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Red Lentil Curry

Prep
10 minutes
Cook
35 minutes
Serves
'4'
Course
Dinner
Cuisine
Indian

Method

  1. Rinse red lentils1 cup in cold water until the water runs clear.
  2. Heat a large, deep skillet or large saucepan over medium-high heat and add coconut oil1 tablespoon. Once the oil is shimmering, add garlic4 cloves, ginger2 inch piece, turmeric1 tablespoon and serrano peppers1-2 and cook for 2 minutes, stirring frequently to prevent garlic from burning.
  3. Add ground cumin1 teaspoon, ground coriander1/2 teaspoon, red chili powder1 teaspoon, curry powder2 teaspoons, garam masala1 teaspoon, salt=1 tsp and ground black pepperto taste and cook for 30-60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along with the rest of the spices.
  4. Pour in low-sodium vegetable broth2 cups and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and crushed tomatoes1 14-ounce can and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20-25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
  5. Remove the lid and stir in coconut milk1 13.5-ounce can, almond butter3 tablespoons, along with saltto taste and ground black pepperto taste. Continue cooking on low heat, uncovered for 5-8 minutes, until the curry has thickened and is creamy.
  6. Finally, stir in lemon1/2 and cilantro1/2 cup, and turn off the heat. If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
  7. Serve the curry with Basmati rice or Jasmine rice and/or Indian flatbread such as roti, paratha, or naan and garnish with additional cilantro. Store leftovers in the fridge for about 3-4 days.