Nut-Free Daal Curry
Discover the vibrant flavors of this Nut-Free Daal Curry, a comforting, allergy-friendly dish perfect for weeknight dinners or meal prepping. Made with tender red lentils simmered to perfection and infused with bold spices like turmeric, coriander, and cumin, this recipe is both nutritious and packed with flavor. A fragrant base of sautéed onions, ginger, and garlic mingles beautifully with juicy canned tomatoes for a rich, aromatic curry that's finished with fresh cilantro and a zesty touch of lemon juice. Ready in just 45 minutes, this wholesome vegan recipe is ideal for those seeking a healthy, nut-free option that pairs wonderfully with rice or flatbread. A simple yet satisfying dish that's sure to become a family favorite, keyword-friendly for searches like "nut-free curry recipe," "easy daal curry," and "vegan Indian recipes."
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 14 ounces canned tomatoes, chopped
- 1 teaspoon salt
- 0.5 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the red lentils under cold water until the water runs clear to remove excess starch.
In a medium saucepan, add the red lentils and water. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for about 15 minutes or until the lentils become tender and start to break down.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced ginger and garlic to the skillet, and sauté for another 2 minutes until fragrant.
Add cumin seeds and let them sizzle for about 30 seconds until aromatic.
Stir in the ground turmeric, ground coriander, ground cumin, and cayenne pepper, and cook for 1 minute while stirring continuously.
Add the chopped tomatoes and salt to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and blend with the spices.
Combine the cooked lentils along with their cooking water into the skillet with the tomato mixture. Mix well and simmer for another 10 minutes, allowing the flavors to meld together.
Adjust the consistency of the daal by adding water if it is too thick. Simmer until the desired consistency is reached.
Stir in the chopped cilantro and lemon juice just before serving for a fresh finish.
Serve hot with rice or flatbread for a complete meal.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 20.2 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2024 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
