Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Curried Lentils with Kale and Coconut Milk (Masoor Dal)
NUTRITION · PER SERVING65M COOK
CAL 26%·PRO 34%
CARBS 44G34% OF CAL
15G FIBER22G OTHER6G TOTAL SUGAR
FAT 32G57% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan one-pot lentil curry spiced with mustard seeds, turmeric, and fresh ginger, enriched with coconut milk and topped with wilted kale. Warming and substantial.
mainindiancurrybeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped, to yield 1-1.5 cups
- 4 garlic cloves, smashed and peeled
- Kosher salt
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons yellow or brown mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin or fennel
- 1/2 teaspoon red pepper flakes
- 31⁄2 cups water
- 14-ounce can unsweetened coconut milk
- 1/2 cup red lentils
- 1/2 cup French green lentils
- 6 ounces kale (or baby spinach), about 6 cups, leaves removed from stems, roughly chopped
- fresh lime, for serving, optional
At a glance
PER SERVING · TIME 65M
CAL 26%·PRO 34%
CARBS 44G34% OF CAL
15G FIBER22G OTHER6G TOTAL SUGAR
FAT 32G57% OF CAL
22G SAT10G 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
- 15m
- Cook
- 50m
- Sodium
- 450mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 689mg
- Calcium
- 170mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 450MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.