Directions:
- Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
- Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
- Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
- Serve garnished with fresh chopped coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.43 Kcal (1124 kJ) | ||
| Calories from fat | 42.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Sodium | 252.06mg | 11% | |
| Potassium | 835.47mg | 18% | |
| Total Carbs | 44.8g | 15% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 12.1g | 48% | |
| Protein | 14.94g | 30% | |
| Vitamin C | 28.7mg | 48% | |
| Iron | 4.3mg | 24% | |
| Calcium | 82.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 110.21 Kcal (461 kJ) | ||
| Calories from fat | 17.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 7% | |
|---|---|---|---|
| Sodium | 103.49mg | 11% | |
| Potassium | 343.01mg | 18% | |
| Total Carbs | 18.39g | 15% | |
| Sugars | 1.89g | 18% | |
| Dietary Fiber | 4.97g | 48% | |
| Protein | 6.14g | 30% | |
| Vitamin C | 11.8mg | 48% | |
| Iron | 1.8mg | 24% | |
| Calcium | 33.8mg | 8% | |
* 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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