Tomatoes are incredibly versatile, and they certainly don’t have to be limited to salads, pasta sauces and Mediterranean dishes.
This warming Tomato, Lentil & Coconut Curry combines fresh tomatoes with red lentils, warming spices and creamy coconut milk for a simple meat-free dinner.
It’s filling, affordable and perfect for an October evening.
Ingredients
- 500g ripe British tomatoes, chopped
- 200g red lentils
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 small piece fresh ginger, grated
- 1 tin coconut milk
- 500ml vegetable stock
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp chilli flakes
- 1 tbsp vegetable oil
- Fresh coriander
- Rice or naan bread, to serve
Method
- Heat the oil in a large saucepan.
- Add the onion and cook gently until softened.
- Add the garlic, ginger and spices and cook for another minute.
- Stir in the chopped tomatoes and cook for around five minutes until they begin to soften.
- Add the lentils, coconut milk and vegetable stock.
- Bring to a gentle simmer.
- Cook for approximately 25–30 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
- Add a little more water or stock if needed.
- Season to taste and finish with fresh coriander.
- Serve with rice or warm naan bread.
An Easy Midweek Meal
This curry is a brilliant recipe for busy evenings because everything cooks together in one pan.
The tomatoes form the base of the curry, while the lentils make it hearty and filling and the coconut milk adds creaminess.
You can also adapt it depending on what you have available. Add spinach towards the end of cooking, throw in some chickpeas or increase the chilli if you prefer a little more heat.
Any leftovers can be refrigerated and enjoyed for lunch the following day.
