Creamy Red Lentil + Almond Butter Curry
I have been obsessed with curries lately, if you hadn’t already noticed and the nutty dal 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.
Creamy Red Lentil + Almond Butter Curry
I love to make curries and store them in the freezer for nights when I have an empty fridge but want something tasty and homemade.
Serves:
4
Prep time:
30 minutes
Cook time:
30 minutes
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
METHOD
- Place all your spices in a small ramekin.
- 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.
- Add in spices and cook for 60 seconds, ensuring they don’t burn.
- 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.
- Add in lentils and bring to the boil. Reduce to a simmer and leave to cook with the lid on for 25 minutes.
- Stir in the coconut milk and almond butter.
- Serve with lime, coriander, cashews and coconut.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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