Recipe- Spicy And Creamy Vegan Red Lentil Curry

This Vegan Red Lentil Curry is spicy, creamy, and packed with flavor. It is a one pot curry which can be made both in the instant pot or stove top. The base of the curry is very similar to most Indian curries, but I liked her addition of serrano pepper which adds a nice kick to the curry. For creaminess and to balance out the spices, Nisha used both coconut milk and almond butter. I replaced almond butter with cashew cream.

Ingredients

1 cup red lentils, rinsed and drained
1 medium onion, finely diced
2 medium tomato, pureed
1 serrano pepper, diced
1.5 inch fresh ginger, mined
4 garlic cloves, minced
½ teaspoon turmeric powder
1 teaspoon coriander powder
2 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon Kashmiri red chili powder ( mild variety)
1.5 teaspoon salt or to taste
1.5 tablespoon coconut oil
1 teaspoon tomato paste
½ cup thick coconut milk
2 tablespoon cashew cream + more to top the curry
2 cups water (if making in instant pot use 1.5 cups)
lemon juice to taste
½ cup fresh coriander, finely chopped with stems

Cashew Cream –

8 whole cashew
¼ cup water

Method

Cashew Cream

- Soak 8 whole cashew in quarter cup of hot water for 15 minutes. After 15 minutes blend it till smooth and cream paste.

Stove Top Method

- Heat a wide, shallow pan and add coconut oil. Add cumin seeds and let cook for 10-15 seconds. Now add the finely chopped serrano pepper, ginger and garlic and cook for a minute. Add finely diced onion and pinch of salt. Cook for 5 minutes till onion turns slightly soft.

- Add turmeric powder, red chili powder, curry powder, coriander powder and salt. Cook for 30 seconds.

- Add the pureed tomato and cook for a minute. Now add the red lentils, salt and water. Give a mix and cook in medium flame for about 15 minutes.

- The lentils should be cooked through, but not overly soft.

- Add garam masala and tomato paste and cook for a minute. Add coconut milk and cashew cream and cook for 5 more minutes. If the curry feels thick, add some more water.

- Taste the curry and adjust the salt. Finally add a handful of chopped cilantro and a big squeeze of lemon juice. Let the curry rest for 15 minutes before serving.