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.

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Pea and Red Lentil Curry - Indian

 

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

 

 

 

 

 

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.

Stir in peas, mango slivers, raisins and coconut, and cook 3 minutes more.

Remove from heat, stir in chutney and serve.

 

Serves 4

 

Source: Vegetarian Times Issue: April 1, 2005, p.45 - 30 minutes or fewer

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 520, Protein: 19g, Total fat:

20g, Carbs: 71g, Cholesterol: mg, Sodium: 200mg, Fiber: 10g, Sugars: 23g

 

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.

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