Yellow Pea & Lentil Curry Stew
Hearty stew of yellow peas and red lentils simmered in coconut milk with curry spices, served over jasmine rice.
Total
50 min
Prep
10 min
Cook
40 min
Serves
2
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Recipe serves 2
Ingredients
- 100 g Yellow Peas
- 100 g red lentils
- 1 can (400ml) Coconut Milk
- 1 diced onions
- 2 diced carrots
- 2 tsp Curry
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 1 Beef Bouillon Cubes
- 150 g Jasmine Rice
- 1 tbsp rapeseed oil
- to taste salt
- 2 tbsp, chopped Parsley
Instructions
- 1
Rinse yellow peas and lentils. Cook rice per package directions.
- 2
Heat oil in a pot; sauté onion and carrot 5 minutes until soft.
- 3
Add curry, cumin, coriander, and garlic powder; toast 1 minute.
- 4
Add peas, lentils, coconut milk, bouillon cube, and 500ml water. Simmer covered 30-35 minutes until peas are tender, adding water as needed.
- 5
Season with salt, serve over rice, and top with parsley.
Nutrition per serving
Calories
650
33% of a 2,000 kcal day
| Protein | 24 g |
| Carbohydrate | 92 g |
| Fat | 20 g |
| Fiber | 14 g |
| Sugar | 6 g |
| Sodium | 700 mg |
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