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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Gently melt the butter in a heavy saucepan. | 2. Gently fry the onions and garlic until transparent. | 3. Add the other vegetables and gently fry for about 5 minutes. | 4. Add the curry powder and fry for a further 5 minutes. | 5. Add the lentils, tomatoe puree and the vegetable stock and cook for approximately 20 minutes until all the ingredients are cooked. | 6. Just before serving add the fresh coriander leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	8	ounces	diced	92.9863	21.7271	2.1092	0.5443
celery	8	ounces	diced	36.2874	6.7358	1.5649	0.3856
potato	8	ounces	diced	174.6329	39.6666	4.6493	0.2041
onion	1		sliced	60.0	14.01	1.65	0.15
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
butter	3	ounces		484.785	22.2746	15.1474	40.824
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
vegetable stock	2	pints		-	-	-	-
red lentil	8	ounces		811.9295	143.1082	54.2269	4.9215
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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