Red Lentil Curry

Bahan-bahan (4 porsi)

• 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