Description
A creamy, spiced vegan red lentil curry made with coconut milk, almond butter, and warming spices. Perfect for a quick, plant-based dinner.
Ingredients
1 tbsp coconut oil
4 cloves garlic, minced
2 inch fresh ginger, minced
1 tbsp minced turmeric (or 1 tsp ground)
1–2 serrano peppers, diced
1 tsp cumin
1/2 tsp coriander
1/2 tsp Indian red chili powder
2 tsp curry powder
1 tsp garam masala
Salt & pepper to taste
1 cup red lentils
2 cups vegetable broth
1 can crushed tomatoes
1 can full-fat coconut milk
3 tbsp almond butter
Juice of 1/2 lemon
1/2 cup chopped cilantro
Serve with rice or flatbread
Instructions
1. Rinse lentils until water runs clear.
2. Heat oil in a pan, sauté garlic, ginger, turmeric, and peppers for 2 minutes.
3. Add cumin, coriander, chili powder, curry powder, garam masala, salt, and pepper; toast 1 minute.
4. Pour in broth, add lentils and crushed tomatoes; simmer 20-25 minutes until soft.
5. Stir in coconut milk and almond butter; cook until creamy.
6. Add lemon juice and cilantro; serve with rice or naan.
Notes
Use full-fat coconut milk for best texture.
Adjust spice level with peppers.
Keeps in fridge 3-4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: undefined
- Sodium: undefined
- Fat: 20g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 18g
- Cholesterol: undefined
Keywords: Vegan Red Lentil Curry, creamy curry, plant based dinner, quick weeknight meal, wholesome ingredients