lentil canned tomato Buying Guide + Great Price
This cozy lentil curry recipe is made with the most delicious coconut curry and canned tomato broth, it is naturally gluten-free and perfect for vegans, it is quite simple to make.
canned tomatoes
It is meaty and reassuring, and it is created with the most warming curry spices, which are guaranteed to warm you up on a chilly evening as winter comes to a close.
Despite this, it is still nice and healthful, as well as being gluten-free and vegan, and it is packed with ingredients that make me feel wonderful right now, which is exactly what I'm seeking as winter gives way to spring. Additionally, it is simply mouthwateringly good.
There is plenty of tender, hearty lentils, chopped sweet potatoes, and vegetables, as well as a swirl of coconut milk and fresh cilantro sprinkled on top of each plate. The soup is a thick, delicious coconut tomato curry broth.
When taken as a whole, the tastes in this dish are exquisitely harmonious and almost impossible to resist. And because it is one of those dishes that tastes even better the next day, it is ideal for easy meal preparation if that is something you are interested in doing (plus it also freezes well).
Okay, how about we prepare a curry using canned tomatoes and lentils?
Curry With Canned Tomatoes and Lentils Ingredients:
Now that we have that out of the way, let's speak about your shopping list! This curry dish is one of my favorites because it uses only items that are typically found in a kitchen's pantry as well as fresh ingredients that are available throughout the year. This is especially appealing to me in the dead of winter. To make this recipe for lentil curry, you will need...
Sautéed in a little olive oil, the onion and garlic will lay the groundwork for the broth that we will be making.
Curry spices: For this dish, we will use a combination of ground cumin, ground coriander, ground ginger, ground turmeric, and ground cayenne pepper.
Canned tomatoes, specifically two cans of diced tomatoes. (Or, if you prefer a broth with more sauce, I suggest using one can of crushed tomatoes in addition to one can of diced tomatoes.) If you can find fire-roasted tomatoes at your supermarket, I strongly suggest using those instead of regular tomatoes for an additional layer of flavor.
We will add half of one can of coconut milk to the broth, reserving the other half to sprinkle on top of the curry right before serving.
To ensure that the sweet potato cooks fast, it should be diced very small.
Veggie stock: Or chicken stock, depending on your personal preference.
When it comes to the lentils, I like to use green or brown lentils for this dish because they are more likely to maintain their shape after being cooked. Despite this, red lentils are a perfectly viable alternative; the only difference is that they will get mushier (also note that they will cook faster).
Always remember to season with salt and pepper.
If you are a fan of cilantro, you may want to consider using it as a garnish by piling a substantial amount on top of each serving.
How to Make Lentil Curry:
To make this recipe for canned tomato lentil curry, you simply need to...
Sauté the vegetables and spices: Saute the onion and garlic until softened, and also let all of those great curry spices toast for one minute before adding the broth. This will help bring out the best flavors in the onion, garlic, and spices.
Mix in the ingredients that are left over. Add everything else (minus half a can of coconut milk, which we will save for later.)
Simmer. After that, lower the heat and continue cooking the soup at a low simmer until the lentils have reached the desired consistency.
Season. Always taste before seasoning, and add salt and pepper to taste as necessary.
Serve. After that, serve this lentil curry over rice, quinoa, or naan while it is still delicious and toasty. Then, just before you serve the soup, I suggest topping each bowl with a generous amount of fresh cilantro and dripping a little bit of coconut cream over the entire dish.
Possible Variations:
This lentil curry can be customized in a wide variety of mouthwatering ways because of its versatility. For instance, you shouldn't hesitate to...
You can use red lentils instead of brown or green lentils because they cook more quickly and work just as well in their place. The longer they are allowed to sit, the less shape they will keep and the more likely they are to become mushy.
(However, if you were to make this soup with red lentils, the pureed version of it would also be rather tasty!)
Include some greens by incorporating a few handfuls of baby spinach or kale into the curry about a few minutes before it is ready to be served.
Add some protein—whether it be cooked chicken, steak, or tofu—this lentil curry would taste fantastic with any of those additions.
Make it spicier: If you want this curry to have more heat, you may certainly feel free to add a little bit more cayenne pepper to the dish.
You can substitute cream for the coconut milk in this recipe if you would rather not cook with coconut milk. If you would want to use cream instead of coconut milk, feel free to do so. (Or you could simply omit the cream or coconut milk entirely.)
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