Serves : 4
Prep Time : 10 MINUTES
Cooking Time : 20 – 25 MINUTES

Ingredients

Method

– Heat a large, deep pan over medium-high heat and add the oil. Once the oil is shining, add the garlic, ginger, turmeric and chili oil and cook for 2 minutes, stirring frequently.

– Add the cumin, cumin seeds, coriander powder, chili powder, curry powder, garam masala, salt, and black pepper, and cook for 30 seconds until fragrant, tossing frequently to prevent burning.

– Pour in the vegetable broth, and use a spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the canned tomatoes and mix well. Reduce the heat to low and partially cover the pan with a lid. Simmer for 15 minutes, or until the lentils are cooked through and have mostly softened.

– Remove the lid and stir in the coconut milk and almond butter. Continue cooking on low heat, uncovered for 5 to 10 minutes, until the curry has thickened and is creamy.

– Stir in the lime juice and dried coriander, and take off the heat.

– Serve hot or warm over steamed white rice or naan bread.