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