Dessert
Kirschmichel – German Cherry Bread Pudding
DNutri-Score
Not availableIron
1.2 gFibre
per serving
Lentil curry
Lentil curry with cauliflower, red pepper and coconut milk. Serving suggestion: naan bread and yoghurt dip.
Included in these collections
BNutri-Score
Nutrition per serving3.6 mgIron
Not availableFibre
313.9 kcalEnergy
11.4 gProtein
22.8 gCarbohydrates
18 gFat
All nutrition per serving
- Energy
- 313.9 kcal
- Protein
- 11.4 g
- Carbohydrates
- 22.8 g
- Fat
- 18 g
- Fibre
- Not available
- Salt
- Not available
- Iron
- 3.6 mg
- Calcium
- 47.2 mg
- Vitamin C
- 61.7 mg
STEP BY STEP
Let's make something delicious.
- 01
Finely dice the onions. Cut the florets from the cauliflower, halve any larger florets again and wash them. Wash and finely dice the pepper.
- 02
Gently sauté the diced onions in the coconut oil over a medium heat. After a few minutes, stir in the curry paste and fry for about 2 more minutes.
- 03
Add the cauliflower and pepper and continue frying for a few minutes, stirring.
- 04
Add the lentils, stir again and fry with the vegetables.
- 05
Add the stock and coconut milk and bring to the boil. Cover the pot with a lid and simmer over a low heat for about 10 minutes.
- 06
Slice the spring onions into rings and finely chop the parsley.
- 07
Season the curry with salt and pepper and serve in large bowls. Garnish with the spring onions and parsley.
- 08
Tip: Serve with naan bread and yoghurt dip.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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