Creamy Red Lentil Curry
This luxurious Red Lentil Curry is an ultra-creamy, gourmet-tasting meal made in one pot. Infused with aromatic ginger, garlic, and fresh turmeric, the dish gains incredible richness from coconut milk and creamy almond butter. It is a hearty, flavor-forward dinner that comes together quickly using simple pantry staples.
Instructions
- 1
Rinse red lentils (1 cup) in cold water until the water runs clear and set aside.
- 2
Heat coconut oil (1 tbsp) in a large, deep skillet over medium-high heat. Once shimmering, add garlic (4 clove), piece of fresh ginger (2 inch), turmeric root (1 tbsp), and serrano (1.5). Sauté for 2 minutes, stirring frequently.
- 3
Stir in ground cumin (1 tsp), ground coriander (0.5 tsp), red chili powder (0.5 tsp), curry powder (2 tsp), garam masala (1 tsp), kosher salt (1 tsp), and black pepper (0.25 tsp). Toast for 30 to 60 seconds until fragrant.
- 4
Pour in vegetable broth (2 cup) and scrape any browned bits from the bottom. Stir in the lentils and crushed tomatoes (14 oz). Reduce heat to low, cover, and simmer for 20 to 25 minutes until lentils are soft.
- 5
Remove the lid and stir in coconut milk (13.5 oz) and almond butter (3 tbsp). Continue cooking uncovered on low for 5 to 8 minutes until the curry is thickened and creamy.
- 6
Stir in lemon juice (0.5 wedge) and fresh cilantro (0.5 cup), then turn off the heat.
- 7
Serve the curry over white basmati rice (1 cup) with a side of vegan naan (1 block).
Nutrition Facts
Per portion