COCONUT DAHL CURRY COCONUT DAHL CURRY

Coconut and lentil dahl

  • Preparation time: 20 min
  • Cooking time: 30-40 min
  • 8-10 Kid portions

Dietitian’s note: Help increase the plant-based proteins in your child’s diet with this high-fibre meal!

Rosemary Mulrooney, RD | Dietitian at Abbott Nutrition

 

Vegetarian Respects a lacto-ovo-vegetarian diet

Gluten-free For children with celiac disease or gluten intolerance

WHAT YOU NEED

  • 235 mL (1 bottle) Vanilla PediaSure Complete®
  • 3 garlic cloves, peeled and chopped
  • 10 mL (2 tsp) olive oil
  • 2.5 mL (½ tsp) salt
  • 2.5 mL (½ tsp) ground cumin
  • 5 mL (1 tsp) curry powder
  • 5 mL (1 tsp) smoked paprika
  • 5 mL (1 tsp) chili powder
  • 5 mL (1 tsp) ground turmeric
  • 2 large tomatoes, cut into small pieces
  • 300 g (⅓ bag) dry red lentils (split)
  • 400 mL (1 can) coconut milk
  • Water (as needed)

HOW TO MAKE IT

  1. Over medium heat, cook chopped garlic in olive oil for 1-2 minutes. Add spices and cook until fragrant. Stir in chopped tomatoes and let cook for 2 minutes.
  2. Stir in lentils followed by the coconut milk and PediaSure Complete®.
  3. Bring the mix to a simmer.
  4. Leave to cook, uncovered, for about 30-40 minutes until thick and creamy – making sure to stir it every
    10-15 minutes. Add water if the mix is sticking or drying out.
  5. Once cooked, stir through and serve over cooked rice.

NUTRITION FACTS

Serving size: 1/8 of recipe

Calories 272

Fat 12 g

Iron 5 mg

Carbohydrate 32 g

Dietary fibre 5 g

Protein 12 g

TIP

  1. Swap the rice for naan bread. Discovering new flavours from different cultures is a great way to keep meal time interesting!

Nutrition Information of recipe was calculated with original PediaSure Complete® formulation.