Red Lentil Curry
, Serves 4
A creamy one-pot red lentil curry with coconut milk and almond butter, built on fresh ginger, garlic and toasted spices.
| 15 ml coconut oil (or neutral oil) | Sauté aromatics 2 min | Toast spices 30-60 sec | Add broth, lentils & tomatoes | Cover, simmer low 20-25 min | Stir in coconut milk & almond butter | Simmer uncovered 5-8 min | Stir in lemon & cilantro |
| 4 cloves garlic, minced | |||||||
| 5 cm fresh ginger, peeled & minced | |||||||
| 1 tablespoon fresh turmeric, minced (or 1 tsp ground) | |||||||
| 1-2 serrano peppers, diced | |||||||
| 1 teaspoon ground cumin | |||||||
| 1/2 teaspoon ground coriander | |||||||
| 1/2 teaspoon Indian red chili powder | |||||||
| 2 teaspoons curry powder | |||||||
| 1 teaspoon garam masala | |||||||
| kosher salt, to taste | |||||||
| freshly cracked black pepper, to taste | |||||||
| 480 ml low-sodium vegetable broth | |||||||
| 185 g red lentils, rinsed | |||||||
| 1 can (400 g) crushed tomatoes | |||||||
| 1 can (400 ml) full-fat coconut milk | |||||||
| 3 tablespoons almond butter, unsweetened creamy | |||||||
| 1/2 small lemon, juiced | |||||||
| 8 g fresh cilantro, chopped |
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