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Easy Lentil Curry (Dal Curry)
This is the easiest Lentil Curry that you will ever make! A perfectly spiced creamy curry that feels far more indulgent than it actually is.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 346 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 200 g dried red lentils
- 1 tablespoon olive oil
- 5 shallots diced
- 2 garlic clove crushed
- 1 aubergine (eggplant) diced
- 4 tablespoon Madras curry paste (heaped)
- 400 g chopped tomatoes canned
- 400 ml light coconut milk
- 2 tablespoon mango chutney (heaped)
- 100 ml vegetable stock
- fresh coriander (cilantro) to serve
Instructions
- Cook 200 g Dried red lentils according to the packet instructions and then drain.
- In a large pan, heat 1 tablespoon Olive oil and then add 5 Shallots, 2 Garlic clove and 1 Aubergine (eggplant) and gently cook for 4 minutes.
- Add 4 tablespoon Madras curry paste and mix well
- Put the lentils into the pan with 400 g Chopped tomatoes, 400 ml Light coconut milk, 2 tablespoon Mango chutney and 100 ml Vegetable stock, stir well, and simmer for 10-12 minutes, until the curry has thickened a little. You may need to add a little extra stock if it starts getting too thick.
- Serve with rice and Fresh coriander (cilantro).
Cup of Yum
Notes
- Feel free to change the vegetables that you use, just make sure that they are all chopped to a similar size to ensure even cooking times.
- Add a green veggie boost to this curry by stirring in some spinach a couple of minutes before the end.
- You can save yourself even more time by using canned lentils - this would make this curry ready in just 15 minutes.
- If you like your curry really spicy, then either use a really spicy curry paste, or add a sprinkle of red chilli flakes just before serving.
- Save yourself some time and use a jar of curry paste. But you could make your own too.
- You can keep this in the freezer for up to 3 months, or in the fridge for 2 days.
- We used half fat coconut milk to save some calories, however it isn't as creamy as if you used full fat.
- If you forget to shake your can of coconut milk well before opening it, like I so often do, and it has separated, then just pour is all in to a large bowl and whisk it all together.
- If the curry starts getting a bit too thick, add a little more stock. Equally, if you find it has too much liquid, then allow it to cook off for a little longer.
Nutrition Information
Serving
1portion
Calories
346kcal
(17%)
Carbohydrates
58g
(19%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Sodium
339mg
(14%)
Potassium
1032mg
(29%)
Fiber
21g
(84%)
Sugar
16g
(32%)
Vitamin A
2579IU
(52%)
Vitamin C
19mg
(21%)
Calcium
105mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 346
% Daily Value*
| Serving | 1portion | |
| Calories | 346kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Sodium | 339mg | 14% |
| Potassium | 1032mg | 22% |
| Fiber | 21g | 84% |
| Sugar | 16g | 32% |
| Vitamin A | 2579IU | 52% |
| Vitamin C | 19mg | 21% |
| Calcium | 105mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.