Nut-Free Daal Curry

Experience the rich and comforting flavors of this Nut-Free Daal Curry, a wholesome twist on a beloved classic that’s perfect for allergy-friendly meals. Made with tender red lentils simmered in a fragrant blend of warm spices like turmeric, cumin, and coriander, this recipe is both hearty and packed with plant-based goodness. Fresh ginger, garlic, and a burst of tangy lemon juice bring brightness and depth to every bite, while the addition of chopped cilantro adds a fresh, herbaceous finish. With simple pantry staples and a quick prep time of just 15 minutes, this one-pot wonder is a weekday lifesaver. Serve it with steamed rice or warm flatbread for a satisfying, nourishing meal the whole family will love. Ideal for vegans, vegetarians, and those following nut-free diets, this daal curry is as nutritious as it is flavorful.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 3 cups water
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 14 ounces canned tomatoes, chopped
• 1 teaspoon salt
• 0.5 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, add the red lentils and water. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover, and simmer for about 15 minutes or until the lentils become tender and start to break down.

Step 4

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Step 5

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

Step 6

Add cumin seeds and let them sizzle for about 30 seconds until aromatic.

Step 7

Stir in the ground turmeric, ground coriander, ground cumin, and cayenne pepper, and cook for 1 minute while stirring continuously.

Step 8

Add the chopped tomatoes and salt to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and blend with the spices.

Step 9

Combine the cooked lentils along with their cooking water into the skillet with the tomato mixture. Mix well and simmer for another 10 minutes, allowing the flavors to meld together.

Step 10

Adjust the consistency of the daal by adding water if it is too thick. Simmer until the desired consistency is reached.

Step 11

Stir in the chopped cilantro and lemon juice just before serving for a fresh finish.

Step 12

Serve hot with rice or flatbread for a complete meal.

Nutrition Facts

Serving size	1617.9 grams (1617.9g)

Amount per serving	% Daily Value*
Calories	639

Total Fat 30.80g	39%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2925mg	127%
Total Carbohydrate 79.30g	29%
Dietary Fiber 26.60g	95%
Total Sugars 20.20g
Protein 26.40g	53%

Vitamin D 0IU	0%
Calcium 309mg	24%
Iron 18mg	97%
Potassium 2024mg	43%

*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: 39.6%

Protein: 15.1%

Carbs: 45.3%