Charishmas More Of A Veggie Yellow Lentil Curry Recipes

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VEGETABLE LENTIL CURRY



Vegetable Lentil Curry image

Make and share this Vegetable Lentil Curry recipe from Food.com.

Provided by ontariomamaof7

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 onion, finely chopped
2 tablespoons curry powder
2 sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, stemmed and separated into florets
1 cup brown lentils, rinsed
2 (14 1/2 ounce) cans diced tomatoes with juice

Steps:

  • Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or pan spray.
  • Add onion, and cook 5 minutes, or until softened, stirring often.
  • Stir in curry powder and cook 1 minute, stirring constantly.
  • Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
  • Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.
  • (Add additional water as needed.).

Nutrition Facts : Calories 336.5, Fat 1.5, SaturatedFat 0.3, Sodium 530.3, Carbohydrate 67.1, Fiber 24.5, Sugar 16.1, Protein 18.5

VEGETARIAN YELLOW CURRY



Vegetarian Yellow Curry image

This is the best curry dish I have ever had. A Japanese roommate and I made it up in college on a dark winter night to avoid writing final papers out of the leftovers we dug up in the kitchen. The curry paste is easy to find in little cans at import stores, and you can add as little or as much spice as you want to the dish. It is both one pot and vegetarian. Serve over a big scoop of rice and garnish with peanuts, cilantro, and raisins.

Provided by Karin Landers

Time 1h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons curry paste, or more to taste
1 dried red chile pepper
1 medium onion, chopped
1 (12 ounce) package firm tofu, drained and cubed
2 small potatoes, cubed
2 medium carrots, chopped
2 stalks celery, chopped
salt and ground black pepper to taste
2 (14 ounce) cans coconut milk
1 cup milk, or more to taste
2 medium zucchini, chopped
1 (16 ounce) bag fresh spinach

Steps:

  • Heat a large pot over medium-high heat. Add olive oil and garlic; cook until garlic is gently browned, about 1 minute. Add curry paste and whole chile pepper; pan-fry until fragrant, 1 to 2 minutes. Add onion; cook until softened but not yet translucent, 3 to 5 minutes.
  • Add tofu; pan-fry until all sides are browned, 3 to 5 minutes. Add potatoes, carrots, and celery. Season mixture with salt and pepper. Saute until carrots and celery begin to soften, about 3 minutes.
  • Add coconut milk and regular milk to cover vegetables. Add zucchini and cover. Reduce heat to medium-low and simmer until all vegetables are soft and potatoes are cooked, about 20 minutes. Add spinach and stir until wilted, 1 to 2 minutes.
  • Remove chile pepper before serving.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 26.6 g, Cholesterol 3.3 mg, Fat 36.4 g, Fiber 6.4 g, Protein 13.2 g, SaturatedFat 26.3 g, Sodium 229.1 mg, Sugar 6.3 g

SPICY INDIAN YELLOW LENTIL CURRY



Spicy Indian Yellow Lentil Curry image

This is Gayatri Venkatesh's recipe from the Thursday magazine. Its really tasty. You can tone down the spiciness by reducing the number of green chillies if you please. Enjoy!

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

1 cup toovar dal, washed thoroughly,drained and refreshed with clean water to soak dal (yellow lentils)
2 medium tomatoes, washed,peeled and chopped
1 pinch turmeric powder
1 1/2 tablespoons tamarind pulp
7 green chilies, washed and slit
100 g small sambar onions, peeled and washed
salt
1 tablespoon oil
1 teaspoon black mustard seeds
1 teaspoon cumin seed
1 teaspoon coriander seed
1 pinch asafoetida powder
3 -5 sprigs of fresh curry leaves, washed and torn
2 tablespoons chopped fresh coriander leaves, washed,to garnish

Steps:

  • In a pressure cooker, put the lentils, tomatoes and 4 cups of water with a pinch of turmeric powder.
  • Pressure cook until the lentils are tender.
  • Heat 1 tablespoons of oil in a pot.
  • Once its hot, add mustard and cumin seeds.
  • Allow to splutter.
  • Once they stop spluttering, add corriander seeds, asafoetida powder, curry leaves and green chillies.
  • Stir-fry for 5 minutes.
  • Add onions and stir-fry till they become golden brown in colour.
  • Remove from heat.
  • Open the pressure cooker.
  • Add this mixture to the cooked dal.
  • Stir well.
  • Add tamarind pulp and salt to taste.
  • Mix well and bring to a boil.
  • Remove from heat.
  • Garnish with corriander leaves and serve hot over rice alongwith some plain yogurt on the side,or, with dosas and chutney.
  • Enjoy!

Nutrition Facts : Calories 173, Fat 8.3, SaturatedFat 1, Sodium 21.3, Carbohydrate 24.7, Fiber 4.9, Sugar 14.5, Protein 5.1

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