🥘 Ingredients
- red lentils or split red lentils the split variety will cook a bit quicker 1 cup
- coconut oil or neutral-flavored oil 1 tbsp
- garlic cloves 4
- piece fresh ginger 2 inch
- minced fresh turmeric or ground turmeric 1 tsp
- serrano peppers 1-2
- ground cumin 1 tsp
- ground coriander ½ tsp
- Indian red chili powder ½ tsp
- curry powder 2 tsp
- garam masala 1 tsp
- Kosher salt or sea salt to taste I use about kosher salt 1 tsp
- Freshly
- low-sodium vegetable broth 2 cup
- or crushed tomatoes ½
- full-fat coconut milk 1
- unsweetened 3 tbsp
- small lemons ½
- fresh cilantro ½ cup
- For serving: Basmati or jasmine rice and/or Indian flatbread such as roti
If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice (see Cooked White Rice for instructions). The cook time will vary slightly depending on the type of pan you use and the variety of lentils. The lentils will cook even faster (about 20 to 22 minutes) if you make the curry in a wide, shallow pan like this. A soup pot or Dutch oven will cause them to cook slower (about 30 minutes). Storage: To maintain freshness and the layers of flavors, store the leftover curry in an airtight container in the fridge. It should last for up to 3 or 4 days. 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: Add some baby spinach or other tender greens during the last few minutes of cooking. Try adding quick-cooking vegetables when you add the coconut milk, like peas, green beans, or mushrooms. Or fold in roasted or steamed sweet potatoes, roasted potatoes, or roasted cauliflower when you add the coconut milk. For more protein, add some chickpeas when you add the coconut milk.
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1Gather: red lentils or split red lentils the split variety will cook a bit quicker , coconut oil or neutral-flavored oil , garlic cloves , piece fresh ginger , minced fresh turmeric or ground turmeric , serrano peppers , ground cumin , ground coriander , Indian red chili powder , curry powder , garam masala , Kosher salt or sea salt to taste I use about kosher salt , Freshly cracked black pepper to taste, low-sodium vegetable broth , or crushed tomatoes , full-fat coconut milk , unsweetened , small lemons , fresh cilantro , For serving: Basmati or jasmine rice and/or Indian flatbread such as roti .
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2Rinse the lentils in cold water until the water runs clear.
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3Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil (see Note 2). Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and serrano peppers and cook for 2 minutes , stirring frequently to prevent the garlic from burning.
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4Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30-60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along with the rest of the spices.
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5Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the 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. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
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6Remove the lid and stir in 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.
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7Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to be even creamier and more on the pureed side, use an immersion blender to lightly puree the curry.
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8Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3 to 4 days.