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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. unsalted butter (or melted coconut oil)
- 1/2 cup diced yellow onion (finely, ~1 small onion; 1/2 large onion)
- 1 cup carrot (finely diced, ~1 large carrot)
- 1 Tbsp. minced garlic (finely, ~3 cloves)
- 1/2 Tbsp. finely minced ginger (~1 inch piece)
- 2 Tbsp. red curry paste (I use Thai Kitchen which is vegetarian & mild spice)
- 1 Tbsp. yellow curry powder (See Note 1)
- 1/2 tsp. Garam Masala (EACH:, paprika, ground coriander)
- 1 tsp. ground cumin
- 3/4 tsp. turmeric
- salt
- pepper
- 14.5 oz. crushed tomatoes (fire-roasted)
- 1 tsp. white sugar
- 1 cup lentils (green or brown uncooked, See Note 2)
- 14.5 oz. coconut milk (lite or regular)
- 3 cups chicken stock (or broth, Use vegetarian broth or stock to keep this vegetarian/vegan)
- 1/3 cup cilantro (finely diced)
- juice (Optional: zest and, a lemon)
- basmati rice (Optional: serve over cooked, See Note 3)
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NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories700Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat27g135% |
Trans Fat |
Cholesterol30mg10% |
Sodium630mg26% |
Potassium1560mg45% |
Protein25g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate77g26% |
Dietary Fiber22g88% |
Sugars16g |
Vitamin A120% |
Vitamin C70% |
Calcium15% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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