Backyard Lentils Vindaloo
A backyard Indian lentil vindaloo with onion and fresh ginger, finished with turmeric, coriander powder and curry leaves, served over roti.
Total time
46 min
Prep
12 min
Cook
34 min
Difficulty
medium
Cuisine
Indian
Ingredients
4 pieceslentils
200gonion
1ginger
2 cupsroti
1 tbspturmeric
2 tspcoriander powder
1 tbspcurry leaves
2 tbspgaram masala
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Rinse and season the lentils, then braise them over medium-high heat until well browned, about 4 minutes.
2
Add the onion and ginger, cooking until softened, about 8 minutes.
3
Stir in the turmeric, coriander powder, curry leaves and garam masala for 4 minutes.
4
Warm the roti separately.
5
Let the lentils simmer for about 9 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the roti, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
514
Protein
12.7g
Fat
24.1g
Carbs
67.1g
Fiber
7.9g
Sodium
497mg
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