Indian

Lentil Curry is for Dinner.

Lentil Curry takes 15 minutes to prepare.

Lentil Curry takes 60 minutes to cook.

Lentil Curry makes 8 servings.

The ingredients for Lentil Curry are:

1-2 large russet potatoes chopped
4-8 garlic cloves chopped, sliced,, or ground
1 small onion or half of a huge one, any type of onion you prefer
half a head of cauliflower or any other type of vegetable you prefer, zucchini and squash work well
1 cup of peas, you can leave em out or sub anything you want
2 cups rinsed red lentils (must be red, not brown, not green)
2 cans of crushed tomatoes or 3/4 a big 29 oz can. Or you can chop up tomatoes if you have em.
1 inch chunk of ginger grated or chopped finely, or you can substitute1 tsp ginger powder
1-2 tbsp olive oil, or oil of choice
1 Tbsp mustard seeds (optional)
1 Tbsp curry powder
1.5 Tbsp cumin powder
1 Tbsp coriander powder
1.5 cups of fresh cilantro
salt to taste

Here is how you make Lentil Curry:

Chop up all the vegetables. Heat up oil in a large pan or pot, add the mustard seeds, garlic, ginger, onions, vegetables, potatoes and spices. Let them fry together for a couple of minutes at medium heat. Add a couple pinches of salt. Make sure nothing burns! Add the tomatoes and let it simmer until everything is cooked through. Add the washed lentils (washed means rinsed under water until the water is no longer cloudy) with the tomatoes. If you add the lentils to the curry when they are uncooked you must add about 3 cups of water to your curry. Keep an eye on the curry, if it gets to dry, add more water, the lentils soak up a lot of water. Don't be worried if you have to add a bunch as you go along. They vegetables can soak up a lot as well. Or you can precook the lentils. Wash them and then add about 3 cups of water to a pot and simmer them until they are soft. They will turn to pink mush. Add them to the curry mix. As the curry cooks, you want it to be as wet as a thick stew. If it dries more than that, add water. Keep stirring, make sure nothing is sticking to the bottom and burning. When the vegetables and potatoes are soft, taste the curry. You will probably need to add more salt. After you add salt and you think it still needs something, not savory enough, you have a couple options. You can add about a Tbsp of sugar. If it tastes better but still needs something add a little bit more. If it is not hot enough you can add more curry, pepper flakes, black pepper, or cayenne. If you can't smell the cumin, add another 2 tsp. Lastly add 1.5 cups of chopped fresh cilantro. It is done when the vegetables are cooked through and you have a thick sauce. Usually around 1 hr. You can't really overcook it. This recipe also makes a huge amount of curry. You can very easily half everything. Also, if you have the option, freshly ground spices are the best. I use a coffee grinder. Serve over white, brown, or basmati rice.Serving Size:?8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user 160_GOAL.

The nutritional information for Lentil Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 220.3

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 321.1 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 7.8 g
• Protein: 9.2 g

Lentil Curry is Indian cuisine.

The dietary needs meet for Lentil Curry is Vegan