Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Tomato Lentil
Curry
Tomato Lentil Curry
About the Recipe
This cozy tomato lentil curry recipe is made with the most delicious coconut curry tomato broth, it’s naturally gluten-free and vegan, plus it’s a breeze to make and always a crowd fave.
By: Ali Recipe adapted from Nigella Lawson.
Servings: 4 – 6
Nutritional Info
Ingredients:
1 tablespoon olive oil
1 medium white or yellow onion, peeled and diced
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
2 teaspoons ground turmeric
1/4 teaspoon cayenne
2 (15-ounce) cans fire-roasted crushed tomatoes (or 1 can crushed tomatoes + 1 can diced tomatoes)
1 (15-ounce) can coconut milk, divided
1 small sweet potato, peeled and finely diced (about 1 1/2 cups or 8 ounces)
3 cups veggie stock
1 cup green or brown lentils, rinsed and picked over
fine sea salt and freshly-cracked black pepper, to taste
chopped fresh cilantro, for garnish
Getting it done:
1. Sauté the veggies and spices: Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute, stirring occasionally. Add cumin, coriander, ginger, turmeric and cayenne and sauté for 1 minute, stirring frequently.
2. Add remaining ingredients. Add the tomatoes, 2/3 cup of coconut milk, sweet potato, veggie stock, lentils and stir to combine. Continue cooking until the soup reaches a simmer.
3. Simmer. Reduce heat to medium-low to maintain the simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
4. Season. Taste and season with salt and pepper as needed. (I added about 1 teaspoon salt and 1/2 teaspoon pepper.)
5. Serve. Serve warm with rice and/or naan, drizzled with the remaining coconut milk and garnished with lots and lots of fresh cilantro.
Ingredients:
1 tablespoon olive oil
1 medium white or yellow onion, peeled and diced
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
2 teaspoons ground turmeric
1/4 teaspoon cayenne
2 (15-ounce) cans fire-roasted crushed tomatoes (or 1 can crushed tomatoes + 1 can diced tomatoes)
1 (15-ounce) can coconut milk, divided
1 small sweet potato, peeled and finely diced (about 1 1/2 cups or 8 ounces)
3 cups veggie stock
1 cup green or brown lentils, rinsed and picked over
fine sea salt and freshly-cracked black pepper, to taste
chopped fresh cilantro, for garnish
Getting it done:
1. Sauté the veggies and spices: Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute, stirring occasionally. Add cumin, coriander, ginger, turmeric and cayenne and sauté for 1 minute, stirring frequently.
2. Add remaining ingredients. Add the tomatoes, 2/3 cup of coconut milk, sweet potato, veggie stock, lentils and stir to combine. Continue cooking until the soup reaches a simmer.
3. Simmer. Reduce heat to medium-low to maintain the simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
4. Season. Taste and season with salt and pepper as needed. (I added about 1 teaspoon salt and 1/2 teaspoon pepper.)
5. Serve. Serve warm with rice and/or naan, drizzled with the remaining coconut milk and garnished with lots and lots of fresh cilantro.
About the Recipe
This cozy tomato lentil curry recipe is made with the most delicious coconut curry tomato broth, it’s naturally gluten-free and vegan, plus it’s a breeze to make and always a crowd fave.
By: Ali Recipe adapted from Nigella Lawson.
Servings: 4 – 6
Nutritional Info
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