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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large pan over medium high heat. | 2. Sauté the onions, garlic and ginger until onions are tender, but not browned. | 3. Add the curry powder and stir through. | 4. Add the lentils, sweet potato and courgette, stir and just barely cover with water (you can use vegetable or chicken stock if you prefer). | 5. Reduce heat and simmer covered for about 20 minutes until the potatoes are tender and the lentils are tender. If there's quite a bit of liquid you can add more lentils. Add salt to taste. | 6. Add coconut milk and simmer for a few minutes. | 7. Serve over rice, with naan or just enjoy on its own. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	20	g		175.2	0.0	0.055999999999999994	19.896
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	75		minced	120.0	26.655	2.73	1.125
white onion	150	g	diced	60.0	14.01	1.65	0.15
red chilies	2		seeded chopped	-	-	-	-
curry powder	1/4	cup		78.0	13.3992	3.4296	3.3624
salt	1	teaspoon		-	-	-	-
red lentil	350		rinsed	240576.0	42403.2	16067.52	1458.24
potato	700		peeled diced sweet	-	-	-	-
courgette	200		chopped	-	-	-	-
coconut cream	1	cup		792.0	15.96	8.712	83.23200000000001

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