Hi, I'm Steve! This site is an always-in-progress repository for my thoughts and ideas. You'll generally find me writing about sustainability 🍃, urbanism 🏙️, programming 💾, vegan cooking 🍛, and whatever else pops into my mind ✨.

Wiki » Recipes » Red Lentil Curry

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:

  1. 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
  2. Added chopped eggplant as an optional ingredient that can add some bulk and flavor.
  3. Added optional instructions for cooking in an electric pressure cooker.


☨: Don't fret if you don't have this ingredient on-hand. This is a forgiving recipe and it'll be fine without it.


  1. Rinse lentils and put them into a bowl
  2. Mince garlic and ginger, slice green pepper, combine into a bowl.
  3. Combine cumin, coriander, chili powder, curry powder, garam masala, tumeric into a small prep bowl.
  4. Measure veggie broth (or water + bouillon)
  5. Combine almond butter + coconut milk into a bowl, mix thoroughly to thin out the almond butter and prevent clumps in the final curry


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  1. I'm not a nutritionist though, you shouldn't trust me here. Maybe a full can of coconut milk isn't as big of a deal as I think it is.
  2. If you don't know what to do with the other half of the can: throw it into a freezer-safe container and freeze it for the next batch!