Red Lentil Curry
User Reviews
5
Red Lentil Curry
Description
The Red Lentil Curry combines red lentils cooked until tender with a fragrant mix of fresh garlic, ginger, turmeric, and a warm array of spices including cumin, coriander, chili powder, curry powder, and garam masala. The base consists of crushed tomatoes and coconut milk, which contribute richness and body to the curry, while almond butter adds creaminess and depth to the sauce. The inclusion of Serrano peppers allows for customization of heat intensity.
Simmering the lentils in the spiced liquid until soft creates a thick, flavorful curry with a balance of savory, spicy, and tangy notes, complemented by a splash of lemon juice and fresh cilantro added at the end. The dish features a velvety consistency and layers of warm spices that meld together through the cooking process.
Red Lentil Curry is served alongside basmati or jasmine rice or with Indian flatbreads such as roti, paratha, or naan, which help to soak up the sauce and balance the flavors. Its heartiness makes it suitable as a main vegetarian meal.
Adjust spice levels by modifying the amount and seed content of Serrano peppers to accommodate personal tolerance, ranging from mild to moderately spicy. Rinsing lentils thoroughly before cooking helps to ensure clarity in the sauce.
Ingredients
- 1 tablespoon refined coconut oil or a neutral-flavored oil, or virgin coconut oil
- 4 cloves garlic minced
- 2 inch ginger peeled and minced or grated, fresh piece
- 1 tablespoon Turmeric or 1 teaspoon ground turmeric, minced, fresh
- 1-2 Serrano pepper see recipe note below on spice level, diced
- 1 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red chili powder if you only have regular chili powder, which is a blend, use 1 teaspoon, Indian
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- kosher salt I use about 1 tsp kosher salt, and add more at the end, or sea salt to taste
- black pepper freshly cracked, to taste
- 1 cup red lentils or split red lentils (the split variety will cook a bit quicker, 180-190g
- 2 cups vegetable broth low-sodium, 480 mL
- 1 (14-ounce / 400g) crushed tomatoes or half of a 28-ounce can, canned
- 1 (13.5-ounce/400 mL) coconut milk can, full-fat
- 3 tablespoons almond butter unsweetened, creamy
- 1/2 lemon juiced, small
- 1/2 cup cilantro roughly chopped, fresh, ~8g
- basmati rice or jasmine rice; types of flatbread: roti, paratha, or naan; for serving
- Indian flatbread or jasmine rice; types of flatbread: roti, paratha, or naan; for serving
Instructions
- Rinse the lentils in cold water until the water runs clear.
- Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
- Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
- 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 the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
- Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
- Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
- Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.
Notes
- Adjust the number and seed content of Serrano peppers to control heat intensity according to taste.
- Rinse lentils thoroughly until water runs clear to remove excess starch and impurities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 164mg | 7% |
| Potassium | 1113mg | 24% |
| Fiber | 19g | 76% |
| Sugar | 7g | 14% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 22mg | 24% |
| Calcium | 141mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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