Indian Lentil Curry
User Reviews
4.5
66 reviews
Excellent
Indian Lentil Curry
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Feast your taste buds on this Indian Lentil Curry with tender pieces of pork! This one-pot wonder combines aromatic spices with hearty lentils and succulent pork for a soul-warming dish that's just perfect on a chilly day. It's simple, nutritious, and brimming with bold flavors that will transport you straight to the heart of India. Pair it with some fluffy rice, and you have a satisfying meal that's sure to impress.
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Ingredients
- ¼ cup olive oil
- 1 pound pork tenderloin cut in small 1 inch pieces
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon chili powder
- 1 teaspoon garam masala
- ½ teaspoon cumin
- 1 medium onion chopped
- 6 cloves garlic minced
- 1 medium carrot chopped
- 1 medium Jalapeno pepper chopped
- 1½ cup red lentils
- 2½ cups vegetable broth low sodium or no sodium added
- parsley for garnish
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Instructions
- In a dutch oven, heat 2 tablespoons of olive oil. Season pork pieces, with salt, pepper and chili powder. Add seasoned pork to the pot and sear the meat until it's brown. Remove meat from dutch oven and set aside.
- Add remaining 2 tablespoons of olive oil to dutch oven and heat. Add garam masala and cumin and stir. Add the onion, garlic, carrot and jalapeno pepper, stir well and cook until browned, about 2 to 3 minutes.
- Add the lentils, meat and vegetable broth to dutch oven and stir. Taste and season with more salt and pepper if needed. Cover and cook until lentils are tender, about 30 minutes.
- Garnish with parsley and serve over rice or plain.
Equipments used:
Notes
- Adjust the Heat: The level of spiciness in this curry can be easily adjusted to suit your personal preference. If you prefer a milder curry, you can remove the seeds from the jalapeno pepper or even omit it entirely. Conversely, if you enjoy a hotter curry, feel free to add more chili powder or use a hotter variety of pepper.
- Use Fresh Spices: The flavor of spices can diminish over time, so for the best flavor, make sure you're using fresh spices. This is especially important for spices like garam masala which is a central flavor in this dish.
- Don't Rush the Searing: Searing the pork properly is important for building a rich, deep flavor in the curry. Don't rush this step, and make sure the pork is browned well before removing it from the dutch oven.
- Prep Ahead: You can cut your vegetables and meat in advance to save time. They can be stored in the refrigerator in airtight containers.
- Try it With Yogurt: For a creamy twist and to balance the heat, serve the curry with a spoonful of plain yogurt on top. It's a match made in heaven!
- Cook it Slowly: Don't rush the cooking process. Allow the lentils to simmer gently so they can fully absorb the flavors of the spices. This will also help them break down and give your curry a wonderfully creamy texture.
Nutrition Information
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Serving
1serving
Calories
356kcal
(18%)
Carbohydrates
33g
(11%)
Protein
28g
(56%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
49mg
(16%)
Sodium
639mg
(27%)
Potassium
813mg
(23%)
Fiber
15g
(60%)
Sugar
3g
(6%)
Vitamin A
2004IU
(40%)
Vitamin C
8mg
(9%)
Calcium
46mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 49mg | 16% |
| Sodium | 639mg | 27% |
| Potassium | 813mg | 17% |
| Fiber | 15g | 60% |
| Sugar | 3g | 6% |
| Vitamin A | 2004IU | 40% |
| Vitamin C | 8mg | 9% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
66 reviews
Excellent
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