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Ingredients
- 1 oignon, coupé en quatre
- 2 gousses d'ail
- 2 cm de gingembre
- 1 piment rouge thaï, épépiné
- 1 c. à soupe d'huile de tournesol
-
1
c. à soupe de pâte de curry indienne
or 1 c. à soupe de curry de Madras en poudre - 350 g de tomates concassées en conserve
- 400 g d'eau
- 250 g de lentilles corail, rincées et égouttées
- 100 g de pousses d'épinards
- du sel
- du poivre moulu
- 125 g de yaourt nature velouté
- 3 ciboules, émincées
- feuilles de coriandre fraîche, pour la finition
- Nutrition
- per 1 portion
- Calories
- 1738.7 kJ / 415.6 kcal
- Protein
- 21.6 g
- Carbohydrates
- 74.2 g
- Fat
- 6 g
- Saturated Fat
- 1.2 g
- Fibre
- 13.5 g
- Sodium
- 79.4 mg
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