| Type | Per person |
|---|---|
| Energy | 502 kcal |
| Fat | 14 gr |
| of which saturated | 2 gr |
| Carbohydrates | 55 gr |
| of which sugars | 7 gr |
| Fibres | 24 gr |
| Protein | 27 gr |
| Salt | 0.28 gr |
Vegetable curry with lentils and roasted almonds
Main course
2 persons
20 - 30 min
With seasonal products
250gr vegetables p.p.
Ingredients
2 persons
| 1 dl vegetable broth with less salt |
| ½ dl semi-skimmed yoghurt |
| 400 grams of vegetables |
| e.g. green beans courgette aubergine broccoli or peas |
| 1 onion |
| 1 tablespoon oil |
| (6 sprigs of coriander) |
| 1 tablespoon shaved almonds |
| 1 tablespoon curry paste |
| 1 clove of garlic |
| 200 grams of dried lentils |
Preparation
1. Wash the lentils.
2. Peel the onion and cut 1 half into shreds.
3. Cook the lentils with half the onion in plenty of water until tender, about 30 minutes.
4. Clean the vegetables and cut everything into equal pieces.
5. Heat the oil and fry the chopped onion and curry paste until soft.
6. Squeeze the garlic clove on top.
7. Add the rest of the vegetables with the stock and simmer for about 6 minutes until almost tender.
8. Toast the shaved almonds in a dry frying pan until golden brown.
9. Stir the yoghurt into the vegetable curry.
10. At the table, sprinkle the almonds and chopped coriander on top. Serve with the lentils.
Source: Voedingscentrum.
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