Cozy Red Lentil Curry
- 3 tbsp olive oil
- 1 shallot, peeled and diced
- 3 cloves garlic, smashed
- 1 tbsp ginger, diced
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tbsp curry powder
- 1 tbsp red curry paste
- 1 tsp sea salt, plus more to taste
- 1 cup red lentils, rinsed well and drained
- 1, 13.5 oz can of coconut milk
- 1 3/4 cup vegetable broth (14 oz.)
- 1 tbsp lime juice
- 2 tbsp maple syrup
- 3 tbsp almond milk
- Cooked white or brown rice
- Chopped cilantro
- Lime wedges
- Cumin seeds and/or red pepper flakes to top
- In a medium-sized pot of over medium-low heat, add olive oil, shallot, garlic, and ginger. Saute for 3-5 minutes or until shallot is translucent.
- Add red pepper flakes, smoked paprika, cumin seeds, curry powder, curry paste and sea salt. Stir well to combine.
- Then add the coconut milk, vegetable broth, maple syrup, lime juice, and lentils. Increase the heat to medium-high and bring the red lentil curry to a simmer.
- Once simmering, reduce the heat to medium-low and cover partially with a lid (to allow for steam to release). Gently simmer for 15 minutes.
- Turn the heat off and swirl in the almond milk. Add more sea salt as desired.
- Serve the red lentil curry over rice and top with cilantro, cumin seeds and red pepper flakes as desired. Garnish with lime wedges.
This red lentil curry makes for excellent leftovers. When reheating, add a few tablespoons of non-dairy milk to the curry and gently stir to combine. The milk will freshen things up perfectly and prevent the leftovers from drying out.