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Tomato and Lentil Curry
Ingredients (19)
- 1 tablespoon olive oil
- 1 yellow or white onion, chopped
- 3 cloves garlic, pressed or minced
- 1 tablespoon minced fresh ginger
- 1 jalapeño pepper, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- Pinch of sugar
- 2 Yukon gold potatoes, peeled and chopped
- 1 carrot, chopped
- Salt and black pepper
- 1 cup black beluga lentils or regular green/brown lentils, picked over for debris and rinsed
- 3 cups vegetable broth
- 1 cup light coconut milk, plus more for garnish
- 1 large can (28 ounces) diced tomatoes
- 1 small cauliflower, cored and roughly chopped
- 1/4 cup chopped fresh cilantro, for garnish
- Cooked brown jasmine or long-grain rice, for serving (optional)
- Lime wedges, for serving
Directions
Learn how to make this recipe at Cookie and Kate