Just the Recipe Please

Rinse the lentils in cold water until the water runs clear.

Heat a large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, turmeric, and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.

Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning.

Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 - 25 minutes, or until the lentils are cooked through and have mostly softened.

Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 - 8 minutes, until the curry is thick and creamy.

Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.

Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.