Go Back
Print
Green Tomato Lentil Curry

Vegetarian Green Tomato Curry

This Vegetarian Green Tomato Curry comes together quickly for lunch or dinner, but always tastes like you might have spent hours stirring this deliciousness together. And except for the green tomatoes, I almost always have these ingredients in my pantry!

Course Main Course
Keyword broccoli, curry,, dinner, green tomatoes, lentil,, lunch, stirfry, sweet potatoes, vegetarian,
Cook Time 25 minutes
Servings 2 people
Author Ashleigh Grange

Ingredients

  • 1 Tbsp cooking oil of choice
  • 2 tsp whole, yellow mustard seeds
  • ½ tsp whole fenugreek spice
  • 1/2 tsp red pepper flakes (optional; increase or decrease depending on whether you like things spicy!)
  • 3 garlic cloves finely minced
  • 1 medium red onion chopped
  • 1 1/2 cups chopped green tomatoes
  • 1 medium sweet potato chopped into small cubes, about 1 generous cup
  • 1/2 cup dry, uncooked red lentils rinsed
  • 1 cup 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. This dish benefits from maximum creaminess.

Instructions

  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 aroma. 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.

Recipe Notes

You can swap other veggies for the broccoli, if you like!