red lentil curry
Servings: 6
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp ginger
- 1 tsp turmeric
- 4 serrano peppers
- 0.5 onion
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 1 tsp chili powder
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp salt
- black pepper
- 1 cup red lentils
- 2 cup vegetable broth
- 14 oz crushed tomatoes
- 14 oz full-fat coconut milk
- 3 tbsp almond butter
- 0.5 small lemon, juiced
- 0.5 cup fresh cilantro
Instructions
- Rinse the lentils in cold water until the water runs clear.
- Heat saucepan and add oil. Once shimmering, add the onion, serrano pepper and ginger, and cook for 3 minutes.
- Add the garlic and cook for one minute.
- Add the turmeric, ground cumin, ground coriander, chili powder, garam masala and curry powder. Cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning.
- Pour in the vegetable broth and 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 to 25 minutes, or until the lentils are cooked through and have mostly softened.
- Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste. Cook for 5 to 8 minutes, until the curry has thickened and is creamy.
- Stir in the lemon juice and cilantro, and turn off the heat.
Notes
- Make sure you get full fat coconut milk
- Modifications:
- Fold in roasted or steamed sweet potatoes, roasted potatoes, or roasted cauliflower when you add the coconut milk
- Add baby spinach or other tender greens in the last few minutes of cooking
- Try adding quick-cooking vegetables when you add the coconut milk, like peas and green beans
- A can of chickpeas will give the curry a ton of protein! Add them in when you add the coconut milk
{
"title": "red lentil curry",
"cuisine": "SOUTH_ASIAN",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 6,
"core_ingredients": [
{
"quantity": 1,
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},
{
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},
{
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{
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{
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{
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{
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{
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{
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{
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{
"quantity": 0,
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"name": "black pepper"
},
{
"quantity": 1,
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},
{
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},
{
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"name": "crushed tomatoes"
},
{
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"name": "full-fat coconut milk"
},
{
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"name": "almond butter"
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{
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"name": "small lemon, juiced"
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{
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}
],
"additional_ingredients": [],
"instructions": [
"Rinse the lentils in cold water until the water runs clear.",
"Heat saucepan and add oil. Once shimmering, add the onion, serrano pepper and ginger, and cook for 3 minutes.",
"Add the garlic and cook for one minute.",
"Add the turmeric, ground cumin, ground coriander, chili powder, garam masala and curry powder. Cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning.",
"Pour in the vegetable broth and 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 to 25 minutes, or until the lentils are cooked through and have mostly softened.",
"Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste. Cook for 5 to 8 minutes, until the curry has thickened and is creamy.",
"Stir in the lemon juice and cilantro, and turn off the heat."
],
"notes": "- Make sure you get full fat coconut milk\r\n- Modifications:\r\n - Fold in roasted or steamed sweet potatoes, roasted potatoes, or roasted cauliflower when you add the coconut milk\r\n - Add baby spinach or other tender greens in the last few minutes of cooking\r\n - Try adding quick-cooking vegetables when you add the coconut milk, like peas and green beans\r\n - A can of chickpeas will give the curry a ton of protein! Add them in when you add the coconut milk",
"reference_url": "https://rainbowplantlife.com/vegan-red-lentil-curry/#recipe",
"total_time_minutes": 45,
"date_created": "2025-01-17T05:58:00Z"
}