Creamy Red Lentil & Almond Butter Curry

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.

Good

% Daily Values based on a 2,000 calorie diet

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.

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