Name: Tomato and Lentil Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 yellow or white onion, chopped; 3 cloves garlic, pressed or minced; 1 tablespoon minced fresh ginger; 1 jalapeño pepper, minced; 2 tablespoons curry powder; 1 teaspoon ground cumin; Pinch of sugar; 2 Yukon gold potatoes, peeled and chopped; 1 carrot, chopped; Salt and black pepper; 1 cup black beluga lentils or regular green/brown lentils, picked over for debris and rinsed; 3 cups vegetable broth; 1 cup light coconut milk, plus more for garnish; 1 large can (28 ounces) diced tomatoes; 1 small cauliflower, cored and roughly chopped; 1/4 cup chopped fresh cilantro, for garnish; Cooked brown jasmine or long-grain rice, for serving (optional); Lime wedges, for serving