Vegan Red Lentil Curry

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

rainbowplantlife.com/vegan-red-lentil-curry/

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)

Directions at rainbowplantlife.com

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