Vegetable curry with lentils
Very quick & easy to make vegetable curry, that combines Dal Makhani with sweet potato and coriander. High in fibre, protein and full of mineralsThis is one of my fresh coriander recipes
Servings 2 people
Calories 98kcal
Cost per serving £1.15
Equipment
- 1 Large frying plan (Or wok)
- 1 Knife and chopping board
Ingredients
- 200 g Sweet potato
- 1 bag Dal Makhani
- 200 ml Coconut double cream
- 2 tbsp Chopped Coriander (Cilantro)
- 2 tbsp Olive oil
- 100 ml Water
Instructions
Prepare the sweet potato
- Peel the potato and cut into cubes200 g Sweet potato
- Add the olive oil into frying pan (or wok) and fry for 5 minutes2 tbsp Olive oil
Make the vegetable curry
- Add 100 ml boiling water and the Dal Makhani1 bag Dal Makhani, 100 ml Water
- Simmer for 10 minutes on low heat
Finalise the dish
- Add the coconut double cream200 ml Coconut double cream
- And lastly add the chopped coriander.2 tbsp Chopped Coriander (Cilantro)
Video
Nutrition
Serving: 240g | Calories: 98kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 182mg | Potassium: 340mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14218IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg