Red Lentil Curry
A creamy, comforting red lentil curry simmered with warming spices, crushed tomatoes and coconut milk. This protein-rich vegan dish is easy to make in one pot and ready in about 40 minutes.
Ingredients
- 1 tablespoon coconut oil
- 5 cloves garlic crushed
- ½ tablespoon ginger crushed
- 1 tablespoon fresh turmeric crushed
- ½ tablespoon fresh chili chopped
- 1 teaspoon cumin
- ½ teaspoon coriander powder
- ½ teaspoon chili pepper powder
- 2 teaspoons curry powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 1 cup red lentils
- 2 cups vegetable broth
- 2 cups tomatoes canned, crushed
- 2 cups coconut milk
- 3 tablespoons peanut butter
- 4 tablespoons lemon juice
- ¼ cup fresh cilantro for serving
Instructions
- Rinse the lentils in cold water until the water runs clear, then set them aside.
- Place a large pot over medium heat and add the coconut oil. Once the oil is hot, add the garlic, ginger, turmeric and chili, and cook, stirring, for about 2 minutes.
- Add the cumin, coriander, chili powder, curry powder, garam masala, salt and pepper, and stir for 30 seconds.
- Add the vegetable broth, lentils and crushed tomatoes.
- Stir to combine everything and prevent it from sticking to the pot.
- Reduce the heat to low, cover with a lid and let it cook for 25 minutes.
- Add the coconut milk and peanut butter, then adjust the salt and pepper to taste.
- Continue cooking over low heat for another 5-7 minutes, until the curry becomes thick and creamy.
- Turn off the heat and stir in the lemon juice and fresh coriander leaves.
- Serve with Indian flatbread and rice.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days; the flavors deepen overnight. Reheat gently over low heat with a splash of water or coconut milk to loosen. Peanut butter is the star here, but almond butter makes a fine swap.