Parippu curry
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Creamy Sri Lankan red-lentil and coconut curry; 4 servings.
4 servingsFinal yield 1,500 g
Ingredients
- 360 gLentils, pink or red, raw
- 400 gNuts, coconut milk, raw (liquid expressed from grated meat and water)
- 150 gOnions, raw
- 4 gBasil, fresh
- 5 gSpices, turmeric, ground
- 4 gSpices, cumin seed
- 570 gBeverages, water, tap, drinking
- 7 gSalt, table
Method
- Rinse red lentils three times, finely dice onion and tear curry leaves.
- Bring lentils, onion, turmeric, cumin, curry leaves, salt and water to a boil.
- Cover and simmer for 18 minutes; lentils should collapse but not catch.
- Stir in coconut milk and heat four minutes without a hard boil until smooth and creamy.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,300.3 kcal
- Protein
- 98.2 g
- Fat
- 104.4 g
- Total carbohydrate (by difference)
- 268.6 g
- Total dietary fibre (USDA)
- 51.8 g
- Saturated fatty acids
- 86.1 g
- Sodium
- 2,835.3 mg
- Salt (sodium × 2.5)
- 7.1 g
Per serving
- Energy
- 575.1 kcal
- Protein
- 24.6 g
- Fat
- 26.1 g
- Total carbohydrate (by difference)
- 67.1 g
- Total dietary fibre (USDA)
- 13 g
- Saturated fatty acids
- 21.5 g
- Sodium
- 708.8 mg
- Salt (sodium × 2.5)
- 1.8 g
Per 100 g of finished food
- Energy
- 153.4 kcal
- Protein
- 6.5 g
- Fat
- 7 g
- Total carbohydrate (by difference)
- 17.9 g
- Total dietary fibre (USDA)
- 3.5 g
- Saturated fatty acids
- 5.7 g
- Sodium
- 189 mg
- Salt (sodium × 2.5)
- 0.47 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal