5-Ingredient Creamy Tomato Lentil Curry
yield: 4 servingsprep time: 5 minscook time: 15 mins
Vegan
Vegetarian
Dairy Free
Gluten Free

DESCRIPTION
INGREDIENTS
- 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
INSTRUCTIONS
- 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
© Chloe Ting Recipes – https://chloeting.com/recipes/5-ingredient-creamy-tomato-lentil-curry