Name: Red Lentil Curry
Total time: 45 min
Cuisine: Indian
Ingredients: 1 tbsp Coconut oil, refined or virgin (or a neutral-flavored oil); 4 clove Garlic, minced; 2 inch Fresh ginger, peeled and minced or grated; 1 tbsp Fresh turmeric, minced (or 1 tsp ground turmeric); 1-2 Serrano peppers, diced; 1 tsp Ground cumin; 1/2 tsp Ground coriander; 1/2 tsp Indian red chili powder, or 1 tsp regular chili powder blend; 2 tsp Curry powder; 1 tsp Garam masala; Kosher salt or sea salt, to taste (about 1 tsp, plus more to taste); Freshly cracked black pepper, to taste; 1 cup Red lentils, or split red lentils; 2 cup Low-sodium vegetable broth, 480 mL; 1 can Crushed tomatoes, 14-ounce / 400g can, or half of a 28-ounce can; 1 can Full-fat coconut milk, 13.5-ounce / 400 mL can; 3 tbsp Unsweetened creamy almond butter; 1/2 Lemon, small, juiced; 1/2 cup Fresh cilantro, roughly chopped; Basmati or Jasmine rice, for serving; Indian flatbread, such as roti, paratha, or naan, for serving

Method

7 steps. Tap one to mark it done.

Wash the lentils under cold water until it runs clear.
Warm the coconut oil in a big, deep skillet or spacious saucepan set to medium-high heat. When the oil begins to shimmer, throw in the garlic, ginger, Serrano pepper, and fresh turmeric if you have it, then sauté for 2 minutes while stirring constantly so the garlic does not burn.
Stir in the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper as desired, cooking between 30 and 60 seconds while tossing constantly to avoid burning. If substituting ground turmeric for fresh turmeric, incorporate it at this stage with the other spices.
Pour in the vegetable broth and deglaze the bottom of the pan by scraping up any browned bits with a spatula or wooden spoon. Add the lentils and crushed tomatoes, stirring to combine. Turn the heat down to low, put a lid on the pan, and simmer for between 20 and 25 minutes until the lentils are tender and cooked. If they require more time to soften after 25 minutes, pour in a few tablespoons of additional water or broth and simmer for 5 minutes longer.
Take off the lid and mix in the coconut milk, almond butter, and extra salt and pepper. Leave the pan uncovered and keep cooking at a low heat from 5 to 8 minutes so the mixture thickens and turns creamy.
Incorporate the lemon juice and cilantro, then turn off the burner. For an even smoother, more puréed texture, blend the curry briefly with an immersion blender.
Accompany the dish with rice, Indian flatbread, or both, topped with a sprinkling of extra cilantro. Keep any remaining portions in the refrigerator for 3-4 days.