Tomato and Lentil Curry by Cookie and Kate

This is a hearty, bold, veggie-packed curry stew with lentils. It's vegan and good for you, too! Recipe yields 4 to 6 servings.

Original recipe

View on Cookie and Kate


Prep: 20mins Cook: 40mins Total: 1mins


384 calories
Carbohydrate content
63.4 g
Cholesterol content
0 mg
Fat content
9.2 g
Fiber content
14.6 g
Protein content
18.2 g
Saturated fat content
4.2 g
Serving size
1 serving, without rice
Sodium content
687 mg
Sugar content
11.7 g
Trans fat content
0 g



  1. Warm the oil in a large pot or Dutch oven over medium-high heat. When it’s hot, add the onion, garlic, ginger, and jalapeño. Cook until softened, about 3 to 5 minutes, stirring occasionally. Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about 1 minute.
  2. Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or two. Add the lentils, broth, coconut milk and tomatoes with their liquid. Bring the mixture to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring occasionally, until the potatoes and carrots are soft, about 15 to 20 minutes.
  3. Add the cauliflower and adjust the heat so that the mixture bubbles gently. Cook until all of the vegetables are tender, about 15 more minutes. Serve in bowls with an extra drizzle of coconut milk, chopped cilantro, and a wedge of lime.