LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!
Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.
Provided by Nagi
Categories Mains
Number Of Ingredients 16
Steps:
- Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
- Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
- Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
- Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
- Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
- Coriander: Stir through half the coriander, then taste and add more salt if needed.
- Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).
Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 14 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 22 mg, Sodium 782 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving
RED LENTIL CURRY
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
- Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in the tomato puree, remove from heat and stir into the lentils.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g
PAPADUM (LENTIL CRACKERS)
This is a thin Indian crispy cracker or flat bread. It is typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.
Provided by Ambervim
Categories Breads
Time 1h50m
Yield 15-20 Large crackers
Number Of Ingredients 7
Steps:
- In a large bowl mix the flour, black pepper, cumin and salt.
- Add the water and knead the dough by hand until it is smooth.
- Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
- Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
- Place the papadums in the oven preheated to about 200 F for 60-90 minutes.
- Store in an airtight container until ready to serve.
- Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown.
- Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.
Nutrition Facts : Calories 0.9, Sodium 77.9, Carbohydrate 0.2, Fiber 0.1
CURRY LENTIL CRACKERS
Make and share this Curry Lentil Crackers recipe from Food.com.
Provided by Ambervim
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 F.
- In a food processor, process all ingredients.
- Lightly oil a baking sheet.
- Spread mixture, as thin as possible on baking sheet.
- Score mixture with knife to mark desired cracker size before baking.
- Bake for 30 minutes or longer in making thicker crackers). Remove from oven and let cool.
Nutrition Facts : Calories 87.4, Fat 5.8, SaturatedFat 2.3, Sodium 5.5, Carbohydrate 6.7, Fiber 1.9, Sugar 1.6, Protein 3
More about "curry lentil crackers recipes"
CURRY LENTIL CRACKERS - SWEETS AND GREENS
From sweetsandgreens.com.au
Cuisine AustralianTotal Time 30 minsCategory SnackCalories 210 per serving
GLUTEN-FREE RED LENTIL CRACKERS (LENTIL CHIPS) - ALPHAFOODIE
From alphafoodie.com
LENTIL CURRY RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
LENTIL CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICY BAKED LENTIL CRACKERS | MEATLESS MAKEOVERS
From meatlessmakeovers.com
10 BEST LENTIL CRACKERS RECIPES | YUMMLY
From yummly.com
LENTIL CURRY WITH SWEET POTATOES AND CAULIFOWER (HOW TO MAKE …
From carlsbadcravings.com
INDIAN COCONUT LENTIL CURRY (QUICK & EASY VEGAN RECIPE!)
From everydayeasyeats.com
VEGAN HOMEMADE CRACKERS - FROM LENTILS! - WHOLE NEW MOM
From wholenewmom.com
INDIAN LENTIL CRACKERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LENTIL SOUP WITH A CURRY CREMA AND LENTIL CRACKERS RECIPE
From cookeatshare.com
LENTIL CURRY RECIPES | RECIPELAND
From recipeland.com
ONE-POT COCONUT CURRY LENTIL SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
LENTIL SOUP WITH A CURRY CREMA AND LENTIL CRACKERS
From cookingindex.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love