By far the most popular recipes on my site are the curries. There’s the original Chickpea Curry, the Coconut and Sweet Potato Curry, the Dal Bhat, and the Dal Makhani. Adding to that list is this incredible, creamy curry made with peanut butter and lentils. It’s kind of “region independent” in the sense that it draws influence from Indian curries, African dishes, and maybe even some Thai inspiration as well.
This Peanut Butter Curry is every bit as delicious as the others, with lots of similar flavors, but it’s also totally different. The peanut comes through strongly, but balances extremely well with the Indian spices and the meaty lentils. Spoon over jasmine rice for the perfect blend between classic chickpea curry, creamy Dal Makhani, and an African peanut stew.
PEANUT BUTTER AND LENTIL CURRY
Someone tagged me on twitter to see this recipe, I fell in love with it because of my love for peanut butter. This is creamy and very delicious vegan meal
In a large skillet, heat a tablespoon of olive oil over medium heat and add in a chopped onion, minced garlic, and ginger. Allow to soften for 3-5 minutes. Then, add in cumin, coriander, turmeric, cayenne, cinnamon, cloves right onto the onions – which is essential to developing great curry flavors. Allow to sauté for another 2-3 minutes.
Next, add in lentils (or chickpeas), 1/4 cup tomato paste, and 1 chopped bell pepper. Stir well and give these another 2-3 minutes to simmer.
Also at this point, begin cooking the jasmine rice according to package instructions.
When the lentils and tomato paste are incorporated, add peanut butter, coconut oil and vegetable stock into the mix and stir well until the peanut butter is evenly dissolved. Stir and allow to cook for 25 minutes
When the curry is done, stir in kale and spring and serve over the bulgur wheat.
Store in the fridge, the leftovers are even better