Mains

Peanut Tomato Lentil Curry

A rich and creamy lentil curry combining tomatoes, coconut milk, and spices, with the depth of flavor from peanut butter or tahini.

Prep: 10 minutes Cook: 30 minutes Servings: 3
Main Course Curry Indian Vegetarian One-Pot
Peanut Tomato Lentil Curry

Preparation Steps

1
  • Coconut oil, 1 onion (diced)
  • 1-2 garlic cloves, 1 tsp ginger
Fry onion in coconut oil until soft. Add crushed garlic and ginger, fry until fragrant (don't burn).
2
  • 2 cups stock per person
  • 1 can (~250ml) coconut milk
  • 1 can (~400g) crushed tomatoes
  • 1 tsp each: garam masala, coriander, cumin, turmeric
  • 3-4 curry leaves
Add stock, coconut milk, and tomatoes, bring to boil then simmer. Add spices and curry leaves, mix well.
3
  • 2 cups red lentils
  • Optional: veggies (spinach, broccoli, etc.)
Wash lentils until water runs clear, add to curry. Add vegetables if using. Cook on low for 20 min until lentils are soft, stir occasionally.
4
  • 2 tbsp peanut butter/tahini
  • Lime juice, salt, pepper, honey/sugar, cream/butter (to taste)
  • Fresh cilantro/peppermint
Stir in peanut butter/tahini. Season with lime, salt, pepper, honey, and cream to taste. Garnish with cilantro/peppermint. Serve with rice or naan.