Lentil Curry Recipe
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Feasting at Home · by Sylvia Fountaine★ 4.9

Lentil Curry Recipe

NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 21%
CARBS 32G41% OF CAL
8G FIBER18G OTHER6G TOTAL SUGAR
FAT 18G51% OF CAL
15G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant coconut lentil curry with warm Indian spices like garam masala and turmeric. Creamy, aromatic, and naturally vegan.

mainindiancurrybeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1-2 tablespoons coconut oil, or ghee(ghee tastes best)
  • 1 onion, diced
  • 6 garlic cloves, rough chopped ( 3-4 tablespoons)
  • 2 tablespoons ginger root, finely chopped
  • 2 cups carrots, diced (or sub 1 cup celery)
  • 1 tablespoon cumin (seeds or ground)
  • 2 teaspoons coriander ( seeds or ground)
  • 2 teaspoons salt
  • 1 ½ teaspoons ground turmeric ( or 1 tablespoon fresh grated)
  • 1 teaspoon paprika (not smoked, or sub chili powder)
  • 2 teaspoon dried fenugreek leaves (optional, but elevates)
  • 1 teaspoon garam masala
  • ½ teaspoon nutmeg
  • ¼-¾ teaspoon cayenne (or chili flakes) more to taste
  • 1 tablespoon tomato paste ( or add 1 small-medium diced tomato)
  • 2 cups water
  • 1 cup brown lentils
  • 13.5 ounce can full-fat coconut milk (ADD AFTER YOU COOK THE LENTILS)
PREP
10M
SODIUM
823MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.