Tomato and Lentil Curry Recipe
Vegan tomato and lentil curry blends tender lentils, tangy tomatoes, and fragrant spices into a rich, comforting dish.
Ingredients
- Red lentils – 1 cup rinsed
- Crushed tomatoes – 2 cups or 1 can, 14 oz
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Fresh ginger – 1 tbsp grated
- Tomato paste – 1 tbsp
- Vegetable broth – 2 ½ cups
- Coconut milk – ½ cup
- Olive oil – 2 tbsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Chili flakes – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped (for garnish)
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion, garlic, and ginger until golden, about 3 minutes.
- Stir in curry powder, cumin, turmeric, and chili flakes; cook 1 minute.
- Add tomato paste and crushed tomatoes; mix well.
- Pour in vegetable broth and lentils; bring to a boil.
- Lower heat, cover, and simmer 20 minutes until lentils soften.
- Stir in coconut milk, salt, and pepper; simmer 5 minutes more.
- Garnish with cilantro and serve hot with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 295
- Total Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 14 g
Vitamins & Minerals (per serving)
- Vitamin A: 15%
- Vitamin C: 19%
- Iron: 25%
- Calcium: 8%
- Potassium: 17%
Additional Tips
- Add spinach in the last 5 minutes for extra greens.
- Use fire-roasted tomatoes for smoky flavor.
- Serve with quinoa for a protein-packed option.