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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.
- 1 cup red lentils
- Heat saucepan and add oil. Once shimmering, add the onion, serrano pepper and ginger, and cook for 3 minutes.
- 1 tbsp olive oil
- 1 tsp ginger
- 4 serrano peppers
- 0.5 onion
- black pepper
- Add the garlic and cook for one minute.
- 4 cloves garlic, minced
- 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.
- 1 tsp turmeric
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 1 tsp chili powder
- 2 tsp curry powder
- 1 tsp garam masala
- Pour in the vegetable broth and scrape up any browned bits on the bottom of the pot.
- 2 cup vegetable broth
- Add in the lentils and the crushed tomatoes and mix well.
- 1 cup red lentils
- 14 oz crushed tomatoes
- 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.
- 1 cup red lentils
- 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.
- 4 serrano peppers
- 2 tsp curry powder
- 1 tsp salt
- black pepper
- 14 oz full-fat coconut milk
- 3 tbsp almond butter
- Stir in the lemon juice and cilantro, and turn off the heat.
- 0.5 small lemon, juiced
- 0.5 cup fresh cilantro
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": [
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"quantity": 1,
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{
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"name": "cloves garlic, minced"
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{
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{
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{
"quantity": 0,
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{
"quantity": 1,
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"name": "red lentils"
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{
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{
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"additional_ingredients": [],
"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",
"photo_url": "https://rainbowplantlife.com/wp-content/uploads/2020/11/red2Blentil2Bcurry2Bangled2B-2B20202Bupdated2B2812Bof2B12928129-800x800.jpg",
"total_time_minutes": 45,
"date_created": "2025-01-17T05:58:00Z",
"variant_label": "",
"variants": [],
"steps": [
{
"text": "Rinse the lentils in cold water until the water runs clear.",
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"text": "Heat saucepan and add oil. Once shimmering, add the onion, serrano pepper and ginger, and cook for 3 minutes.",
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