Ingredients:

  • 1 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp red pepper flakes
  • 1 cup dried red lentils, rinsed
  • 2 tbsp Madras curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 can (14.5 oz) crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/2 tsp sea salt
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat in a large pot. Add the diced onion and sauté until translucent and slightly golden.
  2. Stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Add the curry powder, turmeric, and cumin. Stir constantly for 1 minute to bloom the spices in the oil.
  4. Stir in the rinsed lentils and crushed tomatoes until the legumes are coated in the spice mixture.
  5. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until the lentils are soft.
  6. Stir in the coconut milk and salt. Simmer uncovered for another 5–10 minutes until the curry reaches a thick, creamy consistency.
  7. Remove from heat, stir in the fresh lime juice, and garnish with chopped cilantro before serving.