The original version of this recipe can be found here, on Nisha Vora's wonderful Rainbow Plant Life blog. My remix tweaks a few elements:
- I've reduce the amount of coconut milk by about half. I don't think this sacrifices much of the flavor and makes it a healthier meal.1
- Added chopped eggplant as an optional ingredient that can add some bulk and flavor.
- Added optional instructions for cooking in an electric pressure cooker.
- 1-2 jalapeños or serranos
- 3 cm piece of fresh ginger, peeled and minced
- 4 cloves garlic
- 1/2 lemon, juiced☨
- 1/2 cup cilantro, chopped☨
- 2 cups of chopped eggplant (optional, if you want to add some more oomph)
- 1 cup red lentils
- 2 cups low-sodium veggie broth (or use bouillon)
- 1 15oz/425g can of diced tomatoes
- Half of a 15oz can of full-fat coconut milk2
- 3 tbsp creamy almond butter☨
- 1 tbsp coconut oil or neutral flavored vegetable oil.
- 1 tsp cumin
- 1/2 tsp coriander
- 1 tsp chili powder
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp ground tumeric (or 1 tsp fresh minced)
- 1 tsp salt (to taste)
☨: Don't fret if you don't have this ingredient on-hand. This is a forgiving recipe and it'll be fine without it.
- Rinse lentils and put them into a bowl
- Mince garlic and ginger, slice green pepper, combine into a bowl.
- Combine cumin, coriander, chili powder, curry powder, garam masala, tumeric into a small prep bowl.
- Measure veggie broth (or water + bouillon)
- Combine almond butter + coconut milk into a bowl, mix thoroughly to thin out the almond butter and prevent clumps in the final curry
- Heat a large saucepan on medium-high heat (or place your pressure cooker on sauté mode) and add coconut oil. Once shimmering, add the garlic, ginger, fresh tumeric (if using), serrano pepper, and a pinch of salt. Cook for 2 minutes, stirring frequently to prevent the garlic from burning.
- Add the cumin, coriander, chili powder, curry powder, garam masala, and ground tumeric (if not using fresh). Cook for 30-60 seconds until fragrant, stirring vigerously to prevent burning.
- Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits on the bottom. Add in lentils, diced tomatoes, and mix.
- If using a pressure cooker: place the lid on and cook on high pressure for 5 minutes. Let the pressure release naturally once complete.
- If using the stove, simmer for 20-25 minutes until the lentils are soft. If it's taking longer just add some more water and keep checking every 5 minutes or so.
- Once the lentils are cooked, remove the lid and stir in the coconut milk, almond butter, and salt/pepper to taste. If using a pressure cooker place it on the sauté setting to bring things back up to a simmer. Let the flavors meld for 5-8 minutes.
- Turn off the heat and stir in the lemon juice and cilantro. Serve with rice or flatbread. Leftovers can be kept in the fridge for 3-4 days, or frozen for a month.