Recipe details
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Lentil and Tomato Curry
1h
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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Rinse the lentils
Rinse the red lentils under cold water until the water runs clear. Set aside to drain.
Prepare the vegetables
Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.
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.
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.
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.
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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