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  • Mavis in the kitchen


By Chris Delfosse


Red lentils

Coconut oil

Vegetable broth

Crushed tomatoes

Lemon (juice)



Black pepper

Chili peppers


Curry powder




Red chili

Garam masala

Coconut milk

Cilantro and/or spinach

Almond butter

Ingredients Amounts

1 tablespoon refined or virgin coconut oil

4 cloves garlic, minced

2 inch piece of fresh ginger, peeled and minced

1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric

1-2 Serrano peppers, diced (depending on tolerance for spicy foods)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon Indian red chili powder (if you only have regular chili powder, use 1 teaspoon)

2 teaspoons curry powder

1 teaspoon garam masala

1 teaspoon sea salt

1 teaspoon black pepper

1 cup (180-190g) red lentils, or split red lentils (note: the split variety will cook a bit quicker)

2 cups (480 mL) low-sodium vegetable broth

1 14 ounce (400-425 mL) can crushed tomatoes

113.5 ounce (400 mL) can full-fat coconut milk

1/2 a small lemon, juiced

1/2 cup fresh cilantro, roughly chopped

Serve with Basmati or Jasmine rice and naan


Rinse the lentils in cold water until the water runs clear

Heat a large, deep skillet or large saucepan over a medium-high heat and add the coconut oil. Once the oil is simmering, add the garlic, ginger, turmeric, and Serrano pepper and cook for 2 minutes, stir frequently to prevent garlic from burning.

Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper, and cook for 30-60 seconds until fragrant, tossing frequently to prevent burning. A

dd in the ground turmeric and stir.

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 thoroughly and have mostly softened.

NOTE: If the lentils aren’t 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

black pepper to taste. Continue cooking on low heat, uncovered for 5-8 minutes, until the curry has thickened and is creamy.

Finally, stir in the lemon juice and cilantro, and turn off the heat.

Serve the curry with rice and naan or flatbread. Store leftovers in the fridge for no more than 4 days.

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