Red Lentil Curry

Steps

1. Prep the aromatics: Mince the garlic, dice the green chili peppers (Serrano), and grate the ginger.
2. Heat a large deep saucepan with a little bit of coconut oil or any neutral cooking oil of your choice.
3. Add the minced garlic, grated ginger, and diced green chili peppers to the hot oil.
4. Add all of the ground spices along with salt and pepper.
5. Cook for just one minute until everything smells fragrant, allowing the spices to bloom.
6. Pour in the vegetable broth, stirring with a spatula to loosen any brown bits stuck to the bottom of the pan.
7. Add the washed red lentils and the can of crushed tomatoes.
8. Stir everything together, then lower the heat, cover the pan, and let the lentils simmer for 20 to 25 minutes until they are al dente.
9. After simmering, stir in full fat coconut milk and almond butter.
10. Cook uncovered on low or medium-low heat for five to seven minutes until the curry thickens slightly.
11. Add a little bit more salt and pepper if needed.
12. Garnish with chopped fresh cilantro and finish with lemon juice.