Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
40
High
Nutrition per serving
Calories551.5 kcal (28%)
Total Fat13.3 g (19%)
Carbs81.5 g (31%)
Sugars5.6 g (6%)
Protein26.8 g (54%)
Sodium144.5 mg (7%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200 °C.
Step 2
In a large mixing bowl, add the diced sweet potato and coat in half the oil.
Step 3
Spread out onto a baking tray and roast for 30 mins or until soft.
Step 4
Heat the remaining oil in a pan on medium heat.
Step 5
Lightly cook the onions until softened.
Step 6
Add the garlic, red pepper, chicken and curry powder and cook thoroughly.
Step 7
Wash the red lentils and add to the pan with the water. Season with salt and pepper.
Step 8
Boil and simmer for 30 mins.
Step 9
Meanwhile, wash and cook the brown rice.
Step 10
Add the roasted sweet potato to the pan and cook for another few mins.
Step 11
Garnish with coriander and serve with brown rice.
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