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Heirloom Tomato and Red Lentil Curry

Category:

Roasted Heirloom Tomatoes

Recipe by Catherine Louise Schubert

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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