This One-Pan Lentil Curry has an Amazing, Smoky, Fragrant Flavor!

By Vegan Richa · 35 min

Ingredients

Instructions

1. Toast the shredded coconut and almond flour in a large dry skillet over medium heat, stirring often, for about 3 to 4 minutes until evenly golden. Set aside.
2. In the same skillet, heat the oil over medium-high heat. Add the green cardamom pods and stir for a few seconds until fragrant and changed in colour.
3. Add the onion and half the salt. Cook for 7 to 8 more minutes, adding splashes of water if needed, until golden brown.
4. Lower the heat to medium. Add the Kashmiri chilli powder, garam masala, black pepper and dried fenugreek leaves, with a splash of water to stop them burning.
5. Add the sambal oelek, soy sauce, tomato paste and ginger-garlic paste. Cook for about 15 seconds. If using minced ginger and garlic, add them first and cook 15 seconds, then add the sambal, tomato paste and cook 15 seconds more.
6. Stir in the non-dairy yogurt and cook until the mixture is smooth, bubbling and slightly glossy. If it sticks to the pan, add a splash of water, non-dairy milk or stock.
7. Stir in the curry leaves, mint, green chilli, coriander and the toasted coconut-almond mixture.
8. Add 1 cup of water or non-dairy milk and the remaining salt, and bring to the boil. Taste and adjust with salt, chilli, garam masala or lemon juice. If the sauce is too thick, add more water.
9. Fold in the drained lentils. Lower the heat to medium-low, partly cover and simmer for 4 to 5 minutes.
10. Turn off the heat and stir gently. Top with chopped coriander, non-dairy yogurt and a squeeze of lemon juice.

Summarized from Vegan Richa's video. Watch it for the details.

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