Recipe Steps

• Rinse the lentils in cold water until the water runs clear.
• Heat a large skillet or saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, turmeric, and serrano pepper. Cook for 2 minutes, stirring frequently.
• Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper. Cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric, add it now.
• Pour in the vegetable broth, scrape up any browned bits, and add the lentils and crushed tomatoes. Mix well, reduce the heat to low, and cover. Simmer for 20 to 25 minutes until lentils are cooked through.
• Remove the lid and stir in the coconut milk and almond butter, along with salt and pepper to taste. Cook on low heat, uncovered, for 5 to 8 minutes until thickened and creamy.
• Stir in the lemon juice and cilantro, then turn off the heat. For a creamier texture, use an immersion blender to lightly purée the curry.
• Serve with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.