– Neutral-flavored oil of choice – Ginger – Garlic cloves – Serrano peppers – Ground cumin – Ground coriander – Indian red chili powder – Curry powder – Garam masala – Kosher salt – Black pepper – Red lentils – Vegetable broth – Tomatoes – Full-fat coconut milk – Almond butter – Lemon – Cilantro
Sauté the ginger, garlic, chili peppers, and turmeric (if using fresh) in hot oil for about 2 minutes, until fragrant. Then, add the ground spices and cook for 30-60 seconds, stirring frequently to prevent burning.
Deglaze with the vegetable broth, then add in the red lentils and crushed tomatoes. Simmer, covered, for 20 to 25 minutes, or until the lentils are cooked through.
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.
MORE DELICIOUS RECIPES