• prep: 10 min
  • cook: 20 min
  • total: 30 min
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  • servings:
  • Ingredients

    • 2-3 tbsp / 30-45 ml oil (I used rice bran)
    • 1 onion, finely diced
    • 2 garlic cloves, finely diced
    • 3 tsp finely grated ginger
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 11/2 tsp garam masala
    • 1/2 tsp turmeric
    • 1/2 tsp ground chilli
    • approx. 3/4 tsp coarse salt, adjust to taste
    • 270 g / 11/2 cups red split lentils, rinsed well
    • 200 g / 7 oz chopped tomatoes (I used half a 400 g / 14 oz can)
    • 2-3 tbsp cashews
    • 240 ml / 1 cup coconut milk
    • fresh coriander, to serve
    • 1 tsp black mustard seeds
    • 10 dried curry leaves
    • 1 red chilli, finely sliced (optional)

    Instructions

    Click Here For Step-By-Step Instructions

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    Taste Profile

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 693 % Daily Value *
    • Total Fat: 27 g 42.1%
    • Saturated Fat: 14 g 69.48%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 464 mg 19.31%
    • Calcium: 872 mg 87.18%
    • Potassium: 3353 mg 95.8%
    • Magnesium: 0 mg 0%
    • Iron: 31 mg 173.58%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 88 g %
    • Dietary Fiber: 25 g 100.36%
    • Sugar: 3 g
    • Protein: 36 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 77.06%
    • Vitamin C 81.44%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables8
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total4 oz-eq