Vegan Red Lentil Curry

Concise, attention-grabbing introduction to the rest of the blog post

Why You’ll Love This Recipe

Ingredients

Prep & Cooking Instructions

Nutritional Benefits

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Why You’ll Love This Recipe

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1 tablespoon coconut 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 and add it with the other ground spices)
1-2 serrano peppers, diced (I use 1 jalapeno (seeds in for more heat))
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili powder
2 teaspoons curry powder
1 teaspoon garam masala
1/8 teaspoon cayenne pepper
Kosher salt or sea salt to taste
Freshly cracked black pepper to taste
1 cup red lentils
2 cups low-sodium vegetable broth
1 14-ounce can crushed tomatoes
1 14-ounce can full-fat coconut milk
3 tablespoons unsweetened creamy almond butter
1/2 a small lemon, juiced
For serving: fresh cilantro, Basmati or Jasmine rice and naan bread

Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, turmeric, and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. Then add the spices (cumin through cayenne pepper) and salt and pepper to taste, and cook for 1 minute until fragrant.
Stir in the lentils, vegetable broth, and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20-25 minutes until the lentils are cooked through and have softened. If you find that the lentils are soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
Remove the lid and stir in the coconut milk, almond butter, and salt & pepper to taste Continue cooking on low heat, uncovered for 5-7 minutes. Finally, stir in the lemon juice and turn off the heat.
If you want your lentils to be creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
Garnish with cilantro and serve withal rice and/or naan bread.

“Who needs magic beans when you have lentils?”