australian

Spiced Lentil and Pumpkin Curry with Rice

Name: Spiced Lentil and Pumpkin Curry with Rice
Yield: 1 serving
Cuisine: australian
Ingredients: 50 g brown lentils (dry); 158 g butternut pumpkin, diced; 100 g coconut milk; 50 g baby spinach; 64 g onion, diced; 4 g garlic, minced; 3 g curry powder; 7 g canola oil; 7 g lime juice; 32 g white rice (dry); 0.72 g salt

This simmered dish pairs brown lentils with butternut pumpkin, diced, curry powder and white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

21 g Protein

83 g Carbohydrates

29 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

50g brown lentils (dry) 176 kcal
158g butternut pumpkin, diced 41 kcal
100g coconut milk 197 kcal
50g baby spinach 12 kcal
64g onion, diced 26 kcal
4g garlic, minced 6 kcal
3g curry powder 9 kcal
7g canola oil 62 kcal
7g lime juice 2 kcal
32g white rice (dry) 117 kcal
1g salt 0 kcal

Cooking instructions

brown lentils (dry)
Rinse lentils. Add to a small pot with water and simmer 14 to 18 minutes until tender; drain if needed.
onioncanola oil
Meanwhile, heat oil in a saucepan over medium heat. Cook onion 4 minutes until soft.
garliccurry powder
Add garlic and curry powder; stir 30 seconds until fragrant.
butternut pumpkincoconut milk
Add pumpkin, coconut milk, and 1/4 cup water. Simmer 10 to 12 minutes until pumpkin is tender.
brown lentils (dry)baby spinachlime juicesalt
Stir in cooked lentils and spinach; cook 1 to 2 minutes until spinach wilts. Season with salt and lime juice.
curry powderwhite rice (dry)
Serve curry over cooked rice.