Creamy Vegan Curry Lentil Casserole

veganricha.com

Marti V

2 tsp oil

3 cloves garlic minced

¼ cup ( 40 g) onion finely chopped

1 hot green chili finely chopped

½ tsp ground cumin

½ tsp ground coriander

½ tsp turmeric

½ to 1 tsp garam masala or curry powder

1 bay leaf

⅛ tsp black pepper

1 good pinch of cinnamon

¾ cup ( 144 g) of lentils brown or green

14 oz can ( 28.35 g) tomatoes

14 oz can ( 396.89 ml) coconut milk

2 ½ cups ( 591.47 ml) broth divided

¾ tsp salt divided

2 Tbsp almond butter or cashew butter or use sun butter to make it nut-free - warmed

Lemon juice and cilantro for garnish

Directions at veganricha.com

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