Potato and Lentil Curry with Chapatis
Nutritional values
(Percentage of daily recommendation)
| Calorie | 810 cal. | (39 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 120 g | (80 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 87.6 μg | (146 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,300 mg | (33 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the curry
- 200 grams red Lentils
- salt
- 1 tsp Turmeric
- 2 generous pinches cayenne pepper
- 500 grams potatoes
- 2 Tomatoes
- 2 onions
- 3 garlic cloves
- 1 pc ginger (walnut-sized)
- 4 Tbsps clarified butter
- 1 tsp ground cilantro
- ½ tsp Cumin
- 1 tsp red Curry paste (from a jar or can)
- ½ bunch cilantro
- For the chapati (flatbread), about 15 loaves
- 400 grams Pastry flour
- Pastry flour (for the work surface)
- 2 Tbsps soft Ghee (substitute butter, if desired)
- 1 tsp salt
Preparation steps
Rinse lentils thoroughly under running water, then bring to a boil in a saucepan with 1 liter (approximately 1 quart) of water. Season with salt, turmeric and 1 pinch cayenne pepper and cook covered over low heat until al dente, about 20 minutes.
Rinse potatoes, peel and cut into small cubes. Blanch tomatoes for few seconds, peel and coarsely chop. Peel onions, garlic and ginger and finely chop. Heat oil in a large frying pan and sauté onion, garlic and ginger. Add coriander, cumin and remaining cayenne pepper. Stir in the curry paste. Add potatoes, tomatoes and 250 ml (approximately 1 cup) of water and bring to a boil. Turn down the heat, cover and cook over low heat about 15 minutes. Add lentils and cook for another 5 minutes. Season with salt and cayenne pepper. Rinse cilantro, shake dry, pluck off the leaves and coarsely cut. Add to potato curry and serve immediately with chapatis.
For the chapatis: Add flour to a bowl. Add ghee, salt and 225 ml (approximately 1 cup) of water and mix everything into a soft and smooth dough. Knead for a few minutes. Shape the dough into a ball and let rest covered about 20 minutes,
Divide the dough into 15 equal pieces, shape into small balls and roll each ball on a floured surface to about 1-2 mm (approximately 1/16 inch) thin round patties (suitable for the pan).
Heat the chapatis consecutively for about 1 minute. Bake, turn and bake the other side, until the flatbreads are light brown.
Remove and cover to keep warm. (Flatbread is best when baked just before serving.)
