Food Faith Fitness · by Amelia Mapstone★ 5.0 (1)
Red Lentil Curry
NUTRITION · PER SERVING35M COOK
CAL 35%·PRO 41%
CARBS 92G53% OF CAL
11G FIBER0G ADDED11G INTRINSIC69G OTHER11G TOTAL SUGAR
FAT 30G39% OF CAL
25G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy red lentil curry with coconut milk and warm spices. A hearty, satisfying weeknight main that is vegan and ready in 35 minutes.
mainindiancurrybeans🍲 stockpotdairy freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry red lentils
- 1 1/2 tablespoons coconut oil
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 3/4 teaspoon ground turmeric
- 2 teaspoons yellow curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) crushed tomatoes
- 2 1/3 cups vegetable broth
- 1 can (13.5 ounces) full-fat coconut milk
- Salt (to taste)
- Fresh cilantro (chopped, for garnish)
- Cooked rice or naan bread (for serving)
At a glance
PER SERVING · TIME 35M
CAL 35%·PRO 41%
CARBS 92G53% OF CAL
11G FIBER0G ADDED11G INTRINSIC69G OTHER11G TOTAL SUGAR
FAT 30G39% OF CAL
25G 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
- 10m
- Cook
- 25m
- Sodium
- 1200mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1085mg
- Calcium
- 95mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.