| |
 |
 |
INGREDIENTS:
2 teaspoons oil
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 clove garlic, crushed
300g pumpkin, cut into 3cm chunks
4-6 baby potatoes, quartered
400g can diced tomatoes, undrained
400g can
Edgell Brown Lentils, drained
2 tablespoons chopped fresh coriander leaves
METHOD:
1. Heat oil in a frying pan, add cumin, turmeric and garlic and
cook for 1 minute.
2. Stir in pumpkin, potato and diced tomatoes, cover and cook for
10 minutes.
3. Add drained Edgell Brown Lentils and cook for 5 minutes or
until vegetables are tender.
4.
Sprinkle with coriander leaves to serve.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 16 minutes
TIP: Serve with pappadums, roti or naan bread
| Energy |
910kJ |
|
| Protein |
9.8g |
|
| Fat - total |
3.5g |
|
| - saturated |
0.7g |
|
| Carbohydrate - total |
31.2g |
|
| - sugars |
8.7g |
|
| Fibre |
8.2g |
|
| Sodium |
196mg |
|
|
|
|
|
|
