Heat oil in a wok, fry onion until soft, add the garlic and fry for 1 minute
Stir in curry paste and gently fry for 1 minute
Stir in tomatoes, stock and lentils, bring to the boil and reduce to simmer for 10 minutes
Stir in spinach and gently heat through
Remove from heat, stir in coriander
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (158g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 24 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 7mg||0 %|
|Potassium 363mg||10 %|
|Total Carbohydrate 81.4g||24 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 77.1g|
|Protein 8.3g||12 %|
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: 384
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