High-Protein Red Lentil Curry
From: Ian Seddon's Cookbook
🥘 Ingredients
- red lentils or split red lentils split cooks a bit faster 1 cup
- coconut oil or neutral-flavored oil 1 tbsp
- garlic cloves 4
- piece fresh ginger 2 inch
- piece of fresh turmeric 1 tsp
- serrano pepper 1
- Curry Spices 2.33 tbsp
- low-sodium vegetable broth 2 cup
- crushed tomatoes or of a cans ½
- creamy almond butter ¼ cup
- hemp seeds 3 tbsp
- soy milk 1 cup
- cilantro leaves and tender stems ½ cup
- small lime 1
- vegan whole-wheat pita 4
Not a fan of cilantro? Simply omit it. Storage: Store leftover curry in an airtight container in the fridge for 4 to 5 days. It will thicken as it rests, so reheat on the stove to loosen, adding a splash of broth or water to reach your desired consistency. Add fresh chopped cilantro on top of leftovers if you have it, and serve with any leftover pita on the side. Storage: Got more leftovers? This recipe is freezer-friendly! Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. Reheat on the stove until heated through. If too thick, add a splash of water or broth. Nutrition boost: For more veggies, stir in some chopped baby spinach or baby kale during the last few minutes of cooking.
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1Gather: red lentils or split red lentils split cooks a bit faster , coconut oil or neutral-flavored oil . For the aromatics for curry (from vegetable prep): garlic cloves , piece fresh ginger , piece of fresh turmeric , serrano pepper , Curry Spices , low-sodium vegetable broth , crushed tomatoes or of a cans , creamy almond butter , hemp seeds , soy milk , cilantro leaves and tender stems , small lime . For the for serving:: vegan whole-wheat pita .
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2Rinse the lentils in cold water until the water runs clear.
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3Heat a large sauté pan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the Aromatics for Curry. Cook for 2 minutes , stirring frequently to prevent the garlic from burning.
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4Add the Curry Spices. Cook for 30-60 seconds until fragrant, tossing frequently to prevent burning.
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5Pour in the vegetable broth, and scrape up any browned bits on the bottom of the pot. Add in 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 and have mostly softened, stirring occasionally. NOTE: If you find that the lentils are not quite soft after 25 minutes, add a few spoonfuls more of broth or water and cook for another 5 minutes.
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6While the lentils cook, prepare your side salad (if you’re making one) and prepare the other ingredients. Make the protein milk. In a blender, combine the almond butter, hemp seeds, and soy milk. Blend until you have a thick liquid, adding water as needed. It should be the consistency of a thick plant-based milk. Chop the cilantro and set some aside for garnish. Juice the lime.
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7Remove the lid and stir in the protein milk, 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.
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8Finally, stir in 2 tsp of lime juice and most of the cilantro, then turn off the heat. If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
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9Divide in bowls and garnish with additional cilantro. Serve with pita and your side salad, if you made one.