This curry is thick, rich, made in one pan and ready in 30 minutes. The leftovers freeze well too. Make it as spicy as you desire! Try topping it with an egg for a hearty breakfast.
Red Lentil Nut Butter Curry
1 tbl coconut oil
4 cloves garlic, minced
2 inch of fresh ginger, minced or grated
1 serrano peppers, minced
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp chili powder
2 tsp curry powder
1 tsp pink salt
1 cup red lentils
1 bunch swiss chard, stems chopped
2 cups vegetable broth
1 – 14 ounce can crushed tomatoes
1 -13.5 oz can full-fat coconut milk
3 tbls unsweetened creamy almond butter
1/2 a small lemon, juiced
Handful of fresh cilantro
Freshly cracked black pepper to taste
Melt the coconut oil in a large saucepan over medium-high heat. Cook the garlic, ginger, serrano and chard stems for 2 minutes, stirring frequently.
Stir in the cumin, coriander, chili powder, curry powder, and salt, cook 30 seconds.
Deglaze the pan with the broth.
Add in the lentils, torn chard leaves and crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 15 minutes or until the lentils are cooked.
Stir in the coconut milk, almond butter and a turn or two of black pepper. Taste- adjust seasoning & consistency as desired.
Simmer uncovered for 5 minutes, until the curry has thickened and is creamy.
Finish with lemon juice, black pepper and cilantro.
Add more veggies like zucchini, peppers, squash or cauliflower with the spices. Serve with one of my homemade tortillas, pizza-crust or flatbreads, if desired.