Lentil Turmeric Curry
Quick dinner, great for meal prep. This lentil turmeric curry is something that you can easily make, anytime. Great with any type of rice, quinoa, flatbreads or anything that can soak up the sauce. Do try!
Servings: 4 people
Ingredients
Lentil
- 1 ⅓ cup peeled split dried lentil (250 g), washed and drained
- 2 teaspoon turmeric powder
- 1 teaspoon salt
- 3 cup water (750 ml)
Spices
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 1 inch ginger , minced
- 4 garlic cloves , minced
- ½ red onion , thinly sliced
- 1 green chilli , sliced
- 1 tomato , peeled and cut into cubes
- 1 teaspoon cayenne pepper powder
- 1 teaspoon turmeric powder
The rest
- 1 cup water (250 ml)
- ½ lemon , the juice
- 2 teaspoon brown sugar
Instructions
Lentils
- Add all lentils ingredients into a pot and give it a quick mix. Bring to a gentle simmer and cook for 15-20 minutes or until the lentils are tender and a bit mushy. Set aside.
Tempering The Spices
- Heat a casserole pan (or anything big enough to fit the lentils later) with some oil. Add all spices ingredients except for turmeric and cayenne pepper powder. Cook for a few minutes until the onion is golden brown.
- Now add in turmeric and cayenne pepper powders, give it a mix and cook for 1 minute.
Bring It All Together
- Finally add in our cooked lentils, together with the rest of the ingredients. Give it a good mix, adjust the seasonings and serve.
Notes
Lentils tends to soak liquid. If you're leaving it to eat later, you might find the curry has thickened a bit. Simply add some hot water, give it a quick mix and it's ready to be eaten.
Nutrition
Calories: 282.1kcal | Carbohydrates: 49.8g | Protein: 18.6g | Fat: 1.5g | Saturated Fat: 0.2g | Sodium: 649mg | Potassium: 831.9mg | Fiber: 22.8g | Sugar: 5.4g | Calcium: 78.6mg | Iron: 6.4mg
