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This lentil curry without coconut milk is an easy vegetarian curry that can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables such as cauliflower, red pepper, or okra! Serve with basmati rice and sprinkle with fresh cilantro if you like.
Ingredients
- 1 tablespoon cooking oil
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon garam masala
- 1 tablespoon mild curry powder
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can cooked green lentils
Directions
Step 1
Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.
Tips
If you want to add meat, I suggest either chicken breast or diced beef. Brown while frying the vegetables before adding the spices.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 273 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat1g | 6% |
| Sodium28mg | 1% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber16g | 56% |
| Total Sugars8g | |
| Protein15g | |
| Vitamin C52mg | 260% |
| Calcium122mg | 9% |
| Iron8mg | 46% |
| Potassium1004mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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