Name: Red Lentil Curry
Ingredients: 1 tbsp butter or ghee; 1 tbsp minced garlic; 1 tbsp grated ginger; 1-2 finely chopped jalapenos; 1 32 oz box vegetable broth; 1 lb package of red lentils; 1 8 oz can crushed or diced tomatoes; 1 can coconut milk (full fat); 2-3 tsp maple syrup, to balace acidity; ½ cup chopped cilantro (optional, for garnish); 1 tbsp cumin powder; 1 tbsp tumeric powder; 1 tbsp curry powder; 2 tsp chili powder; ½ tsp cardamom; ¼ tsp cloves; ¼ tsp nutmeg; 1 tsp salt, or to taste; pepper to taste

AuthorJaxCategoryMain Dishes

Yields1 Serving

Ingredients

1 tbsp butter or ghee

1 tbsp minced garlic

1 tbsp grated ginger

1-2 finely chopped jalapenos

1 32 oz box vegetable broth

1 lb package of red lentils

1 8 oz can crushed or diced tomatoes

1 can coconut milk (full fat)

2-3 tsp maple syrup, to balace acidity

½ cup chopped cilantro (optional, for garnish)

Spices

1 tbsp cumin powder

1 tbsp tumeric powder

1 tbsp curry powder

2 tsp chili powder

½ tsp cardamom

¼ tsp cloves

¼ tsp nutmeg

1 tsp salt, or to taste

pepper to taste

Directions:

Melt butter in a large pot. Add garlic, ginger, and jalapenos and saute until lightly golden. Stir in all spices and cook until lightly toasted.

Add in the broth and lentils and mix well. Simmer for 20 minutes. Then, stir in the tomatoes and coconut milk. Continue to simmer for another 10 minutes, or until lentils are completely cooked and the curry is creamy and thick. Mix in the maple syrup.

Serve over white rice or cauliflower rice, and garnish with cilantro, if desired. You can also serve it over cooked chicken or any veggies of choice.