Nutrition Facts

Per serving

Calories from

Protein 15%
Carbs 40%
Fat 45%

Fat High 35 g 53%
Saturated Fat High 20 g 100%
Carbohydrates High 70 g 23%
Fiber High 15 g 60%
Sugar High 15 g 30%
Protein High 25 g 50%
Cholesterol 50 mg 16%
Sodium High 500 mg 20%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

net.au

Slow-cooker Pumpkin, Lentil And Coconut Curry

Name: Slow-cooker Pumpkin, Lentil And Coconut Curry
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 1 cup (200g) dried red lentils, rinsed; ½ cup (100g) dried yellow split peas, rinsed; 1 onion, diced; ½ bunch coriander, stems finely sliced; leaves picked; 2 teaspoon ginger paste, finely grated from a 3cm piece; 1kg pumpkin, such as Jarrahdale or butternut, peeled and cut into 4-5cm pieces; 2 teaspoons ground turmeric; 2 teaspoons garlic powder; 2 teaspoons garam masala; 1 teaspoon chilli powder; 6 dried or fresh curry leaves; 1 heaped tablespoon tamarind paste; 400ml coconut cream; 2 tablespoon ghee or olive oil; 2 garlic cloves, thinly sliced; 1 teaspoon brown mustard seeds; 1-2 stems fresh curry leaves, optional; 2 large tomatoes, diced; Warmed flatbreads, to serve

Prep 10m

Cook 8h

Total 8h 10m

Nutrition Facts

Slow-cooker Pumpkin, Lentil And Coconut Curry

Ingredients

For The Curry

For The Tadka

Steps

Nutrition Facts

Comments