anti-inflammatory
Indian Curry with Yellow Lentils
(3 votes)
(3 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
551
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 14.2 g | (14 %) | ||
| Fat | 40.31 g | (35 %) | ||
| Carbohydrates | 41.22 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.31 g | (38 %) |
more nutritional values
| Vitamin A | 687.9 mg | (85,988 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.58 mg | (22 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 5.75 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 225.39 μg | (75 %) | ||
| Pantothenic acid | 1.14 mg | (19 %) | ||
| Biotin | 6.23 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 200.32 mg | (211 %) | ||
| Potassium | 1,430.17 mg | (36 %) | ||
| Calcium | 139.97 mg | (14 %) | ||
| Magnesium | 130.49 mg | (43 %) | ||
| Iron | 7.76 mg | (52 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.53 mg | (32 %) | ||
| Saturated fatty acids | 30.03 g | |||
| Cholesterol | 22.42 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 garlic cloves
- 30 grams ginger
- 6 mild green chili peppers (or peperoncini)
- 4 Tomatoes
- 1 onion
- 1 Tbsp ground Cumin
- 1 Tbsp Garam Masala
- 1 Tbsp Turmeric
- 1 Tbsp tan Mustard seed
- 4 Tbsps Ghee
- 400 milliliters Coconut milk (canned)
- 300 grams yellow Lentils
- 1 handful Curry leaves
- 1 Tbsp ground paprika (sweet)
- 4 cilantro
- salt
- Lime juice
Preparation steps
1.
Peel the garlic and ginger and finely chop. Rinse the chiles. Rinse the tomatoes, cut out stalks and cut into wedges. Peel the onion and chop finely. Mix the cumin, garam masala, turmeric and mustard seeds. Add the ghee in a hot pot and roast the spice mixture for 1-2 minutes until fragrant. Add the onion and sauté until translucent. Pour in 200 ml (approximately 7/8 cup) of water and the coconut milk. Add the lentils, curry leaves, paprika, tomatoes and chiles. Cook for about 5 minutes, then add the garlic and ginger. Simmer gently 10-15 minutes more. If necessary add more water.
2.
Rinse the cilantro, shake dry and coarsely chop the leaves. Stir into the curry and season with salt and lime juice. Serve with a naan bread.
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