One of my favorite meals that I ran across from Rainbow Plant Life. I make this quite often. It is full of flavor and now my favorite lentil curry. I also love that it fits with so many eating plans. Plant based, vegan, and can be low carb depending on what you serve it with. I believe this should fit into the Yellow-Green or Yellow triangle for Calibrate.
Ingredients
- 4 cloves Garlic, minced
- 1 TB Ginger, fresh grated
- 2 Serrano peppers, diced (for those faint of heart on spice reduce to one)
- 1 Tb Turmeric, fresh minced (or 1 tsp ground dry)
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp Indian red chili powder
- 2 tsp curry powder
- 1 tsp garam masala
- 1 cp split red lentils
- 2 cp vegetable broth
- 1 can crushed tomatoes
- 1 can coconut milk
- 3 TB almond butter
- 1 TB Coconut oil
- lemon
- fresh cilantro
Instructions
- Rinse the lentils until water runs clear.
- Add coconut oil to skillet and heat over medium-high. Add garlic, ginger, turmeric (if fresh, if using dry wait until step 3), and Serrano pepper. Cook for 2 minutes, stirring frequently.
- Add cumin, coriander, chili powder, ground turmeric, curry powder, garam masala. Cook for 30 to 60 seconds stirring continuously.
- Pour in vegetable broth. Add lentils and tomatoes. Mix well and reduce heat to low. Cover pan and simmer for 20 to 25 minutes.
- Once lentils are cooked and softened, remove lid and stirring in coconut milk. Add almond butter and salt and pepper to taste. Cook for another 5 minutes, uncovered, stirring occasionally.
- Turn off heat and with an immersion blender, lightly puree. If you do not have an immersion blender, pour a cup in a blender and blend until smooth. Add lemon juice and cilantro.
- Serve and enjoy. Great with rice and flatbread. For low carb, try spinach or over a sweet potato.