Almond Curry Lentils
I’ve been on a bit of an almond butter kick lately, and I’ve been really interested in using it as a savory ingredient rather than a sweet one. My go-to recipes with almond butter usually involve cookies or smoothies of some sort, so I tried to push myself to find a savory way to use it as well.
Homemade almond butter is one of my favorite things. It’s got a delightful smoky flavor from the short roasting (10 min) that I do before processing and it is incredibly ooey gooey. Without all of the added oils to thin it out, homemade almond butter sticks to the roof of your mouth in the best way possible and it isn’t overly sweet without added sugar.
Because of these qualities, I thought it would go great in a sauce, much like peanut butter does. I spotted some plain ol’ green lentils in my pantry and immediately my thoughts went to Indian. As I’ve stated many a time before, the fam and I lurve Indian food with all of our being, which sort of made this recipe a no-brainer.
The end result is a creamy, filling, and rich curry dish that is big on flavor, but short on cook time. The lentils only take 12 minutes or so and the sauce itself can be made while the lentils cook. It’s also a difficult dish to mess up, so if you are a novice cook it’s a great place to start trying your hand at international cuisine.
If you like your curry spicy, feel free to add some fresh chiles to the sauce or more red pepper flakes. Even though it’s not Indian, I like to put a little sriracha on top of mine for extra kick!
- ½ cup dry Lentils
- 1 cup Water or Veggie Broth
- 1 tbsp Water or EVOO
- ½ med Onion, diced
- 2 cloves Garlic, minced
- ⅓ cup Almond Butter
- ½ cup Water
- 1 tsp Garam Masala
- 1 tbsp Curry Powder
- ¼ tsp Coriander
- ¼ tsp Cumin
- Dash of Red Pepper Flakes
- ¼ tsp Salt
- In a medium saucepan, bring the cup of water or broth to a boil and add the lentils. Turn heat down to low, cover, and simmer for 10-12 minutes. Check for doneness and then drain off any excess liquid.
- While lentils are cooking, warm the tablespoon of water over medium heat and add the onions. Cook 10 minutes, or until translucent, adding a tablespoon of water at a time as the water evaporates. Add garlic and cook 1-2 minutes more.
- Add the almond butter and water and stir until well combined. Add the spices and stir well. Bring to a boil, reduce heat, and simmer until lentils are done.
- Add the drained lentils to the skillet with the sauce and mix well. Warm 1-2 minutes more. Top with sliced almonds and vegan sour cream, if desired.
What is your favorite traditional sweet ingredient to use in savory dishes?