Vegan Dal Makhani (Black Lentil Curry)

Ingredients

• 2 cups black beluga lentils (dried. See Notes for preparing and cooking.)
• 1 can red kidney beans (about 1½ cups)
• 2 tbsp vegan butter or oil
• 2 large onions (sliced)
• 2 tbsp minced ginger
• 2 tbsp minced garlic
• 1 cup tomato puree
• 3 Bay leaves
• 1 ½ tsp salt (or to taste)
• 1 can full-fat unsweetened coconut milk or cream (reserve 2 tbsp for garnish)
• 1 handful Chopped fresh coriander leaves (to garnish)
• 2 tsp turmeric
• 2 tsp Kashmiri chilli powder
• 2 tsp cumin
• 4 tsp ground coriander
• 2 tsp garam masala
• 1 tsp ground fenugreek
• 1 cinnamon stick

Instructions

• Heat the oil in a large pot on low heat. Add the sliced onions. Cook for about 10 minutes or until browned.
• Add the minced ginger and garlic and cook until the garlic browns.
• Stir in the turmeric, chilli, cumin, ground coriander, garam masala, fenugreek and cinnamon stick. Cook stirring constantly until they are toasted and fragrant. Be careful not to burn the spices.
• Stir in the tomato puree and cook for 2 minutes or until most of the liquid has evaporated. Stir constantly to prevent burning.
• Drain the canned kidney beans and add to the pot. Then add the cooked black lentils with cooking liquid to the pot.
• Add the bay leaves and salt. Cover and simmer on low for 20 minutes. Stir occasionally to prevent sticking.
• Stir in the coconut milk and simmer for an additional 10 minutes.
• Remove from heat. Garnish with coconut cream and coriander before serving.