Red curry with coconut and lentils

Ingredients.

  • Dried red split lentils, 3.5oz(100gr) 370kcal
  • Coconut cream, 1.75oz(50gr) 340kcal
  • Tomato paste, 1oz(30gr) 32kcal
  • Red curry paste, 0.7oz(20gr) 12kcal
  • 1/2 cube vegetable stock, 0.25oz(7gr) 19kcal
  • 1/2tsp freeze dried garlic, 0.035oz(1gr) 4kcal
  • 1/2tsp dried ginger, 0.035oz(1gr) 3kcal


7.27oz(209gr) 780kcal

kcal/oz=107.3

Preparation.

1) Put the lentils and broth cube in a ziplock.

2) Stick the garlic and ginger in another bag.

3) The coconut cream, tomato and red curry go in a bag together.


Instructions.

1) Cold soak the red lentils with stock cube for 90 minutes in a cup of water.

2) Put 1/2 cup of water in your pot with the coconut cream bag and garlic bag.

3) Bring to a boil while stirring and cook for a minute.
4) Add the cold soaked lentils and cook for another 3 minutes.


Print for the trail.

All the instructions are designed on a credit card sized piece of paper that fits in your wallet, you can download and print them here.