My attempts at making and liking Indian food continues. Looking for a meatless entry and one that used the lentils I had already, I found this recipe for Red Lentil Curry.
Ok, so my lentils were not red. I had the white ones in the pantry.
I used chicken broth as I had it on hand.
Fry up the scallions.
Cooking the lentils.
It was a decent hearty dish. Like all the other Indian dishes I’ve made, it really doesn’t fit my palate.
Red Lentil Curry
Prep Time: 10m | Cook Time: 30m | Makes: 4
- 3 tablespoons canola oil
- 2 tablespoons chopped fresh ginger
- 2 cloves garlic, chopped
- 8 scallions, sliced, white and green parts separated
- 1 tablespoon curry powder
- 4 medium carrots (about 8 ounces), chopped
- 1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
- 1 cup red lentils
- 4 cups low-sodium vegetable broth
- kosher salt and black pepper
- naan bread and lime wedges, for serving
1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
2. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.
Calories 374 Fat 11g Sat Fat 1g Cholesterol 5mg Sodium 549mg Protein 19g Carbohydrate 50g Sugar 7g Fiber 6g Iron 3mg Calcium 78mg