Sri Lankan Vegetarian Rice Flour and Lentil Curry
Experience the vibrant and aromatic symphony of Sri Lankan cuisine with this delicious vegetarian rice flour and lentil curry. Enriched with the spice of chili and the savory goodness of chickpeas and tomatoes, this dish offers a delightful journey of flavors. It’s a perfect blend of taste and nutrition, tailored specifically for those with a lactose and milk, and egg allergies, promising a meal that is both delicious and comforting. Enjoy a taste of the tropics that is as easy to prepare as it is to savor.
Serves: 1, Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
- 100 g Rice Flour
- 100 g Lentils
- 100 g Chickpeas
- 2 Tomatoes, chopped
- 1 g Chili Powder
- 1 g Turmeric
- 2 g Salt
- 2 g Coriander
- 10 ml Olive Oil
- 200 ml Water
Method
- Begin by rinsing the lentils under cold water. In a saucepan, bring water to boil and add the lentils. Cook until soft, approximately 15 minutes.
- In a separate pan, heat the olive oil and add the chopped tomatoes. Cook until the tomatoes are tender.
- Add the chickpeas, chili powder, turmeric, and salt to the tomatoes, and stir for 2-3 minutes.
- Slowly add rice flour to the pan, stirring continuously to avoid lumps.
- Add the cooked lentils and a little water to the pan to achieve a curry consistency. Cook for another 5 minutes, stirring frequently.
- Garnish with fresh coriander before serving.
Tips
- For a spicier dish, increase the chili powder to taste.
- Adjust the consistency of the curry by varying the amount of water.
- Serve with a fresh salad for a balanced meal.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 200 kcal | 600 kcal |
| Energy | 837 kJ | 2511 kJ |
| Fat | 5 g | 15 g |
| Saturated Fat | 1 g | 3 g |
| Carbohydrates | 30 g | 90 g |
| Sugars | 5 g | 15 g |
| Proteins | 10 g | 30 g |
| Salt | 1 g | 3 g |
