Lentil curry with pappadums

Name: lentil curry with pappadums
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g basmati rice; 1 onion; 10 el traditional olive oil; 2 el mild Indian curry paste jar of 283 g; 450 g frozen fodder kale bunches; 150 frozen garden peas; 800 g brown lentils in tin; 400 g tomato cubes look; 100 ml herbal broth of powder; 8 pappadum natural pack of 100 g; 4 el Mango Chutney jar 340 g

Make a curry? Also delicious with lentils! Now make this recipe with crunchy pappadums and mango chutney.

Ingredients

Directions

Cook the rice until done according to the instructions on the package.
Chop the onion coarsely. Heat the oil in a frying pan and fry the onion with the curry paste 2-3 min.
Put the cauliflower, garden peas, lentils and tomato cubes through.
Add the stock and salt to taste and bring to the boil. Let the curry cook gently for 15-20 minutes.
Heat the oil in a frying pan and fry the pappadums in parts. Let them swell in 1-2 minutes and become crunchy. Drain on kitchen paper.
Serve the lentil curry in wide bowls with the rice. Put the pappadums next to it. Enter the mango chutney. Bon appétit! .

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Nutrition

875Calories

Sodium41% DV975mg

Fat49% DV32g

Protein46% DV23g

Carbs39% DV116g

Fiber56% DV14g

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