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Ingredients
- For the lentil and kidney bean curry:
- 15-ounce can brown lentils, drained and rinsed
- 15-ounce can kidney beans, drained and rinsed
- 2 to 3 scallions, sliced
- 12-to 16-ounce jar Indian simmer sauce, your favorite variety
- Cilantro as desired (save some for garnish)
- The rest:
- Brown rice (regular, quick-cooking, or instant, depending on your preference)
- 1 medium cucumber
- Plain coconut yogurt or vegan creamy dressing
View Full Recipe at VegKitchen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1024g | |
| Calories 1704 | |
| Calories from Fat 63 | 4% |
| Total Fat 7.01g | 9% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1452mg | 61% |
| Potassium 4884mg | 140% |
| Total Carbs 291.77g | 78% |
| Dietary Fiber 137.3g | 458% |
| Sugars 19.07g | 13% |
| Protein 119.5g | 191% |
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