Red Lentil Curry (Vegan)

This is absolutely delicious. It is kinda spicy. It uses SO. MANY. SPICES. You will be tempted to skimp on them because it can't possibly take that many. It does! Don't skimp at all on the spices!

4 cloves garlic, minced

2-inch piece of fresh ginger, peeled and minced or grated fine

1 Tbsp. fresh turmeric, minced (or 1 tsp. ground turmeric)

1-2 serrano peppers, diced fine

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. Indian red chili powder (or 1 tsp. regular chili powder blend)

2 tsp. curry powder

1 tsp. garam masala

1 tsp. sea salt, or to taste

freshly cracked black pepper, to taste

1 C. red lentils

2 C. veggie broth

1 14-oz container crushed tomatoes

1 can full-fat coconut milk

1/2 small lemon, juiced

1/2 C. fresh cilantro, roughly chopped (stems and all)

basmati or jasmine long-grain rice, for serving

1) Rinse the lentils in cold water until the water runs clear. Leave to soak in a water.

2) Head a large, deep skillet or large saucepan over medium-high heat and add the garlic, ginger, fresh turmeric, and seranno pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.

3) Add the cumin, coriander, chili powder, curry powder, garam masala. salt, and black pepper to taste. Cook for 30-60 seconds until fragrant, adding a tiny bit of water or veggie broth if it begins to stick. If using dried turmeric instead of fresh, add it now along with the other spices.

4) Pour in the veggie broth, red lentils, and crushed tomatoes and mix well. Reduce heat to low and simmer, covered, for 20-25 minutes, or until lentils are cooked through and have mostly softened.

5) Remove 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.

6) Finally, stir in the lemon juice and cilantro and turn off the heat. 

7) Serve the curry over rice.

I like to make this and serve alongside a dish of cooked chickpeas seasoned with coconut milk and Maesri green curry paste; a cucumber salad made with dill, Indian spices, and cashew yogurt (think raita or tatziki here); and homemade chutney (which I make in huge batches and freeze in smaller jars). I love having two or three different dishes to make it feel like an Indian buffet!

The original recipe appears on rainbowplantlife.com.