Vegan Lentil and Tomato Curry
Ingredients
- 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-ounce) can diced tomatoes
- 1-1/2 teaspoons maple syrup
- 2 cups French lentils
- 1 teaspoon apple cider vinegar or fresh lime juice
- Coconut milk (to taste)
- Oil or vegetable broth (for sautéing)
- 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 oil or veggie 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 and 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.
