Simple Lentil Tomato Curry with Coconut Milk
Ingredients
- 1 green chili, finely chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1-2 tablespoons 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
- 1 teaspoon apple cider vinegar or juice of 1 lime
- coconut milk (to taste)
- salt (to taste)
Preparation
Sauté the green chili, onion, garlic, and ginger in vegetable 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 and transfer to a blender
Blend until smooth
Return the mixture to the saucepan and mix in the lentils
Bring to a boil, then reduce the heat
Simmer until the lentils are cooked, about 25 minutes, adding more broth as needed
Stir in the apple cider vinegar or lime juice and coconut milk
Adjust the salt and maple syrup to taste
