Soy-Free Daal Curry

Comforting, aromatic, and entirely soy-free, this Soy-Free Daal Curry is a hearty plant-based dish that’s perfect for a satisfying dinner. Featuring tender red lentils simmered to perfection and infused with a fragrant blend of turmeric, cumin, and garam masala, this curry is elevated with the creaminess of coconut milk and the brightness of fresh lime juice. With its velvety texture and zesty finish, this recipe is not only easy to prepare but also packed with wholesome, rich flavors that appeal to vegans and omnivores alike. Serve it over steamed rice or pair it with warm naan for a nourishing, gluten-free meal that’s both delicious and allergen-friendly. Perfect for weeknights, this dish is ready in just 45 minutes and delivers a cozy, globally inspired dining experience.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside to drain.

Step 2

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.

Step 3

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.

Step 4

Add minced garlic and ginger to the pan and sauté for another 2 minutes until fragrant.

Step 5

Stir in turmeric powder, cumin seeds, coriander powder, and garam masala. Cook the spices for 1-2 minutes until they release their aroma.

Step 6

Add the chopped tomato to the spice mixture and cook for 3-4 minutes until the tomato softens and blends into the spices.

Step 7

Once the lentils are tender, add the spiced tomato mixture to the pot of lentils. Stir well to combine.

Step 8

Mix in salt and coconut milk, and let the curry simmer for an additional 5 minutes, allowing the flavors to meld together.

Step 9

Remove from heat, stir in fresh cilantro and lime juice for a burst of freshness.

Step 10

Serve the soy-free daal curry hot, garnished with extra cilantro if desired. Enjoy it with steamed rice or warm naan.

Nutrition Facts

Serving size	(1576.3g)

Amount per serving	% Daily Value*
Calories	757.7

Total Fat 31.2g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 4182.3mg	0%
Total Carbohydrate 103.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 43.1g
Protein 23.2g	0%

Vitamin D 0IU	0%
Calcium 232.9mg	0%
Iron 12.9mg	0%
Potassium 1767.1mg	0%

*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.

Source of Calories

Fat: 35.7%

Protein: 11.8%

Carbs: 52.4%