Vegan Red Lentil Curry

45 mins
Serves 4
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Directions

  1. 1Prep aromatics: mince garlic, dice serrano peppers and grate ginger.
  2. 2Prep aromatics: mince garlic, dice serrano peppers and grate ginger.
  3. 3Prep aromatics: mince garlic, dice serrano peppers and grate ginger.
  4. 4In a bowl, mix cumin, coriander, curry powder, garam masala, turmeric, and indian red chili powder.
  5. 5In a bowl, mix cumin, coriander, curry powder, garam masala, turmeric, and indian red chili powder.
  6. 6In a bowl, mix cumin, coriander, curry powder, garam masala, turmeric, and indian red chili powder.
  7. 7Rinse red lentils until water runs clear.
  8. 8Rinse red lentils until water runs clear.
  9. 9Rinse red lentils until water runs clear.
  10. 10Heat a large saucepan with coconut oil.
  11. 11Heat a large saucepan with coconut oil.
  12. 12Heat a large saucepan with coconut oil.
  13. 13Add garlic, ginger, and green chili peppers and cook until fragrant.
  14. 14Add garlic, ginger, and green chili peppers and cook until fragrant.
  15. 15Add garlic, ginger, and green chili peppers and cook until fragrant.
  16. 16Add ground spices, salt, and pepper and cook for one minute.
  17. 17Add ground spices, salt, and pepper and cook for one minute.
  18. 18Add ground spices, salt, and pepper and cook for one minute.
  19. 19Add vegetable broth and stir.
  20. 20Add vegetable broth and stir.
  21. 21Add vegetable broth and stir.
  22. 22Add washed red lentils and crushed tomatoes.
  23. 23Add washed red lentils and crushed tomatoes.
  24. 24Add washed red lentils and crushed tomatoes.
  25. 25Stir everything, lower the heat, cover, and simmer for 20-25 minutes until lentils are al dente.
  26. 26Stir everything, lower the heat, cover, and simmer for 20-25 minutes until lentils are al dente.
  27. 27Stir everything, lower the heat, cover, and simmer for 20-25 minutes until lentils are al dente.
  28. 28Stir in coconut milk and almond butter until combined.
  29. 29Stir in coconut milk and almond butter until combined.
  30. 30Stir in coconut milk and almond butter until combined.
  31. 31Add salt and pepper to taste.
  32. 32Add salt and pepper to taste.
  33. 33Add salt and pepper to taste.
  34. 34Stir in chopped cilantro and lemon juice.
  35. 35Stir in chopped cilantro and lemon juice.
  36. 36Stir in chopped cilantro and lemon juice.
  37. 37Serve with rice and naan or roti.
  38. 38Serve with rice and naan or roti.
  39. 39Serve with rice and naan or roti.

Ingredients

  • 1 piece garlic
  • 1 piece garlic
  • 1 piece garlic
  • 2 pieces serrano peppers
  • 2 pieces serrano peppers
  • 2 pieces serrano peppers
  • 1 piece ginger
  • 1 piece ginger
  • 1 piece ginger
  • 1 tbsp turmeric
  • 1 tbsp turmeric
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp coriander
  • 1 tbsp coriander
  • 1 tbsp curry powder
  • 1 tbsp curry powder
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp indian red chili powder
  • 1 tbsp indian red chili powder
  • 1 tbsp indian red chili powder
  • 1 cup red lentils
  • 1 cup red lentils
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 14 oz crushed tomatoes
  • 14 oz crushed tomatoes
  • 14 oz crushed tomatoes
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 2 tbsp almond butter
  • 2 tbsp almond butter
  • 2 tbsp almond butter
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper

Equipment

knifemicroplanegratersaucepanspatula
Vegan Red Lentil Curry | Clip Recipe