Indian · Dinner
Sour Lentil Vegetable Curry
A tangy, spiced lentil and vegetable curry from an everyday Indian kitchen, simmered with tomato, tamarind, turmeric and cumin until the lentils break down into a thick base. Carrots and spinach add body, while a mustard seed and curry leaf tempering finishes the pot with sharp, warm aroma. Served with rice.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
428Calories
19.2gProtein
8.9gFat
71.8gCarbs
11.2gSugar
13.1gFiber
728mgSodium
12mgChol
3.4gSat Fat
1120mgPotassium
148mgCalcium
6.8mgIron
0mcgVitamin B12
25mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
spice-route
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse the red lentils in a fine sieve under cold running water until clear; dice the carrot, chop the tomato and spinach, and mince the garlic and ginger.
2
Simmer
Combine the lentils, tomato, carrot, turmeric and water in a saucepan; bring to a boil over medium-high heat, then reduce to low and simmer uncovered 20 minutes until the lentils break down into a soft, thick mass.
3
Finish
Stir in the tamarind paste, cumin, chili powder and salt; simmer over low heat 5 minutes until the mixture thickens slightly and turns glossy.
4
Wilt
Fold in the spinach and cook over low heat 2 minutes until the leaves wilt and turn deep green.
5
Bloom
Warm the ghee in a small pan over medium heat; add mustard seeds and curry leaves, frying 30 seconds until the seeds pop and leaves turn crisp.
6
Pour
Add the minced garlic and ginger to the pan and cook 30 seconds until the raw smell fades and garlic turns light gold, then pour the sizzling tempering over the lentils and stir.
7
Plate
Spoon the curry into a bowl beside the cooked rice and scatter the cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.8 oz190g red lentils
- 2 tsp2 tsp tamarind paste
- 2/3 cup160g tomato
- 1/2 cup60g carrot
- 1 cup30g baby spinach
- 1/2 tsp1/2 tsp turmeric ground
- 1 tsp1 tsp cumin ground
- 1/2 tsp1/2 tsp chili powder
- 1 tsp1 tsp mustard seed
- 1212 curry leaves
- 2 tsp2 tsp ghee
- 22 small clove garlic
- 1/2 tsp1/2 tsp ginger-fresh
- 2 cup480ml water
- 1/2 tsp1/2 tsp salt
- 3 oz86g cilantro
- 5.2 oz150g cooked basmati rice, to serve
