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Lentil and Tomato Curry

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1h

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6 servings

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This flavorful and nutritious Lentil and Tomato Curry is a comforting vegan dish that combines tender lentils with a rich, tomato-based curry sauce. Infused with aromatic spices and creamy coconut milk, this satisfying curry is perfect served over steaming rice for a hearty and wholesome meal that's easy to prepare and packed with plant-based protein and fiber.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
4 g
Allergen Content

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Ingredients

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Steps

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1
Rinse the lentils

Rinse the red lentils under cold water until the water runs clear. Set aside to drain.

2
Prepare the vegetables

Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.

3
Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and ginger, and cook for 1 minute until fragrant.

4
Add spices and tomatoes

Stir in the curry powder, cumin, turmeric, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally.

5
Add lentils, coconut milk, and broth

Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 25-30 minutes or until the lentils are tender and the curry has thickened.

6
Adjust seasoning and serve

Taste and adjust the seasoning if needed. Roughly chop the cilantro leaves. Serve the Lentil and Tomato Curry hot over rice, garnished with chopped cilantro.

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