malaysian

Aromatic Pumpkin and Lentil Curry with Rice

Name: Aromatic Pumpkin and Lentil Curry with Rice
Yield: 1 serving
Cuisine: malaysian
Ingredients: 52 g jasmine rice, uncooked; 104 g water; 45 g red lentils, dry; 152 g pumpkin, diced; 83 g coconut milk; 208 g water; 49 g onion, chopped; 7 g vegetable oil; 5 g Malaysian curry powder; 10 g lime juice; 1 g salt

This simmered dish pairs jasmine rice, uncooked with red lentils, dry, pumpkin, diced and Malaysian curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian Vegan High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

19 g Protein

91 g Carbohydrates

26 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

52g jasmine rice, uncooked 190 kcal
104g water 0 kcal
45g red lentils, dry 158 kcal
152g pumpkin, diced 40 kcal
83g coconut milk 164 kcal
208g water 0 kcal
49g onion, chopped 20 kcal
7g vegetable oil 62 kcal
5g Malaysian curry powder 15 kcal
10g lime juice 3 kcal
1g salt 0 kcal

Cooking instructions

jasmine ricewater
Cook the rice with water until tender; keep warm.
onionvegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook until softened.
red lentilspumpkinMalaysian curry powder
Add curry powder and stir for 30 seconds. Add pumpkin and lentils and stir to coat.
waterred lentilspumpkincoconut milk
Add water and coconut milk. Simmer gently until lentils are tender and pumpkin is soft (about 18-22 minutes), adding a splash more water if needed.
jasmine riceMalaysian curry powderlime juicesalt
Season with salt and finish with lime juice. Serve the curry over rice.