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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 483.7
  • Total Fat: 18.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 66.9 mg
  • Total Carbs: 81.9 g
  • Dietary Fiber: 18.3 g
  • Protein: 20.2 g

View full nutritional breakdown of Lentil Curry with Fruit calories by ingredient
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Lentil Curry with Fruit

Submitted by: BUNRAB

Introduction

Two pots required, not a whole lot of prep but a certain amount of maneuvering between the two pots. It's worth it. Low sodium, low fat, vegetarian. Two pots required, not a whole lot of prep but a certain amount of maneuvering between the two pots. It's worth it. Low sodium, low fat, vegetarian.
Number of Servings: 4

Ingredients

    First pot:
    1 cup brown rice (uncooked)
    Water (about 2 cups)
    1 handful almonds (about an ounce of slivered almonds)
    1 handful raisins (about 1/3 cup) (or dried cranberries, or currants, or dried cherries)
    1 tablespoon curry powder
    1/4 teaspoon cumin
    0*Second pot:
    1/2 cup red lentils
    Water (as much as the lentils package says for that much lentils)
    1 cup brown lentils
    More water - as much as the brown lentils package says you'll need for that much.
    1 tablespoon curry powder
    1/2 cup sliced dried apricots (sliced dried mango works, too)
    1 can No-Salt-Added tomato paste
    1 can NSA chickpeas (garbanzos)
    1/2 can Lite coconut milk (reduced fat)

Directions

In your first pot, put the brown rice, 2 cups of water, almonds, raisins, curry powder, and cumin. Bring to a boil and simmer for 50 minutes. Note: at about 30 minutes, peer in for a second and see if it needs water - if you can't still see some, add another half cup of warm water.

While that's cooking, Start the second pot:
Put red and brown lentils, water, curry powder, and dried apricots in pot. Bring to a boil and cook according to the brown lentils package - usually about 50 minutes. At the 30-minute mark, open the pot briefly and add the tomato paste and chickpeas and coconut milk. Stir quickly, then re-cover and let simmer the remaining 20 minutes.

Red lentils cook faster than brown, so the long cooking time turns the red lentils to mush, which, along with the tomato paste and coconut milk, forms a very thick sauce.

Serve the lentil mixture over the rice mixture. Pappadums or black-pepper crackers are good to serve with this. Ginger beer (like ginger ale but a stronger flavor) is also good with it.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user BUNRAB.






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