This is a recipe I accidentally fell into while attempting to make peanut butter soup. I had a lot of the semi failed soup left over and did not want to keep drinking the soup so I thought I might as well repurpose the soup into something else that is a little bit more versatile.
Since it I had soup on hand, I opted to using it as the liquid to cook some sort of beans. I reached for the red lentils since it cooks quickly and the rest was history. This lentil peanut curry was actually so bomb that I kept making it over and over again.
The peanut butter definitely gives the curry a very different and deep flavour, and makes it absolutely creamy. With the cooler weather approaching this will definitely keep you nice and warm. Also, if you love peanut butter and love curries this is the recipe for you; unless you are not a fan of either, this may change your mind. This recipe goes perfectly with some fluffy rice, some pita, naan or freshly toasted bread.
- Prep Time: ~10 mins
- Cook Time: ~ 25-30mins
- Serving Size: 4 servings
- Nutrition Per Serving: 383 cals, 47.7g carbs, 19.3 g protein, 11.7g fat
- Extra: Based on Percent Daily Values: 115.3% Daily Vitamin A, 25.3% Daily Iron
Ingredients: Serves 4
- 1/2 onion sliced
- 1/4 + 1 tbsp peanut butter (IMPORTANT: make sure the peanut butter is natural, unsalted and unsweetened)
- 1/4 tsp scotch bonnet pepper finely chopped (use more if you like spicy food)
- 1 thumb size ginger
- 2 tomatoes
- 1 whole onion chopped roughly
- 3 celery stalks
- 1 cup of chopped carrots
- 1 tbsp veggie soup base
- 1 tbsp each of curry powder and garam masala
- 1/2 tbsp ground coriander seeds
- 1 cup of a mix of shiitake and oyster mushrooms sliced (you can also use just one of these mushrooms as long as it is one cup)
- 1 cup dry red lentils
- Salt to taste
- Blend the roughly chopped onion, 2 tomatoes, scotch bonnet pepper, ginger with 1/2 cup water and set aside
- In a pot, at medium heat, sauté the sliced onions and mushrooms in water till soft
- Add the chopped celery and carrot and let that sauté for about five minutes. Add a little bit more water if the pot is getting dried
- After the five minutes add the blended mixture and use an additional 1/2 cup water to rinse the blender and get every last bit of the blended mix into the pan
- Let the mixture simmer down for 10 minutes with the pot covered. It is going to look a bit liquidy but that’s what you are looking for.
- Add lentils, spices and 2 cups of water and cook for 10 mins. Keep an eye on this to avoid the bottom burning
- While the mixture above is cooking dissolve the peanut butter in 1/2 cup of hot water. Mix in the water slowly to create a creamy peanut mixture and to avoid the peanut butter coagulating
- When 10 minutes is up add the peanut butter and an additional 1 cup water to the curry. Peanut butter really absorbs water so the extra water helps
- Cover and cook at low till lentils are cooked. This takes about 10-15 mins but make sure to keep an eye on the pot to ensure that the bottom is not burning and also taste for the tenderness of the lentils. if the mixture is way too thick for you, add a little bit more water
- Also make sure to taste for salt and adjust to your preference.
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