Try this Lentil and Broccoli Curry over Cauliflower Rice recipe, or contribute your own.
Suggest a better descriptionCook lentils according to package directions.
Place a Dutch oven or large saucepan over medium-high heat. Add oil.
Add onion and sauté until translucent, about 5 minutes. Stir in curry paste and cook for 1 minute, stirring constantly. Pour in coconut milk. Rinse the can out with 1/ 2 cup (125 mL) water and add to pot.
Stir in lentils, cover and bring the curry to a simmer. Reduce heat to medium-low and cook for 10 minutes. Stir in broccoli and cook for 5 minutes, until florets are tender.
Stir in lime juice, and season with salt and pepper.
Serve over warmed cauliflower rice. Chopped cilantro and roasted peanuts make tasty garnishes for this curry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (518g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 810 | ||
Calories from Fat: 332 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.9g | 49 % | |
Saturated Fat 25.3g | 127 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 118.1mg | 4 % | |
Potassium 2143.7mg | 56 % | |
Total Carbohydrate 91g | 27 % | |
Dietary Fiber 41.4g | 166 % | |
Sugars, other 49.6g | ||
Protein 38.4g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 810
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