CU Anschutz Health and Wellness Center Newsroom

Red Lentil Curry

Written by Community Nutrition | January 24, 2024

Serves: 4

The tradition of consuming lucky foods for New Year's is a cultural practice observed in many parts of the world, with each region attributing specific symbolic meanings to certain dishes. These culinary customs often aim to usher in prosperity, good fortune, and positive vibes for the upcoming year. In various cultures, foods like lentils are believed to resemble coins and are eaten to attract wealth, while round fruits, such as oranges or grapes, symbolize fullness and prosperity. Fish, due to its abundance and swift movement, is considered a symbol of progress and success. Noodles, associated with longevity, are popular in some cultures. 

Ingredients

1 Tbsp. olive oil

4 cloves garlic, minced

2 inches fresh ginger,
peeled and grated

1-2 serrano peppers, ribs and
seeds removed to reduce spice
if desired, diced

1 tsp. ground cumin

½ tsp. ground coriander

½ tsp. Indian red chili powder
or 1 tsp. regular chili powder

½ Tbsp. + ½ tsp. curry powder

1 tsp. garam masala 		 Salt, to taste 

Black pepper, to taste

1 tsp. ground turmeric

1 cup red lentils, rinsed and sorted

4 cups low-sodium vegetable broth

14 oz. can crushed tomatoes

½ of 13.5 oz. can lite coconut milk

¼ cup unsweetened creamy
almond butter (sub alternative
nut or seed butter if needed)

½ small lemon, juiced

½ cup fresh cilantro,
roughly chopped, optional 

Method of Preparation

  1. Heat a large, deep skillet or large saucepan over medium-high heat and add oil. Once oil is shimmering, add garlic, ginger, and serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
  2. Add cumin, coriander, chili powder, curry powder, garam masala, salt, black pepper and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. Add ground turmeric along with the rest of the spices.
  3. Pour in the vegetable broth and scrape up any browned bits on the bottom of the pot. Add in the lentils and crushed tomatoes and mix well. Bring to boil then reduce the heat to low and cover. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened.
  4. Stir in the coconut milk, almond butter, salt, and pepper to taste. Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
  5. Stir in the lemon juice and cilantro if using and turn off the heat.
  6. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

 

 Adapted from: https://rainbowplantlife.com/vegan-red-lentil-curry/#wprm-recipe-container-5540

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