Tomato and Lentil Curry
Ingredients
The base
-
1
tablespoon
olive oil
-
1
large
yellow or white onion, chopped
-
3
cloves
garlic, pressed or minced
-
1
tablespoon
minced fresh ginger
-
1
small
jalapeño pepper, minced
-
2
tablespoons
curry powder
-
1
teaspoon
ground cumin
-
1
pinch
sugar
-
2
medium
Yukon gold potatoes, peeled and chopped
-
1
medium
carrot, chopped
-
to taste
salt and black pepper
The lentils and broth
-
1
cup
black beluga lentils or regular green/brown lentils, picked over for debris and rinsed
-
3
cups
vegetable broth
-
1
cup
light coconut milk, plus more for garnish
-
1
large can (28 ounces)
diced tomatoes
The vegetables and garnish
-
1
small
cauliflower, cored and roughly chopped
-
¼
cup
chopped fresh cilantro, for garnish
-
as needed
cooked brown jasmine or long-grain rice, for serving (optional)
-
as needed
lime wedges, for serving
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat and add the onion, garlic, ginger, and jalapeño; cook until softened.
- Stir in the curry powder, cumin, and sugar, cooking until fragrant.
- Add the potatoes and carrot, seasoning with salt and pepper, and cook for a minute or two.
- Add the lentils, broth, coconut milk, and tomatoes with their liquid; bring to a boil then reduce heat to simmer.
- Cook until the potatoes and carrots are soft, about 15 to 20 minutes.
- Add the cauliflower and continue to cook until all vegetables are tender, about 15 more minutes.
- Serve in bowls with extra coconut milk, chopped cilantro, and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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