Lux Red Lentil Curry
This Lux Red Lentil Curry is perfect when you want a weeknight meal that tastes like a decadent special occasion meal. This rich & creamy curry is spiced to perfection. Curries taste even better the next day after the spices have mingled overnight in the fridge. This is a fantastic make-ahead or meal prep recipe.
Servings 6
Calories 282kcal
Equipment
- Large sauté pan/skillet with a lid or sauce pan with a lid
Ingredients
- 1 cup red lentils or split red lentils which cook faster
- 1 tablespoon non-virgin olive oil or a high smoke point neutral-flavored oil for sautéing
- 5 cloves garlic minced
- 2 TBSPs fresh minced ginger or sub 1¼ teaspoon powdered ginger adding with the other dry spices
- 1 - 2 jalapeño peppers chopped, seeds & ribs removed, see notes below if you want more or less heat-spice.
- 1 can can diced or crushed tomatoes, 14 oz do not drain
- 2 cups low-sodium no-chicken broth link goes to low sodium & gluten-free option
Dry spices (combine into a small bowl)
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 2 teaspoons curry powder
- 1¼ teaspoon fine salt more to taste, wait to salt if using full-sodium broth
- 1/2 teaspoon Freshly cracked black pepper to taste more to taste
Add after cooking
- 1 cup full-fat coconut milk more if desired to make it creamier or tone down spice
- 3 TBSPs no sugar & no salt added creamy almond butter
- 1 TBSP lemon juice more to taste
Garnish
- fresh cilantro or scallions chopped
For Serving
- Basmati or Jasmine rice
- vegan naan or sourdough bread
Instructions
- In a large, deep skillet or large saucepan, heat the oil over medium to medium high heat. Add the garlic, ginger, and jalapeño pepper. If using powdered ginger, wait to add it with the dry spices in the next step. Cook for 3 minutes, stirring to prevent garlic from burning.
- Add the the dry spices (cumin, coriander, chili powder, curry powder, garam masala, salt, turmeric and black pepper) and stir and toss for 1 - 2 minutes until fragrant. Stir in diced tomatoes.
- Pour in the broth and use a spatula to scrape up any browned bits from the bottom of the pan. Add the lentils and mix well. Reduce to medium-low heat and cover the pan with a lid. Simmer for 30 minutes, or until the lentils are cooked through and mostly soft.
- Remove the lid and stir in the coconut milk and almond butter. Add more salt and pepper to taste, if desired. Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened a little. Turn off the heat and stir in the lemon juice. Sprinkle with cilantro & enjoy.
Notes
Nutrition Information is approximate and only includes the curry, not rice or bread.
Peppers? How Spicy-Hot?
I use food prep gloves when removing the seeds and ribs from the jalapeños because I've had Jalapeño Hand and it was a painful lost night of sleep. Too Spicy? Stir in additional coconut milk to cancel out some of the heat. Peppers can vary in size and heat-spice level, please keep this in mind when adding peppers. If you are making this for kids, I would go with Extra Mild or Mild. Extra Mild: Omit fresh peppers. Mild: Use one poblano, small jalapeño, or half a jalapeño & remove ribs and seeds. Medium: Use 1 - 2 jalapeños & remove ribs and seeds. Hot: Leave some or all of the seeds & ribs in the jalapeños and/or use an extra jalapeño. Extra Hot: Use two Serrano peppers & remove ribs and seeds. Crazy Fire Hot: Use two Serrano peppers without removing ribs and seeds. Extra Crazy Fire Hot: See Scoville Scale for hotter peppers. www.planttestkitchen.comNutrition
Calories: 282kcal | Carbohydrates: 27g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Sodium: 911mg | Potassium: 633mg | Fiber: 12g | Sugar: 4g | Vitamin A: 523IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 5mg