Tomato and Lentil Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty lentil and tomato curry packed with roasted vegetables and fragrant spices. Rich, warming, and full of plant-based protein, it comes together in an hour. Serve over rice for a complete vegan meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 yellow or white onion, chopped
- 3 cloves garlic, pressed or minced
- 1 tablespoon minced fresh ginger
- 1 jalapeño pepper, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- Pinch of sugar
- 2 Yukon gold potatoes, peeled and chopped
- 1 carrot, chopped
- Salt and black pepper
- 1 cup black beluga lentils or regular green/brown lentils, picked over for debris and rinsed
- 3 cups vegetable broth
- 1 cup light coconut milk, plus more for garnish
- 1 large can (28 ounces) diced tomatoes
- 1 small cauliflower, cored and roughly chopped
- 1/4 cup chopped fresh cilantro, for garnish
- Cooked brown jasmine or long-grain rice, for serving (optional)
- Lime wedges, for serving
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1065mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1429mg
- Calcium
- 178mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1065MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.