Indian Lentil Curry
IndianMainshigh proteinvideohigh fiberspicedmake aheadcomfort food
Nika’s Pick28g protein
Recipe by Nikoleta · @surovadcerka
Red lentils fall apart completely as they cook, and that's the point here — they thicken the sauce from the inside and disappear into it. If legumes are a hard sell in your house, this is the recipe that gets around it.
The order matters. Garlic, ginger and chilli go into the oil first for a minute or two, then the dry spices go in on their own and toast for another minute before any liquid arrives. Spices bloomed in hot fat taste completely different from spices stirred into a simmering sauce — this is the single step that separates a good curry from a flat one.
Peanut butter goes in near the end and rounds everything off. Thirty minutes, four servings, 28 g of protein.
Ingredients
curry
- 3 tbsp canola oil
- 4 cloves Garlic
- 20 g Fresh ginger
- 1 Red chili pepper
- 3 tsp Curry powder
- 2 tsp Ground cumin
- 1 tsp Turmeric
- 1 tsp Garam masala
- 1/2 tsp Ground coriander
- 400 g Canned tomatoes
- 400 ml Coconut milk
- 500 ml Vegetable broth
- 150 g Red or yellow lentils
- 60 g Peanut butter
- 1 tsp Salt
- 1/2 Lemon (juice)
- 150 g Carrot, diced
- 250 g Cauliflower florets
serving
- Fresh cilantro, chopped
- 400 g Jasmine rice
curry
- 100 g Peas
Contains: celery, nuts
How to make it
- Before you start preparing the curry, cook the rice or prepare homemade naan flatbreads.
- In oil, briefly sauté finely grated garlic, ginger and chili pepper - without seeds for a milder version. Two peppers for a spicier version. Sauté everything over medium heat for 1-2 minutes until the garlic becomes fragrant.
- Add turmeric, curry powder, coriander, cumin and garam masala spice. Sauté all the aromatics, stirring constantly, for another minute.
- Pour in canned tomatoes, coconut milk and vegetable broth (or hot water with dried vegetable broth mix) to the aromatics. Bring everything to a boil, add the lentils, and cook covered until the lentils soften, about 15 minutes.
- Once the lentils are tender, taste the curry and season with salt according to your broth's saltiness. Stir in nut butter, juice from half a lemon, peas, chopped carrots and cauliflower.
- Cook the curry for just 2-3 minutes more until the vegetables soften slightly, taking care not to overcook them. Serve with rice and cilantro.
Nutrition
975Calories
28 gProtein
130 gCarbs
42 gFat
12 gFiber
per serving
