Photo: Cala
Estimated Nutrition (whole recipe, rough)
575
Calories
40g
Protein
32g
Fat
36g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups green lentils, washed
- 1 small butternut squash, roasted
- 1 small acorn squash, roasted
- 1 head kale or collards, torn into bite-sized pieces, stems chopped (optional)
- 2 cups purple cabbage, chopped
- taste Himalayan salt and pepper
- 2.5 tablespoons curry powder
- 6 cups free range chicken broth (or vegetable broth)
- 1 can organic coconut milk
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon coconut oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista