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Green Tomato Lentil Curry (dairy-free, gluten-free, vegan)


  • 1 Tb coconut oil
  • 2 tsp whole yellow mustard seeds
  • ½ tsp whole fenugreek seeds
  • ½ tsp red pepper flakes optional for spice; increase or decrease depending on whether you like things spicy!
  • 3 garlic cloves finely minced
  • 1 medium red onion chopped
  • 1 ½ cups chopped green tomatoes
  • 1 medium sweet potato about 1 generous cup, chopped into small cubes
  • ½ cup dry uncooked red lentils, rinsed
  • 1 cup of chopped broccoli small florets
  • 2 tsp ground coriander
  • 1 tsp fresh grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp sea salt
  • Generous amount of ground pepper
  • 1 cup coconut milk I like a canned, organic, BPA-free variety because the curry benefits for maximum creaminess


  1. Over medium heat, melt the coconut oil and add the mustard seeds, cooking for about 30 seconds or until they begin to pop. Keep a pot lid handy in case the seeds start to pop out of the pan. Shake often.
  2. Add the fenugreek and red pepper flakes (if using) for 30 seconds or until they just begin to release their aromas. Watch these carefully to make sure they don’t burn. Add garlic and red onion and cook for 1 minute until the onion begins to soften.
  3. Add 1 cup of water. Add the green tomatoes, sweet potato and red lentils. Stir well.
  4. Cover and cook for 6-8 minutes or until sweet potatoes are just barely tender.
  5. Sprinkle broccoli florets over the top, replace the cover and reduce heat to low. Cook for 3-4 minutes or until the broccoli is bright green and tender. Remove from heat.
  6. Add spices, salt, pepper and coconut milk and mix well. If the curry is too thick, add ¼ cup (or more) of water to thin to your liking.
  7. Serve on its own, or with brown rice or quinoa.