Red Lentil Vegan Curry

The star of this recipe is turmeric.

Turmeric. This is the rock star for most Indian curry recipes I’ve tried and totally worth finding and using fresh as opposed to ground (either will work for this recipe). Turmeric helps because of its anti-bacterial and anti-inflammatory properties.

Turmeric contains curcumin. Curcumin blocks damage-causing free radicals in the body but also stimulates the body’s antioxidant mechanisms.

If you have never tasted or realized you have had turmeric, it tastes earthy, a little bitter, sweet, and peppery.

18 INGREDIENTS | 45 minutes start to finish

• 1 TAB coconut oil

• 4 cloves garlic (minced)

• 2-inch fresh ginger (peeled and grated)

• 1 TAB fresh turmeric (minced) or 1 tsp ground turmeric

• 1-2 serrano peppers (diced) (this will give it the heat, omit if you don’t like hot and spicy)

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp Indian red chili powder (can sub for red chili powder use 1 1/2 tsp)

• 2 tsp curry powder

• 1 tsp garam masala

• 1 tsp sea salt

• 1 cup red lentils

• 2 cups low-sodium vegetable broth

• 1 14-oz can crushed tomatoes

• 1 13.5-oz can full-fat coconut milk (mix first before adding)

• 3 TAB creamy almond butter (unsweetened)

• 1/2 lemon (juiced)

• 1/2 cup cilantro (chopped)

  1. INSTRUCTIONS

  • Rinse the lentils in cold water until the water runs clear

  • Heat a large, deep skillet over medium-high heat

  • Add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric, and Serrano peppers

  • Cook for two minutes, stirring frequently

  • Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for one minute until fragrant, tossing frequently to prevent burning

  • Pour in the vegetable broth

  • 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 25 minutes, or until the lentils are cooked through and have mostly softened.

  • Remove the lid and stir in the coconut milk (that is mixed together, so there isn’t a mass of thickness and liquid at the bottom), almond butter, along with salt and pepper to taste

  • Cook on low heat, uncovered for 6 minutes until the curry has thickened and is creamy

  • Stir in the lemon juice and cilantro, and turn off the heat

  • OPTIONAL creamier curry you can use an immersion blender

  • Serve the curry with rice and Indian flatbread and garnish with additional cilantro