Vegan Red Lentil Curry

rainbowplantlife.com

Jody

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*

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 can crushed tomatoes

1 14-ounce can full-fat coconut milk (see notes above for substitutes)

3 tablespoons unsweetened creamy almond butter

½ a small lemon, juiced

½ cup fresh cilantro, roughly chopped

For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan

subheading: Recipe Notes:

note: If you can't tolerate spicy food whatsoever, you can omit the chili peppers. If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (with the seeds), and if you really like things on the spicy side, use two Serrano peppers (with seeds intact).

Directions at rainbowplantlife.com

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