Tomato Lentil Curry

Name: Tomato Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon olive oil; 1 medium white or yellow onion, peeled and diced; 3 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon ground ginger; 2 teaspoons ground turmeric; 1/4 teaspoon cayenne; 2 (15-ounce) cans fire-roasted crushed tomatoes (or 1 can crushed tomatoes + 1 can diced tomatoes); 1 (15-ounce) can coconut milk, divided; 1 small sweet potato, peeled and finely diced (about 1 1/2 cups or 8 ounces); 3 cups veggie stock; 1 cup green or brown lentils, rinsed and picked over; fine sea salt and freshly-cracked black pepper, to taste; chopped fresh cilantro, for garnish

This cozy tomato lentil curry recipe is made with the most delicious coconut curry tomato broth, it's naturally gluten-free and vegan, plus it's a breeze to make and always a crowd fave.

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (10) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

4 servings

1 tablespoon olive oil
1 medium white or yellow onion, peeled and diced
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
2 teaspoons ground turmeric
1/4 teaspoon cayenne
2 (15-ounce) cans fire-roasted crushed tomatoes (or 1 can crushed tomatoes + 1 can diced tomatoes)
1 (15-ounce) can coconut milk, divided
1 small sweet potato, peeled and finely diced (about 1 1/2 cups or 8 ounces)
3 cups veggie stock
1 cup green or brown lentils, rinsed and picked over
fine sea salt and freshly-cracked black pepper, to taste
chopped fresh cilantro, for garnish

Steps

Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute, stirring occasionally. Add cumin, coriander, ginger, turmeric and cayenne and sauté for 1 minute, stirring frequently.
Add the tomatoes, 2/3 cup of coconut milk, sweet potato, veggie stock, lentils and stir to combine. Continue cooking until the soup reaches a simmer.
Reduce heat to medium-low to maintain the simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
Taste and season with salt and pepper as needed. (I added about 1 teaspoon salt and 1/2 teaspoon pepper.)
Serve warm with rice and/or naan, drizzled with the remaining coconut milk and garnished with lots and lots of fresh cilantro.

💰 Cost Estimate

Total Ingredients Rp 1.050

Per Serving Rp 263/serving

🏠 Save ~Rp 2.100 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
olive oil	1 tablespoon	-	-
medium white or yellow onion	1	-	-
garlic	3 cloves	-	-
ground cumin	1 tablespoon	Rp 70.000/kg	Rp 1.050
ground coriander	1 tablespoon	-	-
ground ginger	1 tablespoon	-	-
ground turmeric	2 teaspoons	-	-
cayenne	0.25 teaspoon	-	-
	2	-	-
	1	-	-
small sweet potato	1	-	-
veggie stock	3 cups	-	-
green or brown lentils	1 cup	-	-
fine sea salt and freshly-cracked black pepper	-	-	-
chopped fresh cilantro	-	-	-