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Heirloom Tomato and Red Lentil Curry


Clarified Tomato BrothVegetarian
60 mins
Serves 6

This easy curry recipe can be used as a main dish or a side dish.

Vadouvan is a French inspired curry, you could substitute any mild curry powder in this recipe.


Tins of coconut milk seem to vary between 14 oz and 13.5 oz.

It would be good served with naan.

I used Roasted Heirloom Tomatoes and Clarified Tomato Broth, but because of the curry everything looks yellow.

  • Step 1

    Heat the oil or ghee in a heavy pot. Add the onion and cook, but do not color; about 5 minutes.

  • Step 2

    Add the garlic, ginger, Vadouvan, and salt. Stir for one minute.

  • Step 3

    Add the Roasted Heirloom Tomatoes to the pan and cook for 5 minutes.

  • Step 4

    Stir in the red lentils, the Clarified Tomato Broth, and the water. Bring to a low boil, reduce heat, cover and simmer for 30 minutes. Check from time to time to make sure that the lentils are not sticking.

  • Step 5

    Add the spinach and coconut milk and cook for 5 minutes.

  • Step 6

    Add the lime juice and cilantro. Add salt and pepper to taste and serve.

Ingredient list

  • 2
    Tbspn Olive Oil or Ghee
  • 1
    Onion, chopped
  • 5
    Garlic cloves, chopped
  • 1
    inch fresh ginger, minced
  • 2
    Tbspn Vadouvan Spice
  • 1
    jar Roasted Heirloom Tomatoes (16 oz)
  • 1
    jar Clarified Tomato Broth (16 oz)
  • 2
    cups water
  • 2
    cups dried Red Lentils
  • 2
    large handfuls Spinach, chopped
  • 1
    tin Coconut Milk, full fat
  • 1
    Lime, juiced
  • 1
    handful Cilantro, chopped
  • Salt and Pepper

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