Sugar-Free Daal Curry
Dive into the wholesome flavors of our Sugar-Free Daal Curry, a vibrant and nutrient-packed dish perfect for health-conscious food lovers. This comforting curry combines tender red lentils simmered to perfection with aromatic spices like cumin, turmeric, and garam masala, creating a rich blend of traditional Indian flavors. Coconut milk adds creamy lushness without refined sugars, while fresh ginger, garlic, and juicy tomatoes enhance its depth and zest. Ready in just 45 minutes, this easy-to-make recipe is ideal for busy weeknights or meat-free meals, and pairs beautifully with fluffy rice, warm roti, or buttery naan. Packed with plant-based protein and spiced to perfection, our Sugar-Free Daal Curry is a soul-soothing classic you'll return to time and again.
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Recipe Information
Ingredients
- 1 cup Red Lentils
- 4 cups Water
- 2 tablespoons Coconut Oil
- 1 medium, finely chopped Onion
- 3 minced Garlic Cloves
- 1 inch piece, minced Ginger
- 1 teaspoon Cumin Seeds
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Coriander
- 0.5 teaspoon Red Chili Powder
- 2 medium, diced Tomatoes
- 1 cup Coconut Milk
- 1 teaspoon Salt
- 0.5 teaspoon Garam Masala
- 0.5 cup, chopped Fresh Coriander
Instructions
Rinse the red lentils thoroughly under running water until the water runs clear. Set aside.
In a large pot, bring 4 cups of water to a boil. Add the rinsed red lentils and let them cook on medium heat for about 15 to 20 minutes or until they are soft and tender.
While the lentils are cooking, heat 2 tablespoons of coconut oil in a pan over medium heat.
Add the cumin seeds to the pan and let them sizzle for about 30 seconds.
Add the finely chopped onion to the pan and sauté until it becomes golden brown, approximately 5 minutes.
Stir in the minced garlic and ginger, and sauté for another minute until fragrant.
Reduce the heat to low, and add the turmeric powder, ground coriander, and red chili powder to the pan. Stir well to combine the spices with the onion mixture.
Add the diced tomatoes to the pan and cook until they soften, about 5 minutes.
Once the red lentils are cooked, add the spice and tomato mixture from the pan to the pot of lentils.
Pour in 1 cup of coconut milk, and stir in 1 teaspoon of salt. Let the daal simmer for about 5 minutes to allow the flavors to meld together.
Sprinkle 0.5 teaspoon of garam masala into the daal and stir well.
Adjust seasoning if necessary, then remove the pot from heat.
Garnish with chopped fresh coriander before serving.
Serve hot with rice, roti, or naan for a complete meal.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 35.3 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2644 mg | 56% | |
*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.
