anti-inflammatory

Indian Curry with Yellow Lentils

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(1 vote)
Indian Curry with Yellow Lentils
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Health Score:
8,8 / 10
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)
Calorie551 kcal(26 %)
Protein14.2 g(14 %)
Fat40.31 g(35 %)
Carbohydrates41.22 g(27 %)
Sugar added0 g(0 %)
Roughage11.31 g(38 %)
Vitamin A687.9 mg(85,988 %)
Vitamin D0 μg(0 %)
Vitamin E2.58 mg(22 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.24 mg(22 %)
Niacin5.75 mg(48 %)
Vitamin B₆0.6 mg(43 %)
Folate225.39 μg(75 %)
Pantothenic acid1.14 mg(19 %)
Biotin6.23 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C200.32 mg(211 %)
Potassium1,430.17 mg(36 %)
Calcium139.97 mg(14 %)
Magnesium130.49 mg(43 %)
Iron7.76 mg(52 %)
Iodine0.75 μg(0 %)
Zinc2.53 mg(32 %)
Saturated fatty acids30.03 g
Cholesterol22.42 mg

Ingredients

for
4
Ingredients
2 garlic
30 grams ginger
6 mild green chile peppers (or peperoncini)
4 tomatoes
1 onion
1 tablespoon ground Cumin
1 tablespoon Garam Masala
1 tablespoon Turmeric
1 tablespoon tan Mustard seed
4 tablespoons Ghee
400 milliliters Coconut milk (canned)
300 grams yellow Lentils
1 handful Curry leaves
1 tablespoon ground paprika (sweet)
4 cilantro
salt
Lime juice
How healthy are the main ingredients?
Coconut milkLentilGheegingergarlictomato

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.