The Endless Meal · by Kristen Stevens★ 5.0 (118)
Black Lentil Curry Recipe
NUTRITION · PER SERVING90M COOK
CAL 25%·PRO 34%
CARBS 48G39% OF CAL
14G FIBER8G SUGAR26G OTHER
FAT 29G52% OF CAL
23G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Black lentils and chickpeas cooked in a spiced coconut milk sauce with tomatoes, ginger, and garlic. Rich and deeply flavorful, best served over rice or with naan.
mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup dried whole urad dal (black lentils)
- ¼ cup dried black chickpeas (see notes)
- 1 tablespoon coconut oil
- 1 large onion (finely minced)
- 2 inch piece ginger (finely minced)
- 4 cloves garlic (finely minced)
- 2 teaspoons EACH: cumin seeds and ground coriander
- 3 medium tomatoes (finely chopped)
- 1 teaspoon EACH: garam masala and curry powder
- ½ teaspoon EACH: turmeric and chili powder
- 1 teaspoon sea salt
- 15 ounce can coconut milk
At a glance
PER SERVING · TIME 90M
CAL 25%·PRO 34%
CARBS 48G39% OF CAL
14G FIBER8G SUGAR26G OTHER
FAT 29G52% OF CAL
23G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 52mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 982mg
- Calcium
- 123mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 52MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.