Preview
5-Ingredient Creamy Tomato Lentil Curry
5 min
Prep Time15 min
Cook Time20 min
Total TimeThis recipe is for when you run out of groceries, don’t want to order in, too tired to cook but still want to eat healthy. This creamy tomato curry can be made with 5 shelf-stable pantry items in under 20 minutes. Never have a hangry emergency again!
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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