gimmesomeoven5.0
Tomato Lentil Curry
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.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
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.
garlic (minced)3 clovesground cumin1 tablespoonground coriander1 tablespoonground ginger1 tablespoonground turmeric2 teaspoons
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.
coconut milk (divided)1 (15-ounce) canveggie stock3 cups
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.
coconut milk (divided)1 (15-ounce) canchopped fresh cilantro (for garnish)
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