 41.05mg | 3% | |
| Potassium | 372.41mg | 13% | |
| Total Carbs | 31.11g | 16% | |
| Sugars | 9.4g | 60% | |
| Dietary Fiber | 11.36g | 72% | |
| Protein | 10.01g | 32% | |
| Vitamin C | 8mg | 21% | |
| Vitamin A | 0.3mg | 14% | |
| Iron | 31mg | 274% | |
| Calcium | 44.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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