INGREDIENTS 1½ cups lentils, rinsed and picked over ½ large onion, diced 2 tablespoons vegan butter 2 tablespoons red curry paste ½ tablespoon garam masala 1 teaspoon curry powder ½ teaspoon turmeric 1 teaspoon sugar 1 teaspoon minced garlic 1 teaspoon minced ginger a few good shakes of cayenne pepper 1 14 ounce can tomato puree ¼ cup coconut milk or cream cilantro for garnishing rice for serving INSTRUCTIONS Cook the lentils according to directions. Drain and set aside. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.