Red Lentil Curry

Serves 4

50 min

A creamy, aromatic curry of red lentils simmered with coconut milk, tomatoes, and warm spices.

prepRinse red lentils in cold water until water runs clear
15 ml refined or virgin coconut oil	Heat oil, cook garlic, ginger, turmeric & pepper 2 min	Toast cumin, coriander, chili, curry & garam masala 30–60 sec	Deglaze with broth, add lentils & tomatoes, simmer 20–25 min	Stir in coconut milk & almond butter, cook 5–8 min until creamy	Stir in lemon juice & cilantro, serve
4 cloves garlic, minced
5 cm piece fresh ginger, peeled and minced
9 g minced fresh turmeric (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 (or 1 teaspoon regular 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
48 g unsweetened creamy almond butter
1/2 small lemon, juiced
8 g fresh cilantro, roughly chopped

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