Vegan Red Lentil Curry | Rainbow Plant Life
"This Vegan Red Lentil Curry is the perfect weeknight dinner - it’s creamy and indulgent but made with wholesome vegan ingredients!..."
INGREDIENTS
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1 tablespoon refined or virgin coconut oil, (or a neutral-flavored oil)
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4 cloves garlic, (minced)
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2 inch piece of fresh ginger, (peeled and minced or grated)
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1 tablespoon minced fresh turmeric, (or 1 teaspoon ground turmeric)
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1-2 serrano peppers, diced ((see recipe note below on spice level) )
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon Indian red chili powder ((if you only have regular chili powder, which is a blend, use 1 teaspoon))
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2 teaspoons curry powder
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1 teaspoon garam masala
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Kosher salt or sea salt to taste ((I use about 1 tsp kosher salt, and add more at the end))
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Freshly cracked black pepper to taste
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1 cup red lentils, (or split red lentils (the split variety will cook a bit quicker))
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2 cups low-sodium vegetable broth
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1 14 ounce can crushed tomatoes
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1 13.5- ounce can full-fat coconut milk
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3 tablespoons unsweetened creamy almond butter
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1/2 a small lemon, (juiced)
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1/2 cup fresh cilantro, (roughly chopped)
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For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan
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