Red Lentil Curry
A luxurious, ultra-creamy, and gourmet Indian-inspired meal made in one pot with red lentils and coconut milk. This fan-favorite dish relies on pantry staples and aromatics for a rich, flavorful weeknight dinner.
Ingredients
- 1 tablespoon coconut oil
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 tablespoon fresh turmeric, grated (or 1 tsp ground turmeric)
- 1 pepper Serrano pepper, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon Indian red chili powder (or regular chili powder)
- 2 teaspoon curry powder
- 1 teaspoon garam masala
- 2 cups vegetable broth
- 1 cup red lentils, rinsed and picked over
- 14.5 ounces crushed tomatoes
- 13.5 ounces full-fat coconut milk
- 3 tablespoons natural smooth almond butter
- to taste kosher salt
- to taste black pepper
- 0.5 lemon lemon juice
- 0.25 cup fresh cilantro, chopped
Instructions
- Melt the coconut oil in a large, deep skillet over medium-high heat. Once hot, add the garlic, ginger, fresh turmeric, and Serrano pepper. Sauté until soft and fragrant.
- Add the ground cumin, coriander, red chili powder, curry powder, and garam masala. Toast the spices for about 1 minute to bring out their flavors.
- Deglaze the skillet with the vegetable broth, scraping up any browned bits from the bottom. Pour in the lentils and crushed tomatoes and stir to combine. Turn down the heat to medium-low and cover with a lid. Simmer for 20-30 minutes until the lentils are mostly softened.
- Stir in the coconut milk, almond butter, salt, and pepper. Continue cooking uncovered until the curry is thick and creamy.
- Remove from heat and stir in the lemon juice and fresh cilantro. Serve with rice and Indian flatbread.