Vegan Lentil Tomato Curry
Ingredients
- A little oil or vegetable broth
- 1 finely chopped green chili
- 1 chopped onion
- 3 minced garlic cloves
- 1 tablespoon minced ginger
- 2 tablespoons curry powder
- 1 cup vegetable broth
- 1 (28 oz) 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
- Salt, to taste
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 and blending until smooth.
Return the blended mixture to the saucepan, stir in the French lentils, bring to a boil, then reduce heat and simmer for about 25 minutes or until the lentils are cooked, adding more broth as needed.
Stir in the apple cider vinegar or fresh lime juice and the desired amount of coconut milk; adjust salt and maple syrup to taste.
