Red Lentil Curry (Vegan, Gluten Free)
Forget going out to eat or ordering takeout every time you crave Indian food. Try making Red Lentil Curry (Vegan, Gluten Free) at home. This recipe serves 8. This hor d'oeuvre has 128 calories, 7g of protein, and 2g of fat per serving. For 43 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. A mixture of fennel, mustard seed, cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid.
Ingredients
brown sugar
1 tablespoon
chili powder
1 teaspoon
cinnamon
1 teaspoon
curry powder
1 tablespoon
fennel
1 teaspoon
garlic
2 clove
ginger root
1 teaspoon
ground cumin
1 teaspoon
ground turmeric
1 teaspoon
mustard seed
1 teaspoon
lentils
1 cup
salt
1 tablespoon
tomato puree
0.25 cup
tomatoes
2 large
vegetable oil
1 tablespoon
onion
1 large
Cooking in Steps
-
1Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a medium sized pot with water to cover and simmer until lentils tender. This should take 10-15 minutes.While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.While the onions are cooking, combine the mustard seed, cinnamon, fennel, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl.
vegetable oil
chili powder
curry powder
mustard seeds
cinnamon
turmeric
lentils
fennel
garlic
ginger
onion
cumin
sugar
water
salt
mixing bowl
sauce pan
frying pan
pot -
2Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.Stir in the tomatoes and tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy).
tomato puree
tomato
lentils
onion
water
-
3Mix the curry base into the lentils and serve immediately.
lentils
