Daal Makhani | Coconut Lentil Curry | High Protein, Vegan, Gluten Free
Total Carbohydrates 28g | Dietary Fibre 9g
Rich. Spicy. Exquisite. A mouthwatering and aromatic Indian dish, Daal Makhani is a thick, hearty lentil curry, made with black lentils and red kidney beans in a creamy coconut and tomato sauce and seasoned with traditional Indian spices. This meatless meal is a guaranteed winner! High protein, vegan and gluten free.
Servings Prep Time
8people 10minutes
Cook Time
30minutes
Servings Prep Time
8people 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a large pan, fry the cumin seeds, coriander seeds, cinnamon stick, cloves, black and green cardamoms and bay leaves in coconut oil. Be careful not to burn the spices. The whole spices should be golden brown.
  2. Add the onion, garlic, ginger and stir to fry until the onions are golden brown.
  3. Add the curry powder and turmeric and cook for 1 min.
  4. Add tomato sauce, coconut cream and water and stir to mix well. Bring to boil.
  5. Stir in the lentils and kidney beans and cook over medium heat for 30 minutes, or until the mixture becomes a thick creamy texture and the lentils are cooked through and soft.
  6. Add the green chilli and garnish with fresh cilantro
Nutrition Facts
Daal Makhani | Coconut Lentil Curry | High Protein, Vegan, Gluten Free
Amount Per Serving
Calories 269 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 805mg 34%
Potassium 596mg 17%
Total Carbohydrates 28g 9%
Dietary Fiber 9g 36%
Sugars 5g
Protein 10g 20%
Vitamin A 6%
Vitamin C 22%
Calcium 8%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.