Creamy Vegan Lentil Tomato Coconut Curry
Ingredients
- 1 green chili, finely chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- oil or vegetable broth, as needed
- 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 finely chopped green chili, chopped onion, minced garlic cloves, and minced 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 and transfer to blender
Blend until smooth
Return the sauce to the saucepan and mix in French lentils
Bring to a boil, then reduce heat and simmer until lentils are cooked (about 25 minutes), adding more broth if needed
Stir in apple cider vinegar or fresh lime juice and coconut milk
Adjust salt and maple syrup to taste
