Creamy Red Lentil & Almond Butter Curry

Name: Creamy Red Lentil & Almond Butter Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 2 tablespoons ghee OR coconut oil; 3 cloves garlic, minced; 1 red onion, finely diced; 1 (3cm) piece ginger, finely grated; 1 tsp cumin, ground; 1 tsp turmeric, ground; ½ tsp coriander, ground; ½ tsp chilli powder (OR to taste); 2 tsp curry powder; 1 tsp garam masala; 1 tin chopped tomatoes; 2 cups (500ml) vegetable stock OR broth; 1 cup red lentils, dried; 270ml canned coconut milk; 3 tbsp almond butter; 1 lime, juiced; 1 cup coriander, fresh, chopped; Roasted cashews, to serve; Toasted coconut (optional); Salt and pepper to taste

7 steps

Prep:30minCook:30min

I have been obsessed with curries lately, if you hadn’t already noticed and the nutty dahl is yet another creation I have been enjoying. I love to make these and store them in the freezer for nights when I have an empty fridge but want something tasty and homemade.

Updated at: Thu, 17 Aug 2023 03:57:10 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Instructions

Step 1

Place all your spices in a small ramekin.

Step 2

Heat a large pot over a medium to high heat. Add ghee to the pan and allow to heat up. Add in garlic, onion and ginger and cook for two minutes, stirring frequently.

Step 3

Add in spices and cook for 60 seconds, ensuring they don’t burn.

Step 4

Pour in tomatoes and leave for a minute or two to cook, then pour in broth. Season with salt and pepper, although this depends on the saltiness of your broth.

Step 5

Add in lentils and bring to the boil. Reduce to a simmer and leave to cook with the lid on for 25 minutes.

Step 6

Stir in the coconut milk and almond butter.

Step 7

Serve with lime, coriander, cashews and coconut.

View on Liv Kaplan

↑Support creators by visiting their site 😊