Indian curry dish with red lentils and potatoes
Heat oil in large saucepan over medium-high heat. Add ginger, garlic, and scallion whites. Cook until softened, 2 or 3 minutes. Stir in Curry powder. Add broth, carrots, potato, lentils, and other spices. Bring to a boil, reduce heat, and simmer until veggies are tender, about 15 to 20 minutes.
Sprinkle curry with scallion greens and serve with lime wedges.
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Serving Size: 1 Serving (628g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 527 | ||
Calories from Fat: 139 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 807.3mg | 28 % | |
Potassium 1467.8mg | 39 % | |
Total Carbohydrate 77.9g | 23 % | |
Dietary Fiber 28.8g | 115 % | |
Sugars, other 49.1g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 527
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