Vegan Lentil Tomato Curry with Coconut Milk
Ingredients
- 1 green chili, finely chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1-2 tablespoons vegetable oil or vegetable broth (for sautéing)
- 2 tablespoons curry powder
- 1 cup vegetable broth
- 1 (28-ounce) can diced tomatoes
- 1 1/2 teaspoons maple syrup
- 2 cups French lentils
- 1 teaspoon apple cider vinegar or juice of 1/2 lime
- coconut milk, to taste
- Salt, to taste
- Additional maple syrup, to taste (optional)
Preparation
Sauté the green chili, onion, garlic, and ginger in vegetable oil or 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
Transfer the mixture to a blender and blend until smooth
Return the blended mixture to the saucepan and mix in the lentils
Bring the mixture to a boil, then reduce the heat
Simmer for about 25 minutes, or until the lentils are cooked, adding more broth if needed
Stir in the apple cider vinegar or lime juice and coconut milk
Adjust the salt and maple syrup to taste
