Tomato and Lentil Curry

cookieandkate.com

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

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