Tomato and Lentil Curry Recipe - Gluten-Free, Vegan
This Tomato and Lentil Curry Recipe is Gluten-Free and Vegan and is a recipe that you definitely need to try. It uses pantry staples and is full of flavour and is the perfect comforting curry served on rice!
Equipment
- stove top
Ingredients
- 1 tablespoon of olive oil
- 1 onion - diced
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1 tablespoon of coriander cilantro
- 1 tablespoon of ground cumin
- 1½ tablespoon of tumeric
- ½ teaspoon of your choice of 'spicy' - chilli or cayenne
- a good pinch of salt
- 2 tins 400g of diced tomatoes
- 2 tins 400mls of coconut milk
- 2 tins 400g of tinned brown lentils
- 1 cups of water
- Cooked rice to serve
Instructions
- In a saucepan add in the olive oil, diced onion, garlic, coriander and cumin and saute until fragrant and onions are soft.
- Add in the 2 tins of tomato, turmeric, salt, ginger and spices - chilli/cayenne and stir to combine and cook for 2 mins or until bubbling.
- In a strainer, drain and rinse the lentils and add to the tomato mixture, mix and then add in 1 cup of water and stir.
- Bring to the boil and keep stirring to make sure the lentils don't stick to the base of the saucepan.
- Once the water has reduced and it is a thick mixture, add in the coconut milk and stir to combine.
- Bring to the boil and then reduce to a simmer until you have a deliciously thick, creamy curry.
- Serve on top of cooked rice and with naan bread or papadums.