Preview
5-Ingredient Creamy Tomato Lentil Curry
5 min
Prep Time15 min
Cook Time20 min
Total Time
Ingredients (4 servings)
MetricImperial
400g tinned tomatoes
400g lentils
1 small onion
2 tbsp curry powder
4 tbsp coconut milk
1 tsp olive oil
-Salt, to taste
-Pepper, to taste
- Using a box grater, coarsely grate onion.
- Heat up olive oil in a large nonstick skillet over medium heat. Add grated onion and cook until most of the liquid has evaporated and it’s starting to brown.
- Stir in curry powder and tomatoes. Continue cooking on medium-low heat for 5-6 minutes, stirring occasionally.
- Add lentils and cook for 1-2 minutes, stirring occasionally.
- Reduce the heat to low and stir in coconut milk. Once the mixture comes to a simmer again, turn off the heat. Season to taste with salt and pepper. Serve with cauliflower rice. Enjoy!
Notes
- I served the curry with cauliflower rice but feel free to serve it with basmati rice, brown rice, naan bread, toasted sourdough or really whatever you have at home!
- You may substitute coconut milk with cashew / oat milk.
- Feel free to substitute lentils with chickpeas or any canned beans you have at home
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