Lentil curry

 This was amazing.  I liked this one way better than our other vegetable curry.

From Rainbow Plant Life 

Note-the original recipe serves 4, I think we one and a halfed it since we have hungry children.  As written, this is for the larger batch 

1 1/2 tbs neutral oil

6 minced garlic cloves

2 inch piece of ginger (or less in my house)

1 1/2 tsp ground turmeric 

1 chopped and seeded jalapeno if you want some heat

1 1/2 tsp ground cumin 

3/4 tsp ground coriander

3/4 tsp chili powder

3 tsp curry powder (I might have been a little heavy on this)

1 1/2 tsp garam masala

salt and pepper to taste

1 1/2 cup red lentils, washed 

3 cups broth 

1 1/2 cans (14 ounce) of crushed tomatoes 

1 1/2 cans coconut milk 

1/4 cup almond or peanutbutter

almost all of the juice of a lemon

Cilantro springs and hot cooked jasmine rice for serving 

In a large pot, heat the oil and then add the garlic, ginger, and chopped pepper

Cook over medium high heat for about 2 minutes, be careful not to burn the veggies 

Add in all your spiced and stir around for a minute 

Pour in your broth and scrape up any browned bits

Add the lentils and crushed tomatoes and bring to a boil 

Reduce heat, cover, and simmer for 25 minutes or until the lentils are cooked through adding more broth and more time if needed

Stir in the coconut milk and peanut butter to combine, cook another 5-8 minutes until creamy 

Stir in lemon juice and cilantro, note if you want it smoother, you can puree the sauce here 

Serve with rice or flat bread