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Pea and Red Lentil Curry

Vegetarian Times Issue: April 1, 2005   p.45

This curry pulls in the flavors and textures of a South Indian meal. For a richer version, use regular coconut milk, and serve over basmati rice. Ripe tropical fruit such as mangos or papayas provide a fitting conclusion.

Directions

1. Heat oil in large skillet over medium heat, and sauté garlic and ginger about 30 seconds, or until fragrant. Sprinkle with curry powder and turmeric. Add coconut milk and lentils. Reduce heat to medium-low, and cook 15 minutes more, or until lentils are softened.

2. Stir in peas, mango slivers, raisins and coconut, and cook 3 minutes more. Remove from heat, stir in chutney and serve.

Member Rating: 111

ingredient list

Serves 4

  • 2 Tbs. vegetable oil
  • 1 Tbs. minced garlic
  • 1 Tbs. minced fresh ginger
  • 2 tsp. curry powder, or to taste
  • 1 tsp. ground turmeric
  • 2 cups lite coconut milk
  • 1 cup dried, split red lentils
  • 2 cups frozen green peas
  • 5 pieces dried mango, slivered
  • 1/4 cup raisins
  • 3 Tbs. shredded coconut
  • 3 Tbs. mango chutney

Nutritional Information

Per SERVING:

Calories 520
Protein 19g
Total Fat 20g
Saturated Fat 8g
Carbs 71g
Sodium 200mg
Fiber 10g
Sugar 23g
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Comments

By Joe on Nov 17, 2009:
The calories and fat are too high for me. I love curries and am tempted to try to redo this a bit to lower those bad boys.
(subscriber)
By Evie on Dec 07, 2009:
Sounds delicious! My hubby and I make Thai red curry with "full strength" coconut milk.
We haven't been able to master Indian curry yet so maybe this will point us in the right direction.
Can't wait to try it!

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