Soy-Free Daal Curry
Experience the comforting flavors of this Soy-Free Daal Curry, a wholesome, plant-based dish perfect for any occasion. This recipe combines nutrient-rich red lentils with aromatic spices like turmeric, cumin, and garam masala to create a hearty and flavorful base. Coconut milk adds a creamy texture, while fresh cilantro and lime juice deliver a vibrant finish. With no soy involved, it's an excellent choice for those with dietary restrictions or simply seeking a new spin on classic daal. Ready in just 45 minutes, this gluten-free and dairy-free curry pairs beautifully with steamed rice or warm naan, making it a satisfying, family-friendly meal that’s nourishing and packed with exotic flair.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 3 cups Water
- 2 tablespoons Coconut oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 large, chopped Tomato
- 1 teaspoon Salt
- 1 cup Coconut milk
- 0.25 cup, chopped Fresh cilantro
- 1 tablespoon Lime juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside to drain.
In a large pot, bring 3 cups of water to a boil. Add the rinsed lentils to the boiling water, reduce heat to low, cover, and simmer for 20 minutes or until the lentils are tender.
While the lentils are cooking, heat coconut oil in a separate pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
Stir in turmeric powder, cumin seeds, coriander powder, and garam masala. Cook the spices for 1-2 minutes until they release their aroma.
Add the chopped tomato to the spice mixture and cook for 3-4 minutes until the tomato softens and blends into the spices.
Once the lentils are tender, add the spiced tomato mixture to the pot of lentils. Stir well to combine.
Mix in salt and coconut milk, and let the curry simmer for an additional 5 minutes, allowing the flavors to meld together.
Remove from heat, stir in fresh cilantro and lime juice for a burst of freshness.
Serve the soy-free daal curry hot, garnished with extra cilantro if desired. Enjoy it with steamed rice or warm naan.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 43.1 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1767 mg | 38% | |
*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.
