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.
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.
Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about 1 minute.
Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or two.
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.
Cook, stirring occasionally, until the potatoes and carrots are soft, about 15 to 20 minutes.
Add the cauliflower and adjust the heat so that the mixture bubbles gently.
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