How To Make Seed and Lentil Curry Recipe
A hearty vegetarian curry with lentils and a variety of seeds, simmered in a flavorful tomato sauce.
Serves:
Ingredients
- 1 cup of lentils, rinsed and drained
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp of grated ginger
- 1 can of diced tomatoes
- 2 cups of vegetable broth
- 1/2 tsp of turmeric
- 1 tsp of cumin
- 1 tsp of coriander
- 1/2 tsp of chili powder
- 1/4 cup of mixed seeds (sunflower, pumpkin, sesame, etc.)
- 1/4 cup of chopped fresh cilantro
- Salt and pepper to taste
- 2 tbsp of vegetable oil
Instructions
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In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onions and sauté until translucent.
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Add the garlic and ginger and stir for 1 minute.
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Add the diced tomatoes, lentils, vegetable broth, turmeric, cumin, coriander, and chili powder. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes, or until the lentils are tender.
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In a small skillet or pan, lightly toast the mixed seeds over medium heat until fragrant and lightly browned.
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Add the toasted seeds to the lentil curry and stir to combine.
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Season with salt and pepper to taste, then sprinkle with fresh cilantro before serving.
Nutrition
- Calories : 287kcal
- Total Fat : 11g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 799mg
- Total Carbohydrates : 37g
- Dietary Fiber : 16g
- Sugar : 6g
- Protein : 15g
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