Lentil and kumara korma curry

summary

Lentil and Kumara Korma Curry: A Flavorful Journey

When it comes to marrying flavors, nothing does it better than a well-prepared curry. Let’s dive deep into the culinary realm with this Lentil and Kumara Korma Curry that’s not only a delight for your taste buds but also a nutrition powerhouse.

Ingredients

• 1 cup lentils (around 200g)
• 2 kumaras, peeled and chopped into cubes (roughly 300g)
• 2 tbsp vegetable oil (about 30ml)
• 1 medium-sized onion, chopped finely (around 150g)
• 2 garlic cloves, minced
• A thumb-sized ginger piece, grated (roughly 15g)
• 2 tsp garam masala (around 10g)
• 1 tsp turmeric powder (about 5g)
• 1 tsp ground cumin (about 5g)
• 1 cup creamy coconut milk (around 250ml)
• A pinch of salt, or as per your preference

Time

• Prep: 15 mins
• Cook: 45 mins
• Serves: Four hearty portions

Nutritional Snapshot

• Calories: 300
• Protein: 12g
• Fats: 10g
• Carbohydrates: 38g
• Fiber: 15g
• Sugars: 5g

Cooking Steps to get the best of Lentil and kumara korma curry

1. Give your lentils a good wash in cold water until it’s clear of any debris.
2. Warm the vegetable oil in a spacious pan over a medium flame.
3. Toss in the onions, minced garlic, and grated ginger. Sauté until the mix emits a rich aroma.
4. Time for our spices! Mix in the garam masala, turmeric, and cumin and let them blend well with the onions.
5. Introduce the kumara and lentils to this mix. Make sure they get a good coat of all the spices.
6. Slowly pour the coconut milk and sprinkle some salt for seasoning. Let the curry gently bubble away.
7. Cover your pan and be patient for about 45 minutes, giving it a gentle stir now and then.
8. Check on the lentils and kumara. If they’re soft and melt-in-mouth, you’re all set; if not, let it simmer a tad longer.
9. Plate it up while it’s still warm. Rice or naan are its best companions.

Pro Tips

1. Feel free to toss in veggies like carrots or bell peppers; they’ll amplify both taste and health quotient.
2. Fancy a kick? Add in a diced chili pepper with the onions and garlic.
3. Soaking lentils a couple of hours before can speed up the cooking time.
   

Perfect Pairing

Serve this lush Lentil and Kumara Korma Curry next to a mound of steaming basmati rice or tear off a piece of naan and dive right in. A sprinkle of fresh coriander leaves will elevate its look and taste. Whether you’re plant-based, flexitarian, or just in search of a hearty meal, this curry won’t disappoint.

For more exciting and wholesome recipes, be sure to browse through AH7’s collection. Let’s make every meal an occasion to remember!

LENTIL AND KUMARA KORMA CURRY

When it comes to marrying flavors, nothing does it better than a well-prepared curry. Let’s dive deep into the culinary realm with this Lentil and Kumara Korma Curry that’s not only a delight for your taste buds but also a nutrition powerhouse.

5 from 1 vote

Print Share Email Tweet Pin

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Nutritions

Nutrition Facts

LENTIL AND KUMARA KORMA CURRY

Amount per Serving

Calories

300

% Daily Value*

Fat

 

10

g

15

%

Carbohydrates

 

38

g

13

%

Fiber

 

15

g

63

%

Sugar

 

5

g

6

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 cup lentils around 200g
• 2 kumaras peeled and chopped into cubes (roughly 300g)
• 2 tbsp vegetable oil about 30ml
• 1 medium-sized onion chopped finely (around 150g)
• 2 garlic cloves minced
• A thumb-sized ginger piece grated (roughly 15g)
• 2 tsp garam masala around 10g
• 1 tsp turmeric powder about 5g
• 1 tsp ground cumin about 5g
• 1 cup creamy coconut milk around 250ml
• A pinch of salt or as per your preference

Instructions

• Give your lentils a good wash in cold water until it’s clear of any debris.
• Warm the vegetable oil in a spacious pan over a medium flame.
• Toss in the onions, minced garlic, and grated ginger. Sauté until the mix emits a rich aroma.
• Time for our spices! Mix in the garam masala, turmeric, and cumin and let them blend well with the onions.
• Introduce the kumara and lentils to this mix. Make sure they get a good coat of all the spices.
• Slowly pour the coconut milk and sprinkle some salt for seasoning. Let the curry gently bubble away.
• Cover your pan and be patient for about 45 minutes, giving it a gentle stir now and then.
• Check on the lentils and kumara. If they’re soft and melt-in-mouth, you’re all set; if not, let it simmer a tad longer.
• Plate it up while it’s still warm. Rice or naan are its best companions.

Notes

Pro Tips

Feel free to toss in veggies like carrots or bell peppers; they’ll amplify both taste and health quotient.
Fancy a kick? Add in a diced chili pepper with the onions and garlic.
Soaking lentils a couple of hours before can speed up the cooking time.

Perfect Pairings

Serve this lush Lentil and Kumara Korma Curry next to a mound of steaming basmati rice or tear off a piece of naan and dive right in. A sprinkle of fresh coriander leaves will elevate its look and taste. Whether you’re plant-based, flexitarian, or just in search of a hearty meal, this curry won’t disappoint.