Red Lentil Curry

Name: Red Lentil Curry
Cuisine: Indian
Ingredients: Basmati or Jasmine rice; cracked black pepper; 14 oz crushed tomatoes; 2 tsp curry powder; 0.25 cup fresh cilantro, roughly chopped; fresh cilantro, roughly chopped; 2 inch piece fresh ginger, peeled and minced or grated; 13.5 oz full-fat coconut milk; 1 tsp garam masala; 4 cloves garlic cloves, minced; 0.5 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground turmeric; Indian flatbread such as roti, paratha, or naan; 0.5 tsp Indian red chili powder; 1 tsp Kosher salt or sea salt; 0.5 lemon juice; 2 cups low-sodium vegetable broth; 1 tbsp minced fresh turmeric; 1 cup red lentils, or split red lentils; 1 tbsp refined or virgin coconut oil, or a neutral-flavored oil; 1.5 serrano peppers, diced; 3 tbsp unsweetened creamy almond butter

Curry Indian Vegan Dairy-free Main course Boiling or simmering

Source: rainbowplantlife.com

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Ingredients

Basmati or Jasmine rice
cracked black pepper
crushed tomatoes 14 oz
curry powder 2 tsp
fresh cilantro, roughly chopped 0.25 cup
fresh cilantro, roughly chopped
fresh ginger, peeled and minced or grated 2 inch piece
full-fat coconut milk 13.5 oz
garam masala 1 tsp
garlic cloves, minced 4 cloves
ground coriander 0.5 tsp
ground cumin 1 tsp
ground turmeric 1 tsp
Indian flatbread such as roti, paratha, or naan
Indian red chili powder 0.5 tsp
Kosher salt or sea salt 1 tsp
lemon juice 0.5
low-sodium vegetable broth 2 cups
minced fresh turmeric 1 tbsp
red lentils, or split red lentils 1 cup
refined or virgin coconut oil, or a neutral-flavored oil 1 tbsp
serrano peppers, diced 1.5
unsweetened creamy almond butter 3 tbsp

Cook

stirring frequently to prevent garlic from burning

⏱️ 2 min

Add

cook 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add it now with the rest of the spices

⏱️ 1 min

Pour

use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot

Add

mix well. Reduce heat to low, cover with lid, and simmer 20 to 25 minutes until lentils are cooked through and mostly softened. If lentils are not soft after 25 minutes, add a few spoonfuls more broth or water and cook for another 5 minutes

⏱️ 23 min

Stir

continue cooking on low heat, uncovered, 5 to 8 minutes until curry has thickened and is creamy. Add salt and pepper to taste

⏱️ 7 min

Stir

turn off heat. Optional: use an immersion blender to lightly purée the curry for a creamier, more puréed consistency

Serve

serve curry with rice and/or Indian flatbread, garnish with additional cilantro

unsweetened creamy almond butter

3 tbsp

aromatics cooked

broth added

full-fat coconut milk

13.5 oz

crushed tomatoes

14 oz

curry creaming

curry simmering

finished curry

fresh cilantro, roughly chopped

0.25 cup

lemon juice

0.5

red lentil curry

spiced base

low-sodium vegetable broth

2 cups

refined or virgin coconut oil, or a neutral-flavored oil

1 tbsp

Heat

large, deep skillet or large saucepan over medium-high heat until shimmering

🌡️ 180°C

red lentils, or split red lentils

1 cup

Rinse

garlic cloves, minced

4 cloves

fresh ginger, peeled and minced or grated

2 inch piece

minced fresh turmeric

1 tbsp

serrano peppers, diced

1.5

ground cumin

1 tsp

ground coriander

0.5 tsp

Indian red chili powder

0.5 tsp

curry powder

2 tsp

garam masala

1 tsp

ground turmeric

1 tsp

Kosher salt or sea salt

1 tsp

cracked black pepper

Basmati or Jasmine rice

Indian flatbread such as roti, paratha, or naan

fresh cilantro, roughly chopped

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