Red Lentil Curry

Prep Time:

Cook Time:

35 Minutes

Serves:

Level:

Easy

Ingredients

1 tbsp virgin coconut oil or a neutral flavoured oil

4 cloves of garlic, minced

2 inch piece of fresh ginger, peeled, minced or grated

1 tbsp fresh, grated or minced or 1 tsp of ground tumeric

1-2 serrano peppers, diced

1 tsp of ground cumin

1/2 tsp ground coriander

1/2 tsp of red chilli powder

2 tsp curry powder

1 tsp garam masala

1 tsp kosher salt or sea salt

Freshly cracked pepper to taste

1 cup of red lentils

2 cups vegetable broth

1 (13.5 oz) full fat coconut milk

3 tbsp of unsweetened almond butter

1/2 small lemon, juiced

1/2 cup fresh cilantro, roughly chopped

Serve with basmati or jasmine rice

Rinse the lentils in cold water until the water runs clear

Heat a large, deep skillet or large saucepan over medium high heat and add the coconut oil.

Add the garlic, ginger, fresh and Serrano pepper and cook for 2 minutes, stirring frequently to prevent the garlic from burning.

Add the cumin, coriander, chilli powder, curry powder, garam masala, salt and black pepper to taste and cook for 30-60 seconds until fragrant.

Pour in the vegetable stock. Add the lentils and crushed tomatoes and mix well.

Reduce the heat to low and cover the pan with a lid

Simmer for 20-25 minutes or until the lentils are cooked through.

Remove the lid and stir the coconut milk, almond butter along with salt and pepper to taste.

Continue cooking on low heat, uncovered for 5-8 minutes until the curry has thickened and is creamy.

Stir in the lemon juice and cilantro. / Serve with rice of your choice or enjoy on its own.