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Ingredients
for
4
Indian Curry with Yellow Lentils
30 min., ready in 55 min.
Time:
551
calories
Calories:
Health Score:
93 / 100
Ingredientsfor
- 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
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.
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 %) |