Easy One Pot Red Lentil Curry With No Tomatoes | FULL Recipe |

masoor dal

🥗Healthier: split yellow lentils

💰Cheaper: pulses

Split yellow lentils are often more affordable and still provide protein.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while vegetable oil is usually cheaper.

Cut two medium carrots into tiny half-moon pieces.

Put on onion cutting goggles to avoid tears while cutting the onion.

Loosely chop the spinach and set aside.

Rinse the red split lentils thoroughly under cold water.

Heat a medium saucepan over medium heat and add a little olive oil.

Add the chopped carrots and onion to the saucepan and cook for about 3 minutes until the onions are slightly translucent.

Add minced ginger and garlic to the saucepan and cook for another minute, stirring to prevent sticking.

Have the vegetable broth ready before adding the dried spices to prevent burning.

Add 1 tablespoon hot chili powder, 1 tablespoon curry powder, 1.5 teaspoons ground cumin, and 1 teaspoon turmeric powder to the saucepan, stirring constantly for a few seconds to release the aromatics.

Add the vegetable broth to the saucepan and then add the rinsed lentils, stirring well to combine.

Bring the mixture to a boil, then reduce the heat to a simmer for 12 minutes.

After 12 minutes, add the sweetener (maple syrup) and the chopped spinach to the saucepan, stirring to combine.

Add the coconut milk to the saucepan, reserving 1-2 tablespoons of the fatty part for garnish if desired.

Cook for an additional 3-5 minutes, adding salt and pepper to taste.

Garnish with fresh cilantro if desired and serve with naan bread or basmati rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary