Red Lentil Curry
50 minServes 4
A creamy, aromatic red lentil curry with coconut milk, tomatoes, and warm spices; ready in under an hour.
| prepRinse red lentils in cold water until water runs clear | ||||||
| 1 tablespoon coconut oil (refined or virgin) | Cook garlic, ginger, turmeric & serrano, 2 min | Add cumin, coriander, chili, curry & garam masala, 30–60 sec | Add broth, scrape pan, stir in lentils & tomatoes | Simmer covered on low, 20–25 min until lentils soften | Stir in coconut milk & almond butter, simmer uncovered 5–8 min | Stir in lemon juice & cilantro, turn off heat |
| 4 cloves garlic, minced | ||||||
| 2 inch piece fresh ginger, peeled and minced | ||||||
| 1 tablespoon fresh turmeric, minced (or 1 teaspoon ground turmeric) | ||||||
| 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 or sea salt to taste | ||||||
| Freshly cracked black pepper to taste | ||||||
| 1 cup / 180–190 g red lentils | ||||||
| 480 ml low-sodium vegetable broth | ||||||
| 1 (400 g) can crushed tomatoes | ||||||
| 1 (400 ml) can full-fat coconut milk | ||||||
| 3 tablespoons unsweetened creamy almond butter | ||||||
| 1/2 small lemon, juiced | ||||||
| 8 g fresh cilantro, roughly chopped | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.