Red Lentil And Sweet Pepper Curry
How To Make Red Lentil and Sweet Pepper Curry Recipe
Serves: 4
Nutritional Information
| Nutrition | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy kJ | 248 | 906 |
| Energy kcal | 59 | 217 |
| Fat | 0.9g | 3.2g |
| - of which saturates | 0.1g | 0.5g |
| - monosaturates | 0.2g | 0.6g |
| - polyunsaturates | 0.6g | 2.1g |
| Carbohydrates | 8.8g | 32g |
| - of which sugars | 2.9g | 10.5g |
| Fibre | 0.5g | 1.8g |
| Protein | 3.2g | 11.8g |
| Salt | 0.3g | 0.9g |
Ingredients
- 300ml Water
- 225g Cooking Canned Tomatoes
- 200g Aubergine
- 150g Red Lentils
- 1ea Raw Yellow pepper
- 1ea Raw Red Pepper
- 140g Raw Green Pepper
- 100g Onions
- 15g Madras Curry Paste
- 10ml Sunflower Oil
- 10g Garlic Puree
- 6g Vegetable Stock
- 5g Fresh Coriander
Cooking Instructions
1. HEAT THE SUNFLOWER OIL IN A LARGE PAN AND COOK THE ONION AND GARLIC UNTIL SOFTENED.
STIR IN THE CURRY POWDER AND COOK FOR A FURTHER MINUTE.
STIR IN THE LENTILS, PEPPERS AND AUBERGINE THEN POUR THE STOCK OVER AND BRING TO THE BOIL. COVER, REDUCE THE HEAT AND SIMMER FOR 40 MINUTES STIRRING FROM TIME TO TIME UNTIL THE LENTILS ARE TENDER
REMOVE THE LID FROM THE PAN, STIR IN THE TOMATOES SEASON AND ALLOW TO BUBBLE FOR FIFTEEN MINUTES OR UNTIL THE DESIRED THICKNESS IS ACHIEVED.
TOSS IN THE CORIANDER