Green-Lentil Curry

Name: Green-Lentil Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 3 Tbsps canola oil; 1 medium carrot, thinly sliced; 1 teaspoons cayenne pepper; 237 milliliters finely chopped cilantro; 0 teaspoons cumin seeds; 296 milliliters dried green lentils; 1 garlic clove, mashed to a paste; 1 teaspoon finely grated ginger; 113 grams green beans, cut into 3/4-inch lengths; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 0 teaspoons ground turmeric; 113 grams kale, stemmed and leaves finely chopped; 4 servings Salt; 1 small shallot, minced; 1 Tbsp tomato paste mixed with 1 tablespoon of water

Green-Lentil Curry might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free and vegan recipe has 334 calories, 17g of protein, and 12g of fat per serving. It is a very reasonably priced recipe for fans of Indian food. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up canolan oil, kale, cumin seeds, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering.

Ingredients you will need

Ground Cumin

Coriander

Garlic

Ginger

Water

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling.

Ingredients you will need

Cumin Seeds

Add the shallot and cook, stirring, until lightly browned, about 1 minute.

Ingredients you will need

Shallot

Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.

Ingredients you will need

Tomato Paste

Spice Paste

In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.

Ingredients you will need

Turmeric

Lentils

Water

Equipment you will use

Sauce Pan

Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

Ingredients you will need

Green Beans

Spice Paste

Vegetable

Cilantro

Ground Cayenne Pepper

Lentils

Carrot

Kale

Salt

Equipment

Frying Pan

Bowl

Sauce Pan

Ingredients

Servings:

3Tbsps

canola oil 1medium

carrot, thinly sliced 1teaspoons

cayenne pepper 237milliliters

finely chopped cilantro 0teaspoons

cumin seeds 296milliliters

dried green lentils 1

garlic clove, mashed to a paste 1teaspoon

finely grated ginger 113grams

green beans, cut into 3/4-inch lengths 2teaspoons

ground coriander 1teaspoon

ground cumin 0teaspoons

ground turmeric 113grams

kale, stemmed and leaves finely chopped 4servings

Salt 1small

shallot, minced 1Tbsp

tomato paste mixed with 1 tablespoon of water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Laurenz V Singing Gruner Veltliner. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.