Shrimp Curry with Lentils and Coconut Rice

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Lentils:

Ghee or olive oil

4 cloves garlic, sliced 

1/2 onion, chopped 

1 tablespoon freshly grated ginger 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

1 cup orange lentils 

2 cups chicken broth 

1/2 cup water 

Kosher salt

Curry:

1 onion, roughly chopped

1 tablespoon ghee or olive oil

1 tablespoon garam masala 

1 tablespoon ground turmeric 

1 1/2 teaspoons ground cumin 

1 teaspoon ground coriander

1 teaspoon freshly ground black pepper 

1/2 cup fresh diced tomatoes (about 1 medium tomato)

2 tablespoons freshly grated ginger 

6 cloves garlic, sliced 

2 cups chicken stock 

1 tablespoon tamarind paste 

1 serrano pepper 

1 1/2 14-ounce cans coconut milk 

1 tablespoon apple cider vinegar 

1 tablespoon fresh lemon juice 

Kosher salt 

2 pounds large, head-on shrimp 

Coconut Rice:

Two 14-ounce cans coconut milk

1 cup basmati rice 

1 tablespoon freshly grated ginger 

1/2 onion, chopped 

Kosher salt