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Heirloom Tomato and Red Lentil Curry

Category:

Clarified Tomato BrothVegetarian
60 mins
Serves 6
Vegetarian

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.

Notes:

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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