Coconut Lentil Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 8,954 cal. | (426 %) | ||
| Protein | 677.38 g | (691 %) | ||
| Fat | 55.02 g | (47 %) | ||
| Carbohydrates | 1,515.78 g | (1,011 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 592.08 g | (1,974 %) |
| Vitamin A | 668.17 mg | (83,521 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.42 mg | (79 %) | ||
| Vitamin B₁ | 12.7 mg | (1,270 %) | ||
| Vitamin B₂ | 5.57 mg | (506 %) | ||
| Niacin | 181.51 mg | (1,513 %) | ||
| Vitamin B₆ | 13.5 mg | (964 %) | ||
| Folate | 13,623 μg | (4,541 %) | ||
| Pantothenic acid | 47.81 mg | (797 %) | ||
| Biotin | 1.36 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 158.15 mg | (166 %) | ||
| Potassium | 28,075.7 mg | (702 %) | ||
| Calcium | 1,495.22 mg | (150 %) | ||
| Magnesium | 2,755.68 mg | (919 %) | ||
| Iron | 251.36 mg | (1,676 %) | ||
| Iodine | 1.75 μg | (1 %) | ||
| Zinc | 95.55 mg | (1,194 %) | ||
| Saturated fatty acids | 23.15 g | |||
| Cholesterol | 22.42 mg |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 centimeter ginger
- 1 green chili pepper
- 1 tsp Coriander
- 1 tsp Mustard seed
- 2 Cardamom
- 4 Tbsps Ghee
- 600 milliliters Vegetable broth
- 150 grams Red Lentils
- 150 yellow Lentils
- 200 milliliters Coconut milk
- 200 grams Spinach
- salt
- peppers
- Indian Curry powder
Preparation steps
Peel onion, garlic and ginger and trim as needed. Cut half of onion into rings and finely dice the rest. Rinse chile pepper and cut half into rings. Remove seeds from remaining chile pepper half and dice finely. Chop ginger and garlic.
Toast coriander seeds, mustard seeds and cardamom in a large dry pot, until fragrant. Remove from the pot, allow to cool and then crush in a mortar. Melt ghee in the same pot and fry chopped onion, garlic, ginger and chopped chile pepper. Add spices, pour in vegetable broth and coconut milk, stir, add lentils, mix well and simmer for about 10 minutes.
Meanwhile, rinse and trim spinach.
Remove 2-3 ladles of lentil mixture from the pot and place in a bowl. Puree the bowl contents with an immersion blender and add it to the pot again. Add spinach, stir and simmer for about 5 minutes. Add remaining onions and chile pepper and season to taste with salt, pepper and curry. Serve immediately. If desired, serve with rice.
