Vegan Red Lentil Curry

rainbowplantlife.com

frozenstuff

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

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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