Red Lentil Curry
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 140.4
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 933.8 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 6.9 g
- Protein: 7.1 g
View full nutritional breakdown of Red Lentil Curry calories by ingredient
Introduction
From http://thepioneerwoman.com/tasty-kitchen/recipes/special-dietary-needs/vegetaria
n/red-lentil-curry/
A quick and easy main dish. Sometimes I add roasted cauliflower (see picture). Sometimes I make the sauce and use cauliflower and chunks of cooked new potatoes and leave the lentils out altogether.
Serve over basmati rice with naan on the side. From http://thepioneerwoman.com/tasty-kitchen/r
ecipes/special-dietary-needs/vegetaria
n/red-lentil-curry/
A quick and easy main dish. Sometimes I add roasted cauliflower (see picture). Sometimes I make the sauce and use cauliflower and chunks of cooked new potatoes and leave the lentils out altogether.
Serve over basmati rice with naan on the side.
Number of Servings: 5
Ingredients
-
2 cups Red Lentils
1 whole Large Onion, Diced
1 Tablespoon Vegetable Oil (or Ghee)
1 clove Garlic, Minced
1 Tablespoon Curry Powder
½ teaspoons Turmeric
½ teaspoons Cumin
1 teaspoon Salt
1 teaspoon Sugar
1 can (14.5 Ounces) Tomato Puree
Yogurt (optional)
Directions
Wash the lentils in cold water until the water runs clear. Put the lentils in a pot with water to cover and simmer covered until lentils tender, around 20 minutes. Add more water if necessary.
While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil. Add in the garlic and saute a minute or two more.
Add the curry powder, turmeric, cumin, salt, sugar, to the pan. Cook over a medium heat, stirring constantly, for 1 to 2 minutes.
Stir in the tomato puree and reduce the heat. Let the curry sauce simmer until the lentils are ready. If the sauce gets too thick, thin it with some water or vegetable stock.
When the lentils are tender drain them, if needed.
You can add a dollop of plain, Greek-style yogurt to the curry sauce at this point, if you like. It’s good either way. Stir the lentils into the curry sauce and serve over basmati rice.
Number of Servings: 5
Recipe submitted by SparkPeople user DIVINEROSE.
While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil. Add in the garlic and saute a minute or two more.
Add the curry powder, turmeric, cumin, salt, sugar, to the pan. Cook over a medium heat, stirring constantly, for 1 to 2 minutes.
Stir in the tomato puree and reduce the heat. Let the curry sauce simmer until the lentils are ready. If the sauce gets too thick, thin it with some water or vegetable stock.
When the lentils are tender drain them, if needed.
You can add a dollop of plain, Greek-style yogurt to the curry sauce at this point, if you like. It’s good either way. Stir the lentils into the curry sauce and serve over basmati rice.
Number of Servings: 5
Recipe submitted by SparkPeople user DIVINEROSE.