Indian · Dinner
Sour Lentil Vegetable Curry
A tangy North Indian-style lentil and vegetable curry simmered with tamarind, tomato, and turmeric, finished with a cumin-mustard seed tempering in ghee. Red lentils, carrot, and spinach cook down into a thick, spiced stew. Served over steamed rice, this dish is naturally gluten-free.
$3
12 minsPrep
28 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
456Calories
20.2gProtein
11.8gFat
71.8gCarbs
10.8gSugar
13.8gFiber
589mgSodium
21mgChol
6gSat Fat
1085mgPotassium
142mgCalcium
9.1mgIron
0mcgVitamin B12
18mgVitamin C
Goes well with
Pale Ale or IPA
local
Masala Chai
international
vegetarian
gluten-free
egg-free
high-fiber
low-cholesterol
gluten-free
Instructions
1
Prep
Rinse the dry red lentils under cold water in a fine-mesh sieve until water runs clear, then drain well.
2
Combine the lentils, canned tomatoes, carrot, onion, garlic, ginger, turmeric, ground cumin, chili powder, and water in a saucepan; bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered 20 minutes, stirring occasionally, until lentils collapse into a thick stew.
3
Stir the tamarind paste and salt into the saucepan and simmer over low heat 3 minutes until the sauce turns glossy.
4
Add the spinach to the saucepan and fold through over low heat 2 minutes until the leaves wilt and turn deep green.
5
Heat the ghee in a small pan over medium heat; add the cumin seeds, mustard seed, and dried chili, and fry 45 seconds until the mustard seeds stop crackling.
6
Pour the sizzling tempering and ghee over the curry in the saucepan and stir once to distribute the aroma through the stew.
7
Plate
Spoon the curry into a bowl with the cooked basmati rice and scatter the cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g dry red lentils
- 2 tbsp2 tbsp tamarind paste
- 240ml240ml canned tomatoes
- 100g100g carrot
- 60g60g baby spinach
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger
- 1 tsp1 tsp turmeric
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp mustard seed
- 1 tsp1 tsp cumin seeds
- 22 dried chili
- 2 tbsp2 tbsp ghee
- 480ml480ml water
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp cilantro
- 5.2 oz150g cooked basmati rice for serving
