Spicy Red Lentil Curry

Spicy Red Lentil Curry Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 tsp. ground cumin
  • 1 16-oz can organic tomato puree
  • 1 Serving Thai Kitchen Red Curry Paste
  • 1 tsp. chili powder
  • 1 tsp. organic garlic, minced
  • 2 c. organic red lentils
  • 1 Tbsp. organic curry powder
  • 1 tsp. Celtic sea salt
  • 1 tsp. organic ginger root, minced
  • 1 tsp. organic turmeric, ground
  • 1 Tbsp. organic extra virgin avocado oil
  • 1 large organic onion, diced
Instructions
  1. Rinse the lentils in cold water until the water runs clear. Add the lentils to a large pot with filtered or purified water to cover. Bring to a boil and simmer covered until lentils tender (about 15 minutes).
  2. Meanwhile, add oil to a large, safe, non-stick skillet over medium heat. Add the onions and sauté until fragrant, about 5 minutes.
  3. Combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, garlic, and ginger in a mixing bowl. Mix well.
  4. Add the curry mixture to the onions and cook over a medium-high heat, stirring constantly, for 1 to 2 minutes. Stir in the tomato puree and reduce heat to low.
  5. When the lentils are tender, drain.
  6. Mix the curry base into the lentils.
  7. Serve.
 

Nutrient Information Per Batch

1747.56 kcal Calories, 463.48 mg Calcium, 287.92 g Carbohydrate, 0 mg Cholesterol, 21.33 g Total Fat, 131.34 g Fiber, 39.49 mg Iron, 603.94 mg Magnesium 5424.06 mg Potassium, 110.69 g Protein,37.03 mcg Selenium, 3551.3 mg Sodium, 14.71 g Sugars, 20.33 mg Zinc, 2.75g Saturated fat, 0 trans Fat, 11.55 g Monounsaturated fats, 4.83 g Polyunsaturated fats, 4004.88 IU Vitamin A, 3.14 mg Vitamin B6, 0 mcg Vitamin B12, 71.72 mg Vitamin C, 0 IU Vitamin D, 3.94 Vitamin E, 28.25 mcg Vitamin K, 1935.24 mcg Folate,3.8 mg Vitamin B1(Thiamin),15.93 mg Vitamin B3(Niacin),1.13 mg Vitamin B2(Riboflavin), 0.42 mcg Lycopene, 21.21 mcg Lutein and Zeaxanthin, 0.63 g ALA, 0 g EPA, 0 gDHA,1962.35 mg Phosphorous, 6.69 mg Manganese, 41.8 mcg Alpha carotene, 441.27 mcg Beta carotene, 69.8 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Poultry
  • No Soy
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Corn
  • No Yeast
  • No Peanuts
  • No Molds
  • No Grains
  • No Dairy

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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