Lentil and Sprout Curry

A nutritious vegetarian curry featuring soaked moong lentils, shredded sprout tops, and Brussels sprouts seasoned with aromatic spices.

Vegetarian Healthy Dairy Free Gluten Free Curry Lentils

Estimated Nutrition

Calories

195.6

kcal / serving

782.4 kcal total

Carbs

29.1g

per serving

116.2 g total

Fat

4.6g

per serving

18.5 g total

Protein

9.5g

per serving

37.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

110

Split Moong Lentils

yellow shelled lentils

Liquids

400

Water

warm

NutsSeeds

tsp

Cumin Seeds

whole

clove

Garlic

crushed

0.5

tsp

Turmeric

0.5

tsp

Salt

adjust to taste

bunch

Coriander

to garnish

OilsFats

tbsp

Olive Oil

Vegetables

150

Sprout Top

shredded

150

Brussels Sprouts

cut into quarters or mini sprouts cut in half

Ginger

crushed

piece

Green Chillies

crushed

piece

Tomato

small, finely diced

Method

Soak lentils in boiling water for 4 to 8 hours, then rinse and drain.

Heat oil in a pan and brown the cumin seeds for one minute.

Add garlic, ginger, and chillies, then stir in lentils, turmeric, salt, and 300ml of warm water.

Boil, cover, and simmer for 10 minutes, adding more water if it reduces too much.

Add the vegetables and 100ml of warm water once lentils are soft.

Cover and cook on medium heat for 5 minutes, then garnish with tomatoes and coriander.