Tomato curry with lentils and Tomato Blend

  • 4 persons
  • 20 minutes preparation
  • 20 min.


  1. 550 g Tomato Blend
  2. 1 tsp yellow mustard seeds
  3. 1 tsp coriander seeds
  4. 1 tsp cumin seeds
  5. 2 tsp turmeric
  6. 1 tsp cinnamon
  7. 2 cm fresh ginger, grated
  8. 2 tbsp sunflower oil
  9. 250 g yellow lentils
  10. 1 cup water
  11. 1 bunch fresh coriander, finely chopped
  12. 2 onions, finely chopped
  13. 3 large cloves garlic, finely chopped


1. Bring a large pot of water to the boil.
2. Grate the fresh ginger, slice the onion in rings, and finely chop the coriander.
3. Place the mustard seeds, coriander seeds, and the cumin seeds in a small frying pan. Toast the spices until they release a wonderful aroma. Set aside.
4. Finely chop the onions and garlic. Pour the sunflower oil in a heavy-bottomed pan and gently fry the onions until soft. Add the garlic and the roasted spices and fry for about two minutes.
5. Add the turmeric, cinnamon, and fresh ginger, and fry together for about three minutes.
6. Add the yellow lentils and continue to cook for another two minutes. Add the cup of water and braise for about fifteen minutes, stirring occasionally, until the lentils are done. Add a little water if it starts to stick to the bottom of the pan. Keep the lid on the pan.
7. Once the lentils are soft, blend them with a hand-held blender. Don’t blend into a mash, but create a coarse mixture.
8. Add the rice to the boiling water and cook for ten minutes. Drain the rice, place the lid back on the pan, and set aside for five minutes.
9. When the rice has been cooking for about five minutes, add the pot of Tomato Blend and allow to simmer for ten minutes, stirring occasionally.
10. Finish the dish with the chopped coriander.

Tip: serve with rice, 1 red onion sliced into rings, and a tablespoon of yoghurt, chapati, and home-made tomato chutney.

The tasteful and versatile tomato base

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