Vikalinka · by Julia Frey of Vikalinka
Sweet Potato and Lentil Curry
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 10%
CARBS 21G35% OF CAL
5G FIBER9G OTHER7G TOTAL SUGAR
FAT 16G61% OF CAL
14G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming red curry with coconut milk, lentils, and seasonal vegetables. Nutty and aromatic with a blend of spices, served as a complete vegetarian meal.
mainthaicurrybeansdairy freegluten free
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 50g / 3.5 tbsp Thai red curry
- 400ml / 14oz coconut milk
- 250ml / 1 cup vegetable stock
- 200g / 1 cup green lentils
- 2 sweet potatoes (medium)
- 5 baby zucchini
- 80g / 1 cup sugar snap peas
- 30g / 1/8 cup spinach
- 1 tsp palm or brown sugar
- 1 tsp fish sauce (optional)
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 10%
CARBS 21G35% OF CAL
5G FIBER9G OTHER7G TOTAL SUGAR
FAT 16G61% OF CAL
14G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 314mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 443mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.