Creamy, indulgent red lentil curry

Ingredients

• 1 tablespoon coconut oil
• 4 cloves garlic, minced
• 2-inch piece of fresh ginger, peeled 
• 1 tablespoon minced fresh turmeric or 1 tsp ground
• 1-2 Serrano peppers, diced (optional)

SPICES

• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon chili powder
• 2 teaspoons curry powder 
• 1 teaspoon garam masala 
• 1/8 teaspoon cayenne pepper

• 1 cup red lentils 
• 2 cups vegetable broth
• 1 14-ounce can crushed tomatoes
• 1 14-ounce can full-fat coconut milk
• 3 tablespoons unsweetened creamy almond butter 
• Salt & Pepper
• 1/2 a small lemon, juiced
• For serving: fresh cilantro, Basmati or Jasmine rice and naan bread

Directions

1. Heat a large, heavy skillet or saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, turmeric, and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. Then add the spices (cumin through cayenne pepper) and cook for 1 minute until fragrant. 

2. Stir in the lentils, vegetable broth, and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20-22 minutes until the lentils are cooked through and have softened. 

3. Remove the lid and stir in the coconut milk, almond butter, and salt & pepper to taste Continue cooking on low heat, uncovered for 5-7 minutes. Finally, stir in the lemon juice and turn off the heat. 

4. If you want your lentils to be creamier and more on the puréed side, use an immersion blender to lightly purée the curry. 

5. Garnish with cilantro and serve with rice and/or naan bread.