Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1 1/2 cup dried green lentils
- 1/4 cup korma curry paste
- 3 cup cabbage
- 1 carrot
- 1/2 cup coriander, to serve
- 1 brown onion
- 6 cup vegetable stock
- 280grams roti bread, to serve
- 2tablespoons olive oil
- 2 stick celery
Nutrition per serving
3100kJ / 742Cal
3100 Kilojoules or 742 Calories
36% of daily energy intake*
Protein
31.5grams
Fat
30.8grams
Carbs
77.8grams
Sugars
14.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat oil in a large deep saucepan over medium heat. Add onion, celery, carrot and garlic. Cook for 8 minutes or until softened. Stir in curry paste and cook for 1 minute or until aromatic.
Step 2 of 2
Add lentils, stock and 3 cups water. Bring to the boil, reduce heat and simmer for 35 minutes or until lentils are tender. Add cabbage and cook for 3 minutes or until wilted. Season with salt and pepper. Ladle into bowls and top with coriander. Serve with chapattis.
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