Directions
- 1Prep aromatics: mince garlic, dice serrano peppers and grate ginger.
- 2In a bowl, mix cumin, coriander, curry powder, garam masala, turmeric, and indian red chili powder.
- 3Rinse red lentils until water runs clear.
- 4Heat a large saucepan with coconut oil.
- 5Add garlic, ginger, and green chili peppers and cook until fragrant.
- 6Add ground spices, salt, and pepper and cook for one minute.
- 7Add vegetable broth and stir.
- 8Add washed red lentils and crushed tomatoes.
- 9Stir everything, lower the heat, cover, and simmer for 20-25 minutes until lentils are al dente.
- 10Stir in coconut milk and almond butter until combined.
- 11Add salt and pepper to taste.
- 12Stir in chopped cilantro and lemon juice.
- 13Serve with rice and naan or roti.
Ingredients
- 1 piece garlic
- 2 pieces serrano peppers
- 1 piece ginger
- 1 tbsp turmeric
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 tbsp indian red chili powder
- 1 cup red lentils
- 4 cups vegetable broth
- 14 oz crushed tomatoes
- 1 can coconut milk
- 2 tbsp almond butter
- 1 handful cilantro
- 1 tbsp lemon juice
- 1 salt
- 1 pepper
Equipment
knifemicroplanegratersaucepanspatula
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