How to make Vegan Indian Red Lentil Curry - How does it taste? WOW! You'll see!

I saw this recipe on YouTube and gave it a try. All I can say is, WOW. It is amazing. I liked this dish so much I subscribed to Nisha's channel and started following her on Instagram. I have always loved Indian cooking but never knew how to make it myself. Here is the link to Nisha's website if you want to try some of her amazing recipes. https://rainbowplantlife.com/vegan-re... If you can't tolerate the heat of the peppers you can remove the seeds to reduce the heat or just don't add it. I only used one pepper and left the seeds in and the spice level is perfect for me. Here are the ingredients and instructions. INGREDIENTS 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil 4 cloves garlic, minced 2 inch piece of fresh ginger, peeled and minced or grated (you will see my secret when you watch the video) Haaa! 1 teaspoon ground turmeric 1-2 serrano peppers, diced  1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon chili powder 2 teaspoons curry powder 1 teaspoon garam masala 1 tsp kosher salt 1 tsp black pepper 1 cup red lentils 2 cups low-sodium vegetable broth 1 14 ounce can diced tomatoes 1 13.5- ounce (400 mL) can full-fat coconut milk 3 tablespoons unsweetened creamy almond butter 1/2 a small lemon, juiced (you will see another secret of mine when you watch the video) :) 1/2 cup fresh cilantro, roughly chopped For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan INSTRUCTIONS Rinse the lentils in cold water until the water runs clear. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger and Serrano pepper and cook for 2 minutes Stir frequently to prevent garlic from burning. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, turmeric and black pepper to taste, and cook for 30 to 60 seconds until fragrant. Toss frequently to prevent burning. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes. Remove the lid and stir in the coconut milk, almond butter, along with 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. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. Serve the curry with rice and/or flatbread. Store leftovers in the fridge for 3-4 days.