Vegan Red Lentil Curry | Recipe Cart

Name: Vegan Red Lentil Curry | Recipe Cart
Total time: 45 min
Ingredients: 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 ((see recipe note below on spice level) ); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon Indian red chili powder ((if you only have regular chili powder, which is a blend, use 1 teaspoon)); 2 teaspoons curry powder; 1 teaspoon garam masala; Kosher salt or sea salt to taste ((I use about 1 tsp kosher salt, and add more at the end)); Freshly cracked black pepper to taste; 1 cup (180-190g) red lentils, (or split red lentils (the split variety will cook a bit quicker)); 2 cups (480 mL) low-sodium vegetable broth; 1 14 ounce (400-425g) can crushed tomatoes; 1 13.5- ounce (400 mL) 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 and Indian flatbread such as roti, paratha, or naan

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This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s

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Ingredients

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 ((see recipe note below on spice level) )
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Indian red chili powder ((if you only have regular chili powder, which is a blend, use 1 teaspoon))
2 teaspoons curry powder
1 teaspoon garam masala
Kosher salt or sea salt to taste ((I use about 1 tsp kosher salt, and add more at the end))
Freshly cracked black pepper to taste
1 cup (180-190g) red lentils, (or split red lentils (the split variety will cook a bit quicker))
2 cups (480 mL) low-sodium vegetable broth
1 14 ounce (400-425g) can crushed tomatoes
1 13.5- ounce (400 mL) 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 and Indian flatbread such as roti, paratha, or naan