Prep Time:
Yield:Description
This Easy Creamy Red Lentil Curry is a simple vegetarian dinner made with pantry staples, coconut milk and warming spices. Rich, creamy and packed with flavour, it’s an easy weeknight meal that’s ready in under 40 minutes.
Ingredients
- 1 tablespoon coconut oil
- 4 cloves garlic, crushed
- 2-inch piece fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chilli flakes
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup red lentils, rinsed
- 2 cups vegetable stock
- 1 x 400g tin chopped tomatoes
- 1 x 400ml tin coconut milk
- 3 tablespoons almond butter
- Juice of ½ lemon
- ½ cup fresh coriander, chopped
To Serve
- Basmati rice
- Extra fresh coriander
- Sour cream (optional)
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the garlic, ginger and turmeric and cook for 1-2 minutes until fragrant.
- Stir in the cumin, coriander, chilli flakes, curry powder and garam masala. Cook for another 30 seconds, stirring continuously.
- Add the vegetable stock, tinned tomatoes and rinsed lentils. Use a potato masher to crush the tomatoes. Stir well and bring to a gentle simmer.
- Reduce the heat, cover and cook for about 20 minutes, stirring occasionally, until the lentils are soft.
- Stir through the coconut milk and almond butter. Simmer uncovered for 5-8 minutes until the curry is thick, creamy and rich.
- Remove from the heat and stir in the lemon juice and fresh coriander. Season generously with salt and pepper.
- Serve over a bed of basmati rice with extra coriander sprinkled over the top, and even a dash of sour cream if you have!
Notes
- Leftovers keep well in the fridge for up to 4 days.
- For extra vegetables, stir through a few handfuls of baby spinach during the final few minutes of cooking.