Vegetable and lentil curry with coconut milk

Home From the PanVegetable and lentil curry with coconut milk
  • Prep Time
    15 Minutes
  • Cook Time
    30 Minutes
  • Serving
    4

PREPARATION

Peel and finely dice the onions, garlic, ginger and carrots. Cut the beans, courgettes, peppers and carrots into bite-sized strips. Heat the oil in a pan, add the onions, garlic and ginger and fry. Add the red lentils, beans, carrots and kaffir lime leaves and fry for 5 minutes. Then add the tomato purée, sieved tomatoes, water, bell pepper and courgette, season with turmeric, paprika, chilli and salt, then pour in the coconut milk and cook for approx. 20 minutes. Remove the kaffir lime leaves before serving. Garnish the finished curry with coriander.

  • The leftover coconut milk can be frozen.
  • PKU Exchange

50 mg exchange (IT,UK)

57

25 mg exchange (DK)

29

20 mg exchange (FR,PT)

23

How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use

Ingredients

Vegetable and lentil curry with coconut milk

Nutrition

per serving:

  • Daily Value*
  • Kcal: 262
  • Protein:5,5 g
  • Fibre: 5,8 g

    You May Also Like

    Pancakes Made with bananas and buckwheat flour

    Pancakes Made with

    Falafel made from chickpeas and potatoes

    Falafel made from

    Paella with basmati rice

    Paella with basmati

    Bratlinge made from oatmeal

    Bratlinge made from