2 inch piece of fresh gingerpeeled and minced or grated
1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
1teaspoonground cumin
½teaspoonground coriande
1teaspoonchilli powder
2teaspooncurry powder* see FODMAP tips in thr article above
1teaspoongram masala* see FODMAP tips in the article above
200ml(1 cup) vegetable broth
220g(1 cup) crushed tomatoes
200ml(1 cup) canned coconut milk
200g(2¾ cups) canned lentils (rinsed & drained)* see FODMAP tips in the article above
1tablespoonpeanut butter
½lemon (juiced)
fresh cilantro
Instructions
Heat a large, deep skillet or large saucepan over medium-high heat and add the garlic-infused oil. Once the oil is shimmering, add the ginger, fresh turmeric (if using), and cook for 2 minutes, stirring frequently to prevent burning
Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along with the rest of the spices.
Pour in the vegetable broth and crushed tomatoes, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Simmer for 10-15minutes, then add the canned lentils (make sure to rinse them well before adding them).
Stir in the coconut milk, peanut butter, along salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
Finally, stir in the lemon juice and cilantro, and turn off the heat. Serve the curry with rice and/or this gluten-free naanand garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.