Red Lentil Curry

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This luxurious, fan favorite Red Lentil Curry will get you truly excited about lentils! It’s an ultra-creamy and gourmet Indian-inspired meal made in one pot with pantry staples. Whip it up on a weeknight in 45 minutes!
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
5 from 2237 votes

Does indulgence come to mind when you think of lentils? Probably not. But that will all change after your first bite of this vegan Red Lentil Curry!

It’s a gourmet-tasting yet weeknight-friendly meal that packs rich and decadent flavors into a simple one-pot recipe. Using pantry staples, like red lentils, coconut milk, aromatics, ground Indian spices, and almond butter, this hearty lentil curry comes together in a snap. One spoonful and you’ll understand why it has over 1,800 5-star ratings!

Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Variations
6. Frequently Asked Questions
7. Recipe card with notes

Why this recipe works

Creamy, dreamy, and flavorful

Red lentils are pros at softening and practically melting into curries, stews, gravies, and soups, and are often used in traditional Indian dals (which this recipe is a loose adaptation of). 

This makes them the perfect match for this lentil curry. Unlike green or brown lentils, they take on a heavenly melt-in-your-mouth texture and give the dish its signature smooth texture.

The curry is given a boost of indulgence when full-fat coconut milk and creamy almond butter are added. These two rich ingredients change the dish for the better, transforming it from thin and spicy to a well-balanced, ultra-creamy, and family-friendly meal.

And with a handful of aromatics and a generous dose of ground Indian spices, this lentil curry takes on the classic (and addictive) Indian flavors you know and love.

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Deeply nourishing

You may think of this red lentil curry as comfort food because of its ultra-rich and indulgent flavors. However, it’s made with wholesome ingredients (which you can find at most grocery stores!). 

Red lentils make this a hearty, protein-packed meal. You’ll also stay full for hours from the fat in the coconut milk and almond butter. As a bonus, the aromatic trio of garlic, ginger, and turmeric infuses it with antioxidant and anti-inflammatory properties.

So while it may not taste healthy, you can feel good about getting a hefty dose of plant-based protein, vitamins, minerals, and antioxidants in every bite. Head to the FAQ section to learn more about the benefits of this rich and hearty dish.

1,800+ 5-star reviews!

This recipe has been a fan favorite for years, gathering over 1,800 5-star ratings! This is what readers are saying about it:

Dianne says, “This was the most incredible recipe! I absolutely loved it and it came out magnificently!”

Abhik says, “So easy to make and delicious! It’s the first curry I’ve been able to make and definitely going to be one that I make again and again!”

Emily says, “I just made this dish for my family for dinner & it was amazing! Everyone thought it was delicious. It was so quick and easy to make which is super helpful. Also very filling and satisfying. This is definitely going to be a go-to dish for me now!”

Ingredient notes

Red lentil curry ingredients in various bowls on a wooden cutting board.

Red lentils

No surprise here – red lentils are the star ingredient! When simmered in a creamy curry, vegan bolognese sauce, or hearty soup, red lentils break down and become super soft. This results in melt-in-your-mouth bites you just couldn’t achieve with any other type of lentil.

You can use either regular red lentils or split red lentils to make this recipe. Split lentils are more commonly available in South Asian grocery stores, often labeled as masoor dal. They also tend to cook a bit quicker than whole lentils because their skins have already been removed.

Substitute: Use yellow split lentils (moong dal in Indian grocery stores) instead of red lentils. I wouldn’t recommend green or brown lentils, as they don’t break down in the same way, so the texture will be different. 


The lentils may be the star of the show here but they (and the rest of the curry) would not be anywhere near as flavorful without the Holy Trinity of aromatics: garlic, fresh ginger, and green chiles (serrano or jalapeño peppers). They form the base of endless Indian dishes and curries, including my Chickpea Curry and Vegan Curry with Tofu recipes.

Fresh turmeric

Turmeric is a staple in Indian curries. Compared to dried turmeric, fresh turmeric is 10 times as flavorful and offers an abundance of earthy, peppery, and slightly bitter notes. 

Where to buy: You can find fresh turmeric at Indian and South Asian grocery stores, health food stores, and well-stocked grocery stores, like Whole Foods and Sprouts. It looks just like ginger but has bright orange flesh. 

Substitute: It’s totally fine to use 1 teaspoon of ground turmeric if you can’t find it fresh. The curry will still be delicious!  

Ground Indian spices

This is a weeknight-friendly lentil curry, which is why we’re using ground spices instead of whole. You need a simple blend of cumin, coriander, Indian red chili powder, curry powder, garam masala, salt, and pepper

The spices are toasted/bloomed in the oiled skillet after sautéing the aromatics, which brings out their hidden flavors and, ultimately, makes your curry much more layered and flavorful.

Substitute: If you can’t find Indian red chili powder (lal mirch), you can use 1 teaspoon of regular chili powder instead.

Coconut milk

A can of full-fat coconut milk is stirred in at the end, giving the curry an essential luxurious component. Its creaminess and high-fat content help balance the entire meal and temper the strong spicy, acidic, and tangy flavors. The curry wouldn’t be as family-friendly without it.

Substitute: If you are looking for a lighter meal, you can use light-coconut milk, but the curry won’t be as creamy. Also, it may be too spicy, so go easy on the green chile peppers. 

Almond butter

It may not be a traditional ingredient in Indian curries or dals, but almond butter brings another level of richness to this curry, along with the coconut milk. Plus, its subtle sweet nutty flavor is just lovely and adds that special something. North Indian curries sometimes rely on blended cashews to bring creaminess… so it’s not that different, right? 

Make sure you use natural smooth almond butter in this recipe. Crunchy almond butter is harder to incorporate and might leave chunks of almond butter behind. Also, avoid flavored almond butter because it has additives, like sugar, oil, salt, and emulsifiers, that will affect the flavors in the curry.

Substitute: Cashew butter would be the next best option, as it’s equally creamy and neutral in taste. Peanut butter might overwhelm the other flavors in this dish, but if it’s the only option you have, I recommend starting with a smaller amount (1 1/2 to 2 tablespoons, instead of 3) and taste as you go. That said, many users have made it with peanut butter and enjoyed it.

Nut allergy? Use tahini instead of almond butter.

Cilantro and lemon juice

Two finishing ingredients that enliven every bite and add a pop of freshness to the curry. 

Step-by-step instructions

Sauté the aromatics. Melt the coconut oil in a large, deep skillet over medium-high heat. Once it’s hot and shimmering, add the garlic, ginger, fresh turmeric, and Serrano pepper. Sauté until they’re soft and fragrant.

Add the spices and let them toast for up to 1 minute to bring out their hidden flavors.

Deglaze the skillet with the vegetable broth, scraping up any browned bits stuck to the bottom. Pour in the lentils and crushed tomatoes next. Stir to combine.

Turn down the heat and cover the pan with a lid. Let the curry simmer until the lentils are mostly softened.

Stir in the coconut milk, almond butter, salt, and pepper. Taste and adjust the seasonings to your liking.

Continue cooking until the curry is thick and creamy.

To finish, stir in the lemon juice and cilantro, then turn off the heat. Serve the curry with rice and Indian flatbread, and enjoy!

curry in skillet topped with cilantro.

Tips for making this recipe

Rinse and pick through the lentils

There may be small pebbles and specks of dirt in your bag of lentils, so pick through the lentils and rinse them under water before starting this recipe.

Play with the spice level

There are a handful of ways to find your perfect spice level here, whether you love heat or can’t tolerate spicy food whatsoever:

  • No spice: Omit the fresh chile peppers altogether.
  • Less spice: Use only one Serrano pepper (membranes and seeds removed) or one jalapeño pepper (membranes and seeds intact; jalapeño peppers are less spicy than Serranos). 
  • More spice: Use two serrano peppers with the membranes and seeds intact (this is what I do). It sounds spicy, but the coconut milk does a lot to balance the spices. 

Puree the curry

You can give the curry a smoother and ultra-creamy consistency by pureeing about half of the curry with an immersion blender.

The equipment matters

The cook time will vary slightly depending on the type of pan you use and the variety of lentils. The lentils will cook even faster (about 20-22 minutes) if you make the curry in a wide, shallow pan like this (affiliate link). A soup pot or Dutch oven will cause them to cook slower (about 30 minutes). 

Also, as mentioned earlier, red split lentils will cook a bit more quickly than standard red lentils.


There are plenty of ways to customize this curry, either with added veggies or plant-based proteins. Check out the variations below:

  • Fold in roasted or steamed sweet potatoes, roasted potatoes, or roasted cauliflower when you add the coconut milk.
  • Add baby spinach or other tender greens in the last few minutes of cooking. 
  • Try sautéing onion and/or a few carrots before adding the garlic, ginger, and turmeric for more dynamic flavors.
  • Try adding quick-cooking vegetables when you add the coconut milk, like peas, green beans, or mushrooms.
  • A can of chickpeas will give the curry a ton of protein! Add them in when you add the coconut milk.

Frequently Asked Questions

Can you make red lentil curry in the Instant Pot?

Yes! I have a recipe for how to make this recipe in the Instant Pot in my cookbook, The Vegan Instant Pot Cookbook. The cookbook has 90 more nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. It’s currently rated at 4.7 stars with over 4300 reviews on Amazon. Check it out!

Is red lentil curry healthy?

The whole foods that make up the ingredients list make this vegan curry a superbly wholesome meal. You’ll never know it, though, because of the dangerously delicious and indulgent flavors. 

Red lentils pack this dish full of plant-based protein (about 18 grams per 1 cup), iron, fiber, potassium, and many more vitamins and minerals. Turmeric is also a nutritional superstar with anti-inflammatory and anti-bacterial properties. Its main compound, curcumin, not only blocks damage-causing free radicals in the body but also stimulates the body’s antioxidant mechanisms.

What should I serve with this?

The best and easiest way to serve red lentil curry is with a side of white basmati rice, although cooked brown rice or a whole grain like farro or quinoa would be nice as well. A batch of Homemade Vegan Naan is perfect for scooping up the soft lentils and savory gravy, but if you don’t have the time, store-bought pita or vegan naan works fine too. Garnish every bowl with cilantro or fresh mint for even more freshness, then dig in.

How do I store this lentil curry? Can I freeze it?

To maintain freshness and the layers of flavors, store the leftover curry in an airtight container in the fridge. It should last for up to 3 or 4 days. The curry freezes well, too.

If you give this Vegan Red Lentil Curry recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Red Lentil Curry

5 from 2237 votes
This luxurious, fan favorite Red Lentil Curry will get you truly excited about lentils! It’s an ultra-creamy and gourmet Indian-inspired meal made in one pot with pantry staples. Whip it up on a weeknight in 45 minutes!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dinner
Cuisine: Indian
Diet Vegan
Serving size: 4


  • 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
  • 1-2 serrano peppers, diced (see recipe note below on spice level)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 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 (180-190g) 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)
  • 1 (13.5-ounce/400 mL) can full-fat coconut milk
  • 3 tablespoons unsweetened creamy almond butter
  • 1/2 a small lemon, juiced
  • 1/2 cup (~8g) fresh cilantro, roughly chopped
  • For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan


  • Rinse the lentils in cold water until the water runs clear.
  • 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, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
  • Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
  • Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 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.
  • Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
  • Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
  • Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.


  • 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).

Calories: 517kcal | Carbohydrates: 45g | Protein: 19g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 164mg | Potassium: 1113mg | Fiber: 19g | Sugar: 7g | Vitamin A: 474IU | Vitamin C: 22mg | Calcium: 141mg | Iron: 9mg

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3,369 comments on Red Lentil Curry

  1. Rachel

    5 stars
    I can’t overstate how much I rely on Nisha’s recipes! I have a complex medical situation and a number of associated disabilities, many of which reduce my mobility and energy level, so I can’t cook every day.

    One of my disorders prevents me from taking medication for high cholesterol, so I’ve been focusing on a plant forward diet. Almost every recipe on Nisha’s website (sometimes modified for food allergies) works perfectly for us. I often scale up, or add some extra ingredients, so the meals will last much of the week, just in case I can’t cook later.

    This red Lentil Curry is one of my favorites, and I’ve been making it a few times a month for the last year or so. Tonight, I added some white beans and some potatoes, so I increased the tomatoes, broth, and spices (my spouse and I like very spicy food). As usual, it was perfect, and I know from experience it’ll be even better later in the week! Depending on how I feel, I may make some naan and serve the curry as a wrap later, or alongside some roasted veg and rice in a balanced bowl with one of the delicious sauces Nisha has here. 😉

    I’ve always enjoyed cooking, especially Indian food, and have been vegan and vegetarian in years past. Most of the resources I used years ago were too labor intensive (or expensive) for my current health and family situation, but I’ve yet to find that with Rainbow Plant Life-in fact, this is my first stop when looking for a recipe, or just inspiration for the weekly meal plan.

    I know you aren’t specifically gearing your content towards disabled people, but I wanted you to know how much of a positive impact you’ve had on my life and enjoyment of cooking and eating!

    1. Nisha

      Hi Rachel! What a thoughtful and lovely comment to receive. Thank you for taking the time to share that with me! I had no idea that the recipes I share could have this kind of personal impact on one of my readers, and I’m so touched that you chose to share this with me. I love that you have found ways to supplement and jazz up this recipe and that you are enjoying many other recipes on my blog! I appreciate the love!

  2. Ceci H

    5 stars
    I have been experimenting with different red lentil curries over the years (red lentil is not a staple food around here) and they were always OK but today I decided to follow this specific recipe to the T (as I have done also with the chili and the vegan moussaka dish with great success) because I had all the ingredients at home except for the fresh turmeric. This just came out PERFECT in the instant pot (well, the local brand similar to an IP :)!
    I just purchased the cookbook. I have learned so much from the website and the Youtube channel that I wanted to contribute. Thank you so much for making it possible to serve delish vegan food that delights everyone!

    1. Kaitlin @ Rainbow Plant Life

      Hi Ceci, we’re so happy you loved the curry :) And we can’t wait for you to try the Instant Pot recipes from the cookbook! Thanks for the lovely review :)

  3. Ron R.

    Made this recipe for dinner this evening. It came out great! I processed a can of diced tomatoes in a Ninja. I processed ~1-2 oz of pre-processed tomatoes, with 6 cloves of garlic and a medium sweet onion until it was a grainy paste. I then added it as the first ingredient to the coconut oil. I did not have almond butter but had some cashews on hand, so add a few ounces chopped cashews. I also add about 1/2 lb of baby Bella mushrooms. My wife loved the dish! Thank you!

    1. Kaitlin @ Rainbow Plant Life

      Hi Ron, we’re so happy you two enjoyed the curry! Thanks for sharing your personal experience :)

      Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  4. Denise Serasera Datt

    5 stars
    My fuzzy eaters had a very good meal.

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the curry turned out well for you, Denise. Thank you for taking the time to leave a comment and for trying out the recipe!

  5. Maria K.

    5 stars
    i’ve made this recipe a handful of times and everytime i swear it gets better and better. my husband and i love really spicy food so i ended up adding 4 serranos and 1 habanero, it was perfect for our tolerance. i also opted for peanut butter since i didn’t have almond on hand and it was still absolutely delicious. thank you nisha for this absolute gem of a recipe 😊

    1. Kaitlin @ Rainbow Plant Life

      Hi Maria, Thank you so much for such a fantastic review! Appreciate you taking the time!

  6. Paul.Johnson

    5 stars
    Best red lentil curry I have ever made beautiful really really nice I added some prawns at the very end and me and my son ate every last bit over 2 days even better tasting the next day 👍

    1. Kaitlin @ Rainbow Plant Life

      Your positive feedback is the best reward for our hard work. Thank you, Paul!

  7. Varsha

    5 stars
    This was absolutely delicious and so easy to make!!! I LOVE the richness and depth of flavors as well as the creaminess from the almond butter and coconut milk. It’s so hearty. I will definitely be making this on repeat!

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the curry turned out well for you, Varsha. Thank you for taking the time to leave a comment and for trying out the recipe!

  8. Kate

    5 stars
    So so delicious! Thank you for this awesome recipe, it was such an easy and super yummy dinner, will definitely be making again!

    1. Kaitlin @ Rainbow Plant Life

      We’re over the moon to hear you enjoyed the recipe, Kate. Thanks for your kind words!

  9. Octavia

    5 stars
    I’ve made this twice in the past 2 weeks. My 11 year old and husband absolutely love it! I can’t lie I love it too!!! Thank you!

    1. Kaitlin @ Rainbow Plant Life

      Hey Octavia! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!

  10. Jill Cooke

    5 stars
    This is my 3rd time making this wonderful dish, and it won’t be my last time, love this recipe!!!

    1. Kaitlin @ Rainbow Plant Life

      We’re over the moon to hear you love the curry, Jill. Thanks for your kind words!

  11. Sowmya

    5 stars
    The best recipe! So easy and super tasty – thank you

    1. Kaitlin @ Rainbow Plant Life

      Thank you for your lovely comment, Sowmya! It makes us happy to know that you enjoyed the recipe.

  12. Christina

    5 stars
    This has become one of our weekly go to meals. My 10yr old son loves it which is a bonus. (I make the mild version) I serve it with naan (also your recipe) or on roti served like a quesadilla,

    1. Kaitlin @ Rainbow Plant Life

      Hi Christina, Thank you so much for such a fantastic review! Appreciate you taking the time!

  13. Mesheba

    5 stars
    I was looking for lentil recipes and Indian dishes and came across a video on YouTube but that person used a pressure cooker which I do not have. The next video was yours and I have been making this dish at least two times a week ever since. It is simple, delicious, and easy to prepare. I have been looking to expand my vegetarian recipes. Next, I will try the Dal Makhani. Thanks for sharing!

    1. Kaitlin @ Rainbow Plant Life

      Hi Mesheba, so cool to hear you found our Youtube Channel and got the chance to try this recipe! We hope you get to try many delicious recipes in the future. Here’s a link to our Lentil recipe roundup if you’re interested in checking out some new vegan lentil recipes!

  14. Lori

    5 stars
    I knew I would like this dish, so the first time I made it, I doubled the recipe. I was able to freeze a container and loved having it on hand. The second time I made it, I QUADRUPLED the recipe! I ate a bowl every day for four days and still was able to freeze 3 containers. I think I’m going to have to go thaw one out now!

    1. Kaitlin @ Rainbow Plant Life

      Hi Lori, Thank you so much for such a fantastic review! It makes us so happy you are such a huge fan of the recipe :)

  15. Sahar

    5 stars
    I’ve been relying on the internet to look for vegetarian/vegan recipes for some time. However, this is my first time writing a review for the recipes I’ve tried since becoming vegetarian.

    Oh, my goodness…I was not expecting this dish to be so cozy and flavorful. I added a bit more garlic and ginger and kept the seeds of both serrano pepper (I love spice and heat!), and the dish had such a comforting heat to it. Perfect for a cold, rainy day like today. Not only am I looking forward to the leftovers, but I am looking forward to your other recipes that I have bookmarked. I’m so happy that I found this website!

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the curry turned out well for you, Sahar. Thank you for taking the time to leave a comment and for trying out the recipe! We’re happy you found us as well, we hope you keep enjoying each new RPL recipe you get a chance to try :)

  16. Alexandra

    5 stars
    This was extremely good! The creaminess (is that a word?) is amazing. Thank you so much Nisha for sharing this recipe.

    Greetings from the Netherlands :-)

    1. Kaitlin @ Rainbow Plant Life

      Hi Alexandra, Thank you so much for such a fantastic review! Appreciate you taking the time!

  17. Marg liddell

    5 stars
    This dish is a great one and so satisfying. I added chick peas as well and more crushed tomatoes! Thank you!! I served it with some basmati rice and I made fresh naan bread. Yum

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Marg! We’re so happy that the curry turned out well for you.

  18. Kyla

    This has become one of my favorite recipes! Thank you!

    1. Kaitlin @ Rainbow Plant Life

      Hi Kyla, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  19. MJ

    5 stars
    Thank you for creating and posting this recipe it is delicious. I added spinach and mushrooms as you suggested to up the veggie count. Both my husband and friend really liked it and they are carnivores! Thanks also for taking the time to add the notes, suggestions and substitution information, it’s very help.
    Will be making this again.

    1. Kaitlin @ Rainbow Plant Life

      Hi MJ, lovely to hear the curry was a hit! We’re happy to provide all the information :) Appreciate you taking the time to leave a review!

  20. Wren

    5 stars
    WOW! This is purely amazing!!! Afterwards, all I could say was ‘that was so good’ and pretty much in a food coma since. It is so creamy, flavourful, comforting and just yummy. The almond butter really comes through and makes it creamy and taste amazing. I love the simplicity of it and did not and would not change anything. I did not have fresh coriander so omitted that but the rest if it was strictly to the recipe. The only thing I would say is that the only almond butter I could find was around £10 (UK) so I instead bought a bag of almonds and made my own almond butter in a food processor which was a lot cheaper (nearly half the price of the above). Might be worth factoring this in as the price of some stuff has sky rocketed!

    1. Kaitlin @ Rainbow Plant Life

      Hi Wren, so jazzed to hear you loved the recipe 🎷 This is a staple in my house too! Thanks for the thoughtful review :)

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