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!

Servings: 2 people

Author:

Course:

Main Course

Keywords:

Broccoli Vegetarian Lunch Curry Dinner StirFry sweet potatoes Lentil green tomatoes

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.

Vegetarian Green Tomato Curry

Course:

Keywords:

🧂 Ingredients

Instructions

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