INGREDIENTS
1 tbsp
a neutral-flavored oil
4 cloves
garlic
2 inches
ginger
1 tbsp
turmeric
1
serrano peppers
1 tsp
ground cumin
1/2 tsp
ground coriander
1/2 tsp
indian chili powder
2 tsp
curry powder
1 tsp
garam masala
1 tsp
sea salt
1 serving
freshly cracked pepper
180 gs
lentils
480 mLs
vegetable broth
400 gs
canned tomatoes
400 mLs
can full-fat coconut milk
3 tbsp
creamy almond butter
1/2
juice of lemon
8 gs
cilantro