Vegan Lentil Tomato Curry
Ingredients
- 1 green chili, finely chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
- 2 tablespoons curry powder
- 1 cup vegetable broth
- 1-28 ounce can diced tomatoes
- 1.5 teaspoons maple syrup
- 2 cups French lentils
- 1 teaspoon apple cider vinegar or fresh lime juice
- Coconut milk, to taste
- Oil or vegetable broth, as needed
Preparation
Sauté the finely chopped green chili, chopped onion, minced garlic, and minced ginger in a little oil or vegetable broth until the onion softens.
Add the curry powder and sauté for another minute.
Add the vegetable broth, diced tomatoes, and maple syrup.
Mix well before transferring to a blender.
Blend until smooth.
Return the mixture to the saucepan and mix in the French lentils.
Bring to a boil, then reduce the heat.
Simmer until the lentils are cooked, about 25 minutes, adding more broth as needed.
Once the lentils are cooked, stir in the apple cider vinegar or fresh lime juice and the desired amount of coconut milk.
Adjust salt and maple syrup to taste.
