4 Serves
45 Mins
Heat the cooking oil in a large saucepan over medium-high heat. Add the chopped onion and a pinch of salt, sautéing until the onion is softened and lightly browned.
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Vitamin K
54 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
411 µg / 400 µgCalcium
156 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
335 mg / 420 mgPhosphorus
738 mg / 1,250 mgPotassium
1447 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
19 g / 28 gSugar
11 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
167 gAlcohol
0 g
Stir in the minced garlic, grated ginger, and garam masala. Cook for about one minute until the spices become fragrant.
Add the lentils, coconut milk, and water to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, until the lentils are tender and have reached a thick, paste-like consistency.
Stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning as needed.
Serve the curry warm, optionally over cooked rice, and garnish with fresh diced tomatoes.
2
g14
g32
g
Uzbek
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