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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large frying pan and fry the onion until soft and pale golden. Add the garlic and ginger and cook for 2 minutes, stirring frequently. Add the curry powder and cook for another 2 minutes, stirring all the time. | 2. Add all the vegetables to the pan and stir well so everything is completely coated in the spice mixture. Add the chopped tomatoes, lentils, vegetable stock and coconut milk and stir together gently. | 3. Bring to the boil, then reduce the heat, cover and leave to simmer gently for about 20 to 25 minutes, until the vegetables are tender. If you are adding the fresh cilantro leaves, stir them into the curry just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		crushed	-	-	-	-
gingerroot	1	inch	peeled chopped	-	-	-	-
curry powder	1 1/2	tablespoons		30.7125	5.2759	1.3504	1.3239
vegetable	2	lb	peeled trimmed chopped	743.8924	168.7366	29.9371	1.8144
tomato	14	ounces	chopped	71.4407	15.4391	3.4927	0.7938
red lentil	3 1/2	ounces	split	355.2191	62.6099	23.7243	2.1531
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
coconut milk	1 2/3	2/3		920.0	22.16	9.16	95.36
cilantro leaf			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.