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Dahl de lentilles corail, épinards et courge à l'indienne
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Ingredients
- 1 oignon jaune, coupé en deux
- 2 gousses d'ail
- 1 c. à soupe d'huile de tournesol
-
1
c. à soupe de pâte de curry
or de curry en poudre -
250
g de tomates concassées en conserve
or de coulis de tomates - 400 g d'eau bouillante
- 250 g de lentilles corail, rincées et égouttées
- 200 g de courge butternut, en petits dés d'1 cm
- 100 g de pousses d'épinards
- du sel
- du poivre moulu
- 1 yaourt nature velouté, pour la finition
- 3 oignons verts, émincés, pour la finition
- piment, émincé, pour la finition (optional)
- feuilles de coriandre fraîche, pour la finition
- Nutrition
- per 1 portion
- Calories
- 1785.7 kJ / 426.8 kcal
- Protein
- 22.1 g
- Carbohydrates
- 75.1 g
- Fat
- 6.7 g
- Saturated fat
- 1.7 g
- Fiber
- 13.3 g
- Sodium
- 88.9 mg
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