Recipe

Lentil Coconut Curry

main mealcurryindian

Time2 hr
Yield4 portions
Energy369 kcal
Components0
Contents

Ingredients

  • 10gbutter
  • 2tspmustard seeds, white
  • 1.5tspspice, cumin, seed
  • 1.5tspspice, coriander, seed
  • 1wholeonion≈ 150 g onion
  • 0.5tspsalt
  • 3clovegarlic
  • 30gginger root
  • 2single, 20gchilli, red
  • 0.5tspspice, turmeric
  • 2tspspice, garam masala
  • 800gchopped tomatoes
  • 115glentils, vertes
  • 115glentils, red
  • 300mlwater≈ 300 g water
  • 400stock, chicken, low salt (ml (prepared/500ml))≈ 0.8 cube stock, chicken, low salt
  • 200mlcoconut milk
  • 0.5tspmonosodium glutamate
  • 10mllime juice≈ 10 g lime juice

Instructions

Process

  1. Prep:
    1. Dice the onion
    2. Mince the garlic
    3. Grate the ginger
    4. Chop the chillies
    5. Lightly crush the coriander seeds
  2. Melt the butter over medium
  3. Add the mustard seeds, then when they’re popping add the cumin & coriander. Sizzle for 30 seconds until fragrant.
  4. Add the onion and salt, cook 6-8 minutes until soft and lightly golden
  5. Add the garlic, ginger, and chilli; cook 1-2 minutes.
  6. Add the spices, stir 20 seconds
  7. Add the chopped tomatoes; simmer 8-10 minutes until thick and no longer sharp
  8. Add the lentils, water, stock; simmer, cover, cook 20-25 minutes until the red lentils are broken down and the vertes tender.
  9. Stir in the coconut milk, simmer 5-10 minutes until integrated and thickened; don’t boil hard
  10. Add the msg and lime juice
  11. Remove from heat, rest 10 minutes.

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories3691475
Protein19.075.9
Carbohydrates34.6138.5
Total Sugars11.244.7
Free Sugars2.08.1
Fat13.052.2
Saturated Fat7.730.8
Fibre12.650.5
Alcohol0.00.0
Salt1.35.1
Iron1040.2
Calcium112447
Vitamin B120.00750.03
Omega 300
Magnesium98.5394
Potassium10104030
Caffeine00
Cost£0.98£3.91