Description
A rich and creamy Red Lentil Curry bursting with aromatic spices, fresh turmeric, and a touch of almond butter for added depth. This comforting vegetarian curry is simmered to perfection, blending coconut milk and crushed tomatoes for a luscious texture. Ideal served with basmati rice or Indian flatbread, it's a flavorful and nutritious meal ready in 45 minutes.
Ingredients
Spices and Aromatics
- 1 tablespoon refined or virgin coconut oil (or a neutral-flavored oil)
- 4 cloves garlic, minced
- 2 inch piece of fresh ginger, peeled and minced or grated
- 1 tablespoon minced fresh turmeric (or 1 teaspoon ground turmeric)
- 1-2 serrano peppers, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- Kosher salt or sea salt to taste (approximately 1 teaspoon)
- Freshly cracked black pepper to taste
Main Ingredients
- 1 cup (180-190g) red lentils (or split red lentils)
- 2 cups (480 mL) low-sodium vegetable broth
- 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
- 1 (13.5-ounce / 400mL) can full-fat coconut milk
- 3 tablespoons unsweetened creamy almond butter
- 1/2 a small lemon, juiced
- 1/2 cup (~8g) fresh cilantro, roughly chopped
For Serving
- Basmati or Jasmine rice
- Indian flatbread such as roti, paratha, or naan
Instructions
- Rinse the Lentils: Rinse the red lentils under cold water until the water runs clear to remove any impurities and excess starch.
- Sauté Aromatics: Heat a large, deep skillet or large saucepan over medium-high heat. Add the coconut oil and wait until it shimmers. Add the minced garlic, ginger, fresh turmeric (if using), and diced serrano peppers. Cook for about 2 minutes, stirring frequently to avoid burning the garlic and to release the fragrance of the spices.
- Toast the Spices: Add ground cumin, coriander, Indian red chili powder, curry powder, garam masala, salt, and freshly cracked black pepper. If using ground turmeric instead of fresh, add it now. Cook this spice mixture for 30 to 60 seconds, tossing frequently to prevent burning and to develop their aroma.
- Add Liquids and Lentils: Pour in the vegetable broth and use a spoon to scrape the browned bits off the pan for added flavor. Add the rinsed lentils and crushed tomatoes. Stir to combine everything well. Reduce heat to low, cover with a lid, and let it simmer gently for 20 to 25 minutes until lentils are soft and mostly cooked. If lentils need more time, add a little broth or water and cook for an additional 5 minutes.
- Incorporate Creaminess: Remove the lid and stir in the coconut milk and almond butter. Adjust salt and pepper to taste. Continue cooking uncovered on low heat for 5 to 8 minutes, allowing the curry to thicken and become creamy.
- Finish and Garnish: Stir in freshly squeezed lemon juice and chopped cilantro just before turning off the heat. For a creamier, slightly pureed texture, use an immersion blender to lightly blend the curry.
- Serve: Serve hot with basmati or jasmine rice and your choice of Indian flatbread like roti, paratha, or naan. Garnish with extra cilantro if desired. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Notes
- Adjust the number of serrano peppers according to your preferred spice level.
- Using fresh turmeric adds a brighter color and earthier flavor, but ground turmeric works well too.
- The almond butter helps to thicken the curry and adds a slight nuttiness; you can substitute with peanut butter if desired.
- If you want a smoother texture, lightly purée the curry with an immersion blender after cooking.
- This curry pairs well with basmati rice and various Indian flatbreads for a complete meal.
- Store leftovers sealed in the fridge for up to 4 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian