Adapted from Rainbow Plant Life‘s curry recipe. It’s literally the best curry I’ve ever eaten, and we make it at least once a month. Leftovers freeze well, not that we ever have any leftover…
Makes 8 servings.
INGREDIENTS:
1 T coconut oil
2 T minced garlic
1 T fresh minced ginger
2 t ground turmeric
2 t ground cumin
1 t ground coriander
a pinch of Indian red chili powder (adjust to heat preference)
4 t curry powder
2 t garam masala
2 t salt
Freshly cracked black pepper, to taste
2 cups red lentils, rinsed till water is clear
4 cups vegetable broth
28 ounce can diced tomatoes
13.5 ounce (400 mL) can full-fat coconut milk
0.25 cup smooth almond butter
3 T lemon juice
mango chutney
Pot of Basmati rice, cooked
INSTRUCTIONS:
- Rinse the lentils in cold water until the water runs clear.
- Mix together the turmeric, cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper in a small glass measuring cup and set aside.
- Heat a large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic and ginger, then saute till lightly browned, stirring constantly to prevent garlic from burning.
- Add spice mix to ginger/garlic oil, and cook for 30 to 60 seconds until fragrant, tossing constantly to prevent burning.
- Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and canned tomatoes (with liquid) and mix well. Bring the liquid to a bowl, then reduce the heat to low and simmer for 15 minutes until the lentils have started softening.
- Blend the coconut milk & almond butter in a nutribullet till smooth, then stir into lentil curry mixture. Bring back up to a boil, then simmer on low heat, uncovered, for 5-10 minutes, until the curry has thickened, lentils are cooked through and are creamy.
- Finally, stir in the lemon juice and remove from the heat.
- Serve the hot curry with basmati rice, garnished with a dollop of mango chutney.
Plum Hill 