Tomato and Lentil Curry

Discover Tomato and Lentil Curry. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 tablespoon olive oil ↔ Replace
• 1 yellow or white onion, chopped ↔ Replace
• 3 cloves garlic, pressed or minced ↔ Replace
• 1 tablespoon minced fresh ginger ↔ Replace
• 1 jalapeño pepper, minced ↔ Replace
• 2 tablespoons curry powder ↔ Replace
• 1 teaspoon ground cumin ↔ Replace
• Pinch of sugar ↔ Replace
• 2 Yukon gold potatoes, peeled and chopped ↔ Replace
• 1 carrot, chopped ↔ Replace
• Salt and black pepper ↔ Replace
• 1 cup black beluga lentils or regular green/brown lentils, picked over for debris and rinsed ↔ Replace
• 3 cups vegetable broth ↔ Replace
• 1 cup light coconut milk, plus more for garnish ↔ Replace
• 1 large can (28 ounces) diced tomatoes ↔ Replace
• 1 small cauliflower, cored and roughly chopped ↔ Replace
• ¼ cup chopped fresh cilantro, for garnish ↔ Replace
• Cooked brown jasmine or long-grain rice, for serving (optional) ↔ Replace
• Lime wedges, for serving ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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