Tomato and Lentil Curry

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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
¼ cup chopped fresh cilantro, for garnish
Cooked brown jasmine or long-grain rice, for serving (optional)
Lime wedges, for serving

As published by Cookie and Kate.

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