south-african

Lentil and Spinach Curry with Toasted Roti Strips

Name: Lentil and Spinach Curry with Toasted Roti Strips
Yield: 1 serving
Cuisine: south-african
Ingredients: 181 g cooked brown lentils, drained; 70 g spinach, chopped; 139 g tomatoes, chopped; 56 g onion, chopped; 8 g vegetable oil; 4 g garlic, minced; 4 g curry powder; 84 g coconut milk; 10 g lemon juice; 42 g roti (plain), ready-made; 42 g water; 1 g salt

This simmered dish pairs cooked brown lentils, drained with spinach, chopped, curry powder and roti, ready-made. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

27 g Protein

78 g Carbohydrates

28 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

181g cooked brown lentils, drained 210 kcal
70g spinach, chopped 16 kcal
139g tomatoes, chopped 25 kcal
56g onion, chopped 22 kcal
8g vegetable oil 71 kcal
4g garlic, minced 6 kcal
4g curry powder 12 kcal
84g coconut milk 165 kcal
10g lemon juice 3 kcal
0.7 piece (42g) roti (plain), ready-made 116 kcal
42g water 0 kcal
1g salt 0 kcal

Cooking instructions

onionvegetable oil
Heat the oil in a small pot over medium heat. Saute the onion for 3-4 minutes until soft.
garliccurry powder
Add garlic and curry powder and cook 20 seconds until fragrant.
cooked brown lentilstomatoescoconut milkwatersalt
Add cooked lentils, tomatoes, coconut milk, salt, and water. Simmer 8-10 minutes to thicken slightly.
spinachlemon juice
Stir in spinach and cook 1-2 minutes until wilted. Add lemon juice to brighten.
curry powderroti (plain)
Toast the roti in a dry pan 1-2 minutes per side, slice into strips, and serve alongside the curry.