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Red Lentil Ginger and Coconut Curry with Nigella Seeds and Fluffy Jasmine Rice

This curry is much loved by my clients...and it is ...health in a bowl - soothing, easy on the gut, nutritious and mild in flavour. Red lentils, ginger, red onion, butternut pumpkin, zucchini, vegetable broth, coconut milk, coconut oil, cardamon pods, turmeric, Kashmiri chilli, nigella seeds, brown mustard seeds, curry leaves, sea salt, white pepper. Served with fluffy jasmine rice.

Serves One1 Serve

$15.00

Dietaries

Vegetarian
Dairy free
Gluten free
Vegan
Nut free
Egg free
Low fat
Protein+
Soy free
Whole food plant based

Preparation and storage notes

Defrost in refrigerator or microwave. If using microwave pierce seal several times prior to heating. Alternatively transfer to a heatproof dish and heat on stovetop or in oven. Will keep frozen for 6 months, use within 2 days of defrosting. Add extra chilli and fresh herbs if desired.

Ingredients

Fluffy Jasmine Rice [Jasmine rice], Coconut milk, Water, Red onion, Butternut pumpkin diced 1cm, Dried red lentils, Ginger, Rice bran oil, Nigella seeds, Vegetable stock, Cumin seeds, Brown mustard seeds, Turmeric, Sea salt, Kashmiri chilli powder, Fenugreek seeds, Cardamom pods, Curry leaves, White pepper

Nutritional information

Serving 480gPer servePer 100g
Energy2509 kJ
600 Cal
523 kJ
125 Cal
Protein15 g3 g
Fat, total29 g6 g
Saturated21 g4 g
Carbohydrates64 g13 g
Sugars8 g2 g
Sodium536 mg112 mg
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