Tomato and Lentil Curry Recipe

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Savannah Published: November 10, 2020 Modified: May 31, 2021
Tomato and Lentil Curry Recipe

How To Make Tomato and Lentil Curry

Lentils and tomatoes are the stars of this vegetarian curry recipe. Grab those beluga lentils and some fresh, fleshy tomatoes, and let’s start cooking.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



  • 1tbspolive oil
  • 1yellow or white onionchopped
  • 3clovesgarlicpressed or minced
  • 1tbspminced fresh ginger
  • 1tbsppepper, minced
  • 2tbspcurry powder
  • 1tspground cumin
  • Pinch of sugar
  • 2Yukon gold potatoes,peeled and chopped
  • 1carrotchopped
  • salt and black pepper
  • 1 cupblack beluga lentils or regular green/brown lentils, picked over for debris and rinsed
  • 3cupsvegetable broth
  • 1cuplight coconut milkplus more for garnish
  • 28ozdiced tomatoes
  • 1smallcauliflowercored and roughly chopped
  • ¼ cupchopped fresh cilantro, for garnish
  • Cooked brown jasmine or long-grain rice, for servingoptional
  • Lime wedgesfor serving


  1. Warm the oil in a large pot or Dutch oven over medium-high heat. When it’s hot, add the onion, garlic, ginger, and jalapeño. Cook until softened, about 3 to 5 minutes, stirring occasionally.

  2. Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about 1 minute.

  3. Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or two.

  4. Add the lentils, broth, coconut milk, and tomatoes with their liquid. Bring the mixture to a boil, then lower the heat so the mixture bubbles gently.

  5. Cook, stirring occasionally, until the potatoes and carrots are soft, about 15 to 20 minutes.

  6. Add the cauliflower and adjust the heat so that the mixture bubbles gently.

  7. Cook until all of the vegetables are tender, about 15 more minutes. Serve in bowls with an extra drizzle of coconut milk, chopped cilantro, and a wedge of lime.


  • Calories: 936.10kcal
  • Fat: 11.11g
  • Saturated Fat: 4.11g
  • Monounsaturated Fat: 3.42g
  • Polyunsaturated Fat: 1.84g
  • Carbohydrates: 163.60g
  • Fiber: 32.61g
  • Sugar: 14.93g
  • Protein: 54.38g
  • Sodium: 2045.11mg
  • Calcium: 238.57mg
  • Potassium: 2640.05mg
  • Iron: 16.68mg
  • Vitamin A: 232.41µg
  • Vitamin C: 97.84mg
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