Red Lentil Curry

rainbowplantlife.com

Eebie

1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil

4 cloves garlic, minced

2 inch piece of fresh ginger, peeled and minced or grated

1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric

1 to 2 serrano peppers, diced (see recipe note below on spice level)

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)

2 teaspoons curry powder

1 teaspoon garam masala

Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)

Freshly cracked black pepper to taste

1 cup (180 to 190g) red lentils, or split red lentils (the split variety will cook a bit quicker)

2 cups (480 mL) low-sodium vegetable broth

1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)

1 (13.5-ounce/400 mL) can full-fat coconut milk

3 tablespoons unsweetened creamy almond butter

½ a small lemon, juiced

½ cup (~8g) fresh cilantro, roughly chopped

For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan

Directions at rainbowplantlife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer