Coconut Almond Curry Lentils

almond butter coconut milk dairy free lentils nut butters vegan

Recipe prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Did you know? Lentils are among the most sustainable (and affordable) foods you can choose because they can adapt to climate change and help sequester carbon in the soil, and they decrease methane emissions from the farm animals, such as cattle, that eat them. Plus, they’re rich in fiber, nutrients, and plant protein.

If you like lentils – you must try this recipe! Lentils are simmered in fresh homemade coconut milk and almond butter made with the NutraMilk and a combination of Indian spices that blend into an explosion of flavors in a rich, creamy sauce.

INGREDIENTS

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For Coconut Milk (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quart (6 cups) of water

For Lentils

  • 1 cup lentils
  • 500 ml coconut milk made with the NutraMilk
  • 2 tbsp almond butter made with the NutraMilk
  • 1 tablespoon coconut oil (or extra virgin olive oil)
  • 1 can (400g) diced tomatoes
  • 1 red onion, finely diced
  • 2 cloves of garlic, minced
  • 1 tsp freshly grated ginger
  • 3 bay leaves
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground garam masala
  • 2 tsp sea salt flakes
  • To garnish: cilantro leaves, yogurt (dairy or coconut) 

INSTRUCTIONS

  • Making almond butter
    • Place almonds and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Making coconut milk from dehydrated coconut
    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.
    • **you can use more or less water depending on how full-bodied you want the milk to be.

    • Lentils
      • Wash, rinse and soak lentils for about 2 hours.
      • In a saucepan, melt coconut oil and cook onion over moderate heat for a few minutes, stirring occasionally until translucent. Add garlic and ginger and cook for 1 minute. Add all the spices (except salt and bay leaves) and cook an additional minute.
      • Stir in coconut milk, can of tomatoes, lentils and almond butter. Add salt and bay leaves.
      • Simmer, covered, stirring occasionally until lentils are tender, about 20-30 minutes. Garnish with cilantro, yogurt and serve with white basmati rice.



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