Indian · antipasti

Red Lentil Curry (Vegan, Gluten Free)

Name: Red Lentil Curry (Vegan, Gluten Free)
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 tablespoon brown sugar; 1 teaspoon chili powder; 1 teaspoon cinnamon; 1 tablespoon curry powder; 1 teaspoon fennel; 2 clove Garlic, finely minced; 1 teaspoon ginger root, minced; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon mustard seed; 1 cup red split lentils (Masoor Dal); 1 tablespoon salt; 1/4 cup tomato puree; 2 large red tomatoes, chopped; 1 tablespoon vegetable oil; 1 large yellow onion, diced

“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. Users who liked this recipe also liked Red Lentil (Dhal) Curry, Vegan Friendly, Gluten Free, Red Lentil (Dhal) Curry, Vegan Friendly, Gluten Free, and Red Lentil (Dhal) Curry, Vegan Friendly, Gluten Free.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Brown sugar1 tbsp
Chili powder1 tsp
Cinnamon1 tsp
Curry powder1 tbsp
Fennel1 tsp
Garlicfinely minced2 cloves
Ginger rootminced1 tsp
Ground cumin1 tsp
Ground turmeric1 tsp
Mustard seed1 tsp
LentilsMasoor Dal1 cup
Salt1 tbsp
Tomato puree¼ cup
Tomatoeslarge, chopped2 large
Vegetable oil1 tbsp
Onionlarge, diced1 large

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Wash 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.
2
Mix 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).
3
Mix the curry base into the lentils and serve immediately.