Carrot and Lentil Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.0 medium Carrots, raw45.0 gram Green Chilly1.0 cup, sliced Onions, raw4.0 wedge (1/4 of medium tomato) Red Ripe Tomatoes1.0 cup Lentils. 1.0 tsp Cumin seed1.5 gram Dried Chillies1.5 tsp Amul Pure Ghee 14g/1 tbs=1 serv1.23 Grams Turmeric, ground100g coconut milk
Rinse and soak the lentils with hot water in a small sized container for 5-10 minutes. After that, boil them till soft on a medium heat.
Slit the green chilly right through the middle after removing its stem. (You may remove the seeds, but I normally leave them in)
Chop up the carrots and onions.
Grab a medium sized pot and heat up your Ghee. Once heated, add in the Cumin seeds, dried Chillies and the onions.
Once the onions have caramelised, add in the tomatoes, the carrots and the green chilly and let them wilt down.
Next, add the cooked lentils and add 3 cups of water, if you want it thicker add less water. Add in the ground turmeric and close the lid. Let the curry cook for 15 minutes on a medium low flame.
5 minutes before turning off the flame add in the coconut milk.
Serving Size: 12
Number of Servings: 12.0
Recipe submitted by SparkPeople user PERRESHINAS.
Serving Size: 12
Number of Servings: 12.0
Recipe submitted by SparkPeople user PERRESHINAS.
Nutritional Info Amount Per Serving
- Calories: 35.4
- Total Fat: 0.8 g
- Cholesterol: 1.3 mg
- Sodium: 5.8 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.8 g
- Protein: 1.9 g
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