Hearty Lentil Curry

Ingredients

• 15g coconut oil or olive oil
• 4 cloves garlic, minced
• 30g fresh ginger, grated
• 1 green chilli, finely chopped (optional)
• 5g ground cumin
• 2g ground coriander
• 2g chilli powder
• 10g curry powder
• 5g garam masala
• Salt and black pepper, to taste
• 100g dried red lentils, rinsed
• 250ml vegetable stock
• 200g chopped or crushed tomatoes
• 200ml full-fat coconut milk
• 45g unsweetened almond butter
• 2 scoops SAVR Tomato Napoletana
• Juice of ½ lemon
• 15g fresh coriander, roughly chopped
• Extra fresh coriander, to garnish

Method

1. Heat the coconut oil in a saucepan over medium heat. Add the garlic, ginger, turmeric and chilli, cooking for 2 minutes until fragrant.
2. Stir in the cumin, coriander, chilli powder, curry powder, garam masala, salt and pepper. Cook for 30 seconds, stirring constantly.
3. Pour in the vegetable stock, then add the lentils and tomatoes. Stir well, cover and simmer over low heat for 20–25 minutes, or until the lentils are soft.
4. Remove the saucepan from the heat. Whisk 2 scoops of SAVR Creamy Tomato Napoletana with 60–80ml warm water until smooth, then stir it into the curry until fully combined.
5. Stir in the coconut milk and almond butter, then return the saucepan to a low heat. Simmer gently for 5–8 minutes until the curry is rich and creamy. Do not allow it to boil.
6. Stir through the lemon juice and fresh coriander. Garnish with extra coriander and serve with rice, roti or naan, if desired.

SAVR Tip

Add 1 scoop of SAVR per serving. This recipe serves 2, so use 2 scoops. If you adjust the recipe size, simply adjust the number of scoops accordingly.