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Lentil Curry Recipe
|Dried red lentils||225 Gram|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Ginger root piece||50 Gram, peeled and chopped|
|Ground coriander||2 Tablespoon|
|Garam masala||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Tomatoes||400 Gram, chopped with juice|
|Tomato puree||75 Gram|
|Coriander sprig||2 (For Garnish)|
Serving size: Complete recipe
Calories 1986 Calories from Fat 791
% Daily Value*
Total Fat 90 g139%
Saturated Fat 52.2 g261.1%
Trans Fat 0 g
Cholesterol 215 mg
Sodium 282.4 mg11.8%
Total Carbohydrates 238 g79.3%
Dietary Fiber 68.7 g274.8%
Sugars 43.2 g
Protein 75 g149.1%
Vitamin A 161.5% Vitamin C 165.2%
Calcium 57.3% Iron 104.8%
*Based on a 2000 Calorie diet
Heat the butter in a pan over a medium heat, add the onion and fry until golden.
Add the garlic and ginger and fry for a few seconds.
Add the spices and fry for 2 minutes, stirring continuously.
Stir in the tomatoes and tomato puree and fry for a further 2 minutes.
Add the sugar, water and salt to taste and stir well.
Partly cover, and cook the sauce over a gentle heat for about 15 minutes, or until the sauce becomes thick and most of the liquid has evaporated.
Stir the sauce into the lentils and cook for a further 5-10 minutes.
Garnish with fresh coriander and serve.