Red Lentil Curry

Name: Red Lentil Curry
Prep time: 10 h
Cook time: 20 min
Total time: 10 h 20 min
Cuisine: Asian, Indian
Ingredients: 2/3 tsp cardamom, or 4 pods; 1 tsp coriander, or seeds; 1 tsp cumin, or seeds; 2 tbsp olive oil; 1 onion; 2 cloves garlic, substitute 1:1 tsp jarred; 2 long green chili peppers; 1 tsp paprika, sweet or regular, not smoked; 1/2 tsp turmeric; 2 tsp garam masala, substitute curry powder for more heat; 1/2 salt; 2 tomatoes, substitute 14.5oz canned peeled tomatoes; 1 cup red lentils, for more protein double and add another 1/2 cup water; 400ml coconut milk; 1 cup water; Garnish cilantro; 2 lb chicken breast, diced into 1/2-inch cubes; 1 cup steamed rice, basmati or jasmine

6 steps

Prep:10hCook:20min

An adjustment to traditional Indian red curry to add more fiber and protein. Chicken is optional, the base dish is vegan. Garam Masala recommended in notes

Updated at: Thu, 17 Aug 2023 11:30:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories980.8 kcal (49%)

Total Fat47.7 g (68%)

Carbs87.1 g (34%)

Sugars8 g (9%)

Protein54.1 g (108%)

Sodium231.7 mg (12%)

Fiber10.5 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅔ tspcardamom

1 tspcoriander

1 tspcumin

2 Tbspolive oil

substitute 1:1 tsp jarred

2green chili peppers

long

1 tsppaprika

sweet or regular, not smoked

½ tspturmeric

2 tspgaram masala

substitute curry powder for more heat

0.5salt

2tomatoes

substitute 14.5oz canned peeled tomatoes

1 cupred lentils

for more protein double and add another 1/2 cup water

400mlcoconut milk

1 cupwater

cilantro

Garnish

Serve with

2 lbchicken breast

diced into 1/2-inch cubes

1 cuprice

steamed, basmati or jasmine

Instructions

Step 1

PREP: Finely chop the onion, long green chili peppers, and garlic. Dice the tomatoes. Rinse and drain the red lentils and set aside.

onion1

tomatoes2

green chili peppers2

cloves garlic2

red lentils1 cup

Step 2

Heat up a sauté pan to medium heat. Toast the cumin, coriander, and cardamom for about 1min. if using seeds/pods, toast for 3mins then crush in pestle & mortar.

cardamom⅔ tsp

cumin1 tsp

coriander1 tsp

Step 3

Heat the sauté pan back to medium heat. Add the olive oil followed by the diced onions. Sauté for 2-3min. Add the garlic and diced chili peppers. Sauté for 2min

olive oil2 Tbsp

onion1

green chili peppers2

cloves garlic2

Step 4

Add back the toasted spices, as well as the turmeric, garam masala, salt, and paprika. Sauté for about 1min. Add the tomatoes and sauté for 3-4min.

turmeric½ tsp

garam masala2 tsp

salt0.5

paprika1 tsp

tomatoes2

Step 5

Add the red lentils, coconut milk, and half the water(1 cup). Bring pan to simmer over medium heat, then turn the heat to low and stir. Cover and cook for about 8-10min while stirring every few minutes to prevent burning on the bottom OPTIONAL: Add diced chicken, breast or thighs

red lentils1 cup

coconut milk400ml

water1 cup

Step 6

Stir once more before serving curry alongside rice. OPTIONAL: Garnish with cilantro, or leave heated on very low heat up to 4 hours to pull more flavor out of the tomatoes

cilantro