1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
4 cloves garlic, minced
2 inch piece of fresh ginger, peeled and minced or grated
1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
1-2 serrano peppers, diced (see recipe note below on spice level)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)
2 teaspoons curry powder
1 teaspoon garam masala
Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)
Freshly cracked black pepper to taste
1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker)
2 cups (480 mL) low-sodium vegetable broth
1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
1 (13.5-ounce/400 mL) can full-fat coconut milk
3 tablespoons unsweetened creamy almond butter
1/2 a small lemon, juiced
1/2 cup (~8g) fresh cilantro, roughly chopped
For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan
Steps
Rinse the lentils in cold water until the water runs clear.
Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), 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. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
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 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
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 to 8 minutes, until the curry has thickened and is creamy.
Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to 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.
Notes
Suggested by Ellwood on 2026-01-31.
Spice level: If you can't tolerate spicy food whatsoever, you can omit the chili peppers. If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (with the seeds), and if you really like things on the spicy side, use two Serrano peppers (with seeds intact).
Fresh turmeric: Fresh turmeric is 10 times as flavorful as dried. You can find it at Indian and South Asian grocery stores, health food stores, and well-stocked grocery stores like Whole Foods and Sprouts. It looks like ginger but has bright orange flesh. If you can't find it, 1 teaspoon of ground turmeric works fine.
Lentil types: You can use either regular red lentils or split red lentils (masoor dal). Split lentils cook a bit quicker. Yellow split lentils (moong dal) can also be used. Don't use green or brown lentils as they don't break down in the same way.
Almond butter substitute: Cashew butter is the next best option. Peanut butter can work but start with 1 1/2 to 2 tablespoons instead of 3, as it might overwhelm other flavors. Make sure to use natural smooth almond butter (not crunchy or flavored).
Coconut milk: Full-fat coconut milk is recommended for the creamiest result. Light coconut milk can be used for a lighter meal, but the curry won't be as creamy and may be too spicy, so go easy on the green chile peppers.
Instant Pot method: Can be made in the Instant Pot - cook for 4 minutes with split red lentils. Save the tomatoes, almond butter, garam masala, cilantro, and lemon as finishers to mix in right before serving.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days. The curry freezes well too.
Serving suggestions: Best served with white basmati rice, brown rice, or whole grains like farro or quinoa. Homemade Vegan Naan or store-bought pita/naan is perfect for scooping up the lentils. Garnish with cilantro or fresh mint.
Over 1,800 5-star ratings - a fan favorite recipe that's reliable and delicious!