Ingredients
- 121g sorghum – rinsed and soaked for 1 hour, then rinsed again
- 475ml vegetable broth, low-sodium
- 1 tsp olive oil
- 1 yellow squash – halved and scooped, with pulp reserved and minced
- 1 courgette, fresh – halved and scooped, with pulp reserved and minced
- 2 tbsp olive oil
- 1/2 onion, raw – finely diced
- 2 garlic, clove – minced
- 128g carrot – diced
- 127g baby kale
- 400g lentil, brown, cooked – canned, rinsed and drained
- 2 tsp red curry powder
- 1/2 tsp salt
Nutritional information
Calories : 400.6kcal
Total fat : 10.7g
Saturated fat : 1.6g
Sodium micrograms : 389.2μg
Total carbs : 64.2g
Dietary fibre : 14g
Protein : 16.5g
Sugar : 8.2g
Vitamin A : 21.4%
Vitamin C : 47.2%
Calcium : 13.2%
Iron : 31.8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Method
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1
Preheat oven to 200°C. Line a baking dish with parchment paper.
-
2
Add sorghum, stock, and olive oil to the Cooking Pot. Close the lid, select the GRAINS setting, and set a timer for 50 minutes. Prepare other ingredients as the sorghum cooks.
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3
Place squash and zucchini “boats” in the Steaming Basket. When the 50-minute timer goes off, set the Steaming Basket in place in the Cooking Pot, close the lid, and continue cooking for 10 more minutes.
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4
Meanwhile, add olive oil to a large saucepan and warm over medium heat. Add onion and sauté until soft.
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5
dd garlic, carrots, lentils, and squash pulp, and sauté for an additional 5-7 minutes, until carrots soften.
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6
Once sorghum is finished cooking, transfer it to the saucepan with the lentil and vegetable mixture. Top with kale, and cook on low for another 5 minutes, until kale is wilted.
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7
Fill the squash boats with the curried sorghum stuffing (roughly 1/4 per boat). Cover with aluminum foil and bake at 200°C for 20 minutes.
Nutritional information
Calories : 400.6kcal
Total fat : 10.7g
Saturated fat : 1.6g
Sodium micrograms : 389.2μg
Total carbs : 64.2g
Dietary fibre : 14g
Protein : 16.5g
Sugar : 8.2g
Vitamin A : 21.4%
Vitamin C : 47.2%
Calcium : 13.2%
Iron : 31.8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
