Vegetable Dhal Bowl

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Vegetable Dhal Bowl
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
295
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie295 kcal(14 %)
Protein9.86 g(10 %)
Fat15.27 g(13 %)
Carbohydrates34.9 g(23 %)
Sugar added0 g(0 %)
Roughage12.02 g(40 %)
Vitamin A56.57 mg(7,071 %)
Vitamin D0 μg(0 %)
Vitamin E1.19 mg(10 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.21 mg(19 %)
Niacin4.09 mg(34 %)
Vitamin B₆0.71 mg(51 %)
Folate198.18 μg(66 %)
Pantothenic acid1.75 mg(29 %)
Biotin3.52 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C149 mg(157 %)
Potassium1,118.04 mg(28 %)
Calcium72.83 mg(7 %)
Magnesium70.13 mg(23 %)
Iron2.85 mg(19 %)
Iodine1.64 μg(1 %)
Zinc1.33 mg(17 %)
Saturated fatty acids2.21 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
large Eggplant (cut into chunks)
1
green Bell pepper (seeds removed, sliced)
1
yellow Bell pepper (seeds removed, sliced)
1
red Bell pepper (seeds removed, sliced)
4 tablespoons
1 teaspoon
1
onion (chopped)
1 teaspoon
2 tablespoons
¾ cup
dried, red Lentils
1
small Cauliflower (divided into florets)
2 cups
To garnish

Preparation steps

1.
Heat the oven to 190°C (170° fan) 3750°F gas 5.
2.
Put the aubergine and peppers in a small roasting tin or baking dish. Drizzle with 3 tablespoons oil and sprinkle with the chilli powder. Stir well to coat, then cook for 20-25 minutes, until tender and golden brown.
3.
Heat the remaining oil in a pan. Gently cook the onion for 5 minutes, until soft. Add the black mustard seeds and cook until they 'pop', then stir in the curry paste.
4.
Stir in the lentils, cauliflower and stock and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the lentils and cauliflower are tender.
5.
Stir in the peppers and aubergine. Serve with boiled rice and garnish with coriander.