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Vegan Lentil Curry with Tomatoes {GF}

Vicky Berman
  • 30 minutes
  • Serves 4

INGREDIENTS

1 tbsp

coconut oil

1

small onion (diced)

3 cloves

garlic (minced)

2

inch piece of ginger (minced)

2 tsp

curry powder

1 tsp

salt

1 tbsp

red curry paste

1 cup

red lentils

2 cups

coconut milk

1 15 ounce can

diced tomatoes

1 cup

chickpeas (optional)

cilantro (chopped for garnish)

lime wedges (for garnish)