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Red Lentil Curry (Indian-Inspired Dal)
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Red Lentil Curry (Indian-Inspired Dal)

35 minPour 4Nutri-Score B€
par @nico.recipes10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • onion (chopped)Fruits et légumes1 morceau
  • oil (for frying)Épicerie15 ml
  • ginger (grated)Fruits et légumes15 g
  • garlic (grated)Fruits et légumes3 morceaux
  • curry powderÉpices8 g
  • ground cuminÉpices4 g
  • red pepper flakesÉpices2 g
  • turmeric powderÉpices3 g
  • ground corianderÉpices4 g
  • vegetable brothÉpicerie500 ml
  • crushed tomatoesÉpicerie400 g
  • coconut milkÉpicerie400 ml
  • dry red lentils (rinsed)Céréales250 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • garam masalaÉpices4 g
  • lemon (juiced)Fruits et légumes1 morceau

par portion

Nutrition

308kcal

Glucides
33 g
Protéines
10 g
Lipides
16 g

pas à pas

Préparation

  1. Fry the onion

    • Heat some oil in a pot over medium heat.
    • Add the chopped onion and fry for 3 minutes until soft.
    Étape 1

  2. Add ginger and garlic

    • Add the grated ginger and garlic to the pot.
    • Fry for 1 more minute until fragrant.
    Étape 2

  3. Toast the spices

    • Add curry powder, ground cumin, red pepper flakes, turmeric powder and ground coriander.
    • Toast the spices for a short minute.
    Étape 3

  4. Add broth, tomatoes and coconut milk

    • Pour in the vegetable broth, crushed tomatoes and coconut milk.
    • Stir to combine.
    Étape 4

  5. Add the lentils and season

    • Rinse the dry red lentils and add them to the sauce.
    • Season with salt and black pepper.
    Étape 5

  6. Simmer the curry

    • Simmer for about 20 to 30 minutes, or until the lentils are cooked and the curry is creamy.
    • Stir occasionally.
    Étape 6

  7. Finish and serve

    • Stir in the garam masala.
    • Serve with a generous squeeze of lemon.
    Étape 7
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