An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables like cauliflower, red pepper, okra, etc., as desired! Serve with basmati rice and sprinkle with fresh cilantro if you like.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

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Cook's Note:

If you want to add meat, I suggest either chicken breast or diced beef. Brown while frying the vegetables, before adding the spices.

Nutrition Facts

273 calories; protein 15.3g 31% DV; carbohydrates 43.2g 14% DV; fat 6.5g 10% DV; cholesterol 0mg; sodium 28.3mg 1% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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