One-Pot Lentil Tomato Curry with Coconut Milk
Ingredients
- 1 green chili, finely chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- vegetable oil or vegetable broth, for sautéing
- 2 tbsp curry powder
- 1 cup vegetable broth
- 1 (28-oz) can diced tomatoes
- 1 1/2 tsp maple syrup, plus more to taste
- 2 cups French lentils
- 1 tsp apple cider vinegar or fresh lime juice
- coconut milk, to taste
- salt, to taste
Preparation
Sauté green chili, onion, garlic, and ginger in oil or vegetable broth until onion softens
Add curry powder and sauté for one minute
Add vegetable broth, diced tomatoes, and maple syrup
Mix well and transfer to a blender
Blend until smooth
Return to saucepan and mix in French lentils
Bring to a boil, then reduce heat
Simmer until lentils are cooked, about 25 minutes, adding more broth as needed
Stir in apple cider vinegar or lime juice and coconut milk
Adjust salt and maple syrup to taste
