Side Dish

Carrot and Lentil Curry is for Side Dish.

Carrot and Lentil Curry takes 10 minutes to prepare.

Carrot and Lentil Curry takes 20 minutes to cook.

Carrot and Lentil Curry makes 12 servings.

The ingredients for Carrot and Lentil Curry are:

1.0 medium Carrots, raw
45.0 gram Green Chilly
1.0 cup, sliced Onions, raw
4.0 wedge (1/4 of medium tomato) Red Ripe Tomatoes
1.0 cup Lentils.
1.0 tsp Cumin seed
1.5 gram Dried Chillies
1.5 tsp Amul Pure Ghee 14g/1 tbs=1 serv
1.23 Grams Turmeric, ground
100g coconut milk

Here is how you make Carrot and Lentil Curry:

Rinse and soak the lentils with hot water in a small sized container for 5-10 minutes. After that, boil them till soft on a medium heat. Slit the green chilly right through the middle after removing its stem. (You may remove the seeds, but I normally leave them in) Chop up the carrots and onions. Grab a medium sized pot and heat up your Ghee. Once heated, add in the Cumin seeds, dried Chillies and the onions. Once the onions have caramelised, add in the tomatoes, the carrots and the green chilly and let them wilt down. Next, add the cooked lentils and add 3 cups of water, if you want it thicker add less water. Add in the ground turmeric and close the lid. Let the curry cook for 15 minutes on a medium low flame. 5 minutes before turning off the flame add in the coconut milk.Serving Size: 12Number of Servings: 12.0Recipe submitted by SparkPeople user PERRESHINAS.

The nutritional information for Carrot and Lentil Curry is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 35.4

• Total Fat: 0.8 g
• Cholesterol: 1.3 mg
• Sodium: 5.8 mg
• Total Carbs: 5.7 g
• Dietary Fiber: 1.8 g
• Protein: 1.9 g

Carrot and Lentil Curry is Indian cuisine.

The dietary needs meet for Carrot and Lentil Curry is Vegetarian