Vegan Tomato and Lentil Curry

Summary

Ah, Vegan Tomato and Lentil Curry! It’s that mouth-watering dish that gives us a burst of flavors while staying loyal to our vegan values. Packed with the nutrition of tomatoes and lentils, this curry not only satiates our taste buds but also fills us up with wholesome goodness. Ready to dive into the world of deliciousness? Let’s get cooking!

Ingredients

• Tomatoes: 6 large ones (approx. 2 pounds [~900 grams])
• Red lentils: 1 cup (240 ml [~240 grams])
• Coconut oil: 2 tablespoons (30 ml)
• Onion: 1 large, finely chopped
• Garlic cloves: 3, minced
• Ginger: 1-inch piece, grated
• Green chilies: 2, slit
• Ground turmeric: 1 teaspoon (5 ml)
• Ground cumin: 1 teaspoon (5 ml)
• Ground coriander: 1 teaspoon (5 ml)
• Garam masala: 1 teaspoon (5 ml)
• Vegetable broth: 4 cups (960 ml)
• Coconut milk: 1 cup (240 ml)
• Fresh coriander (cilantro): for garnish
• Salt: to taste

Preparation & Cooking Time: 45 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 310
• Protein: 15g
• Carbohydrates: 40g
• Dietary Fiber: 12g
• Sugars: 6g
• Fat: 10g
• Saturated Fat: 7g
• Sodium: 580mg

How to Make Vegan Tomato and Lentil Curry

1. Start with the basics: Heat coconut oil in a large pan over medium heat.
2. Onions first: Add onions and sauté until they’re translucent. It usually takes about 5 minutes.
3. Ginger, garlic, and chilies: Stir them in and fry for another 2 minutes until aromatic.
4. Spice it up: Throw in your ground turmeric, cumin, coriander, and garam masala. Cook this mixture until the spices release their fragrance – around a minute should do.
5. Lentils in action: Add in your red lentils, giving them a good stir to ensure they’re well-coated in the spicy onion mix.
6. Tomato time: Pour in those fresh tomatoes along with the vegetable broth. Bring this concoction to a boil.
7. Simmer away: Once boiling, reduce the heat and let the curry simmer for about 20 minutes. The lentils should become soft by then.
8. Final touch: Stir in coconut milk and cook for another 10 minutes. Season with salt.
9. Garnish: Sprinkle fresh coriander (cilantro) on top before serving. Your Vegan Tomato and Lentil Curry is ready!

Tips

1. For a creamier texture, you can blend half the soup and then mix it back in.
2. If you want your Vegan Tomato and Lentil Curry to have a spicier kick, add an extra chili or two!
3. If the curry thickens too much upon cooling, just add a splash of water or vegetable broth when reheating.

Serving Suggestions

Serve your Vegan Tomato and Lentil Curry piping hot. You can enjoy it with:

• Brown rice or quinoa for an extra healthy touch.
• Vegan naan or whole wheat tortillas.
• A side salad to balance out the richness.

Remember, AH7 believes in giving you recipes that not only tantalize your taste buds but also keep you in peak health. This Vegan Tomato and Lentil Curry does just that. So, the next time you’re in the mood for something comforting, filling, and nutritious, you know what to whip up! Dive in and enjoy every flavorful spoonful!

Vegan Tomato and Lentil Curry

Ah, **Vegan Tomato and Lentil Curry**! It’s that mouth-watering dish that gives us a burst of flavors while staying loyal to our vegan values. Packed with the nutrition of tomatoes and lentils, this curry not only satiates our taste buds but also fills us up with wholesome goodness. Ready to dive into the world of deliciousness? Let’s get cooking!

5 from 1 vote

Print Share Email Tweet Pin

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

Vegan Tomato and Lentil Curry

Amount per Serving

Calories

310

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

7

g

44

%

Sodium

 

573

mg

25

%

Carbohydrates

 

40

g

13

%

Fiber

 

12

g

50

%

Protein

 

15

g

30

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Tomatoes: 6 large ones approx. 2 pounds [~900 grams]
• – Red lentils: 1 cup 240 ml [~240 grams]
• – Coconut oil: 2 tablespoons 30 ml
• – Onion: 1 large finely chopped
• – Garlic cloves: 3 minced
• – Ginger: 1-inch piece grated
• – Green chilies: 2 slit
• – Ground turmeric: 1 teaspoon 5 ml
• – Ground cumin: 1 teaspoon 5 ml
• – Ground coriander: 1 teaspoon 5 ml
• – Garam masala: 1 teaspoon 5 ml
• – Vegetable broth: 4 cups 960 ml
• – Coconut milk: 1 cup 240 ml
• – Fresh coriander cilantro: for garnish
• – Salt: to taste

Instructions

• **Start with the basics**: Heat coconut oil in a large pan over medium heat.
• **Onions first**: Add onions and sauté until they’re translucent. It usually takes about 5 minutes.
• **Ginger, garlic, and chilies**: Stir them in and fry for another 2 minutes until aromatic.
• **Spice it up**: Throw in your ground turmeric, cumin, coriander, and garam masala. Cook this mixture until the spices release their fragrance – around a minute should do.
• **Lentils in action**: Add in your red lentils, giving them a good stir to ensure they’re well-coated in the spicy onion mix.
• **Tomato time**: Pour in those fresh tomatoes along with the vegetable broth. Bring this concoction to a boil.
• **Simmer away**: Once boiling, reduce the heat and let the curry simmer for about 20 minutes. The lentils should become soft by then.
• **Final touch**: Stir in coconut milk and cook for another 10 minutes. Season with salt.
• **Garnish**: Sprinkle fresh coriander (cilantro) on top before serving. Your Vegan Tomato and Lentil Curry is ready!

Notes

1. For a creamier texture, you can blend half the soup and then mix it back in.
2. If you want your **Vegan Tomato and Lentil Curry** to have a spicier kick, add an extra chili or two!
3. If the curry thickens too much upon cooling, just add a splash of water or vegetable broth when reheating.