Sharni’s Lentil Peanut Curry
This curry is wholesome and has a whole lot of soul. This is my best friend Sharni’s recipe, she is a beautiful and kind person and it shines in her cooking. ‘Curry’ up and try it!
SERVES: 4
PREP TIME: 20 MINS
COOK TIME: 25 MINS
INGREDIENTS:
1 cup dry red lentils, rinsed
1 can coconut milk
1/4 jap pumpkin, chopped into 2cm pieces
2 medium carrots chopped into 1cm pieces
1 head of broccoli cut into bite size stalks
1 brown onion finely diced
2 tsp. crushed garlic
3 tsp. mild curry powder
1 Tbsp. coconut oil
1/2 cup water
2 Tbsp. smooth peanut butter
salt and pepper
2 cups cooked brown rice
DIRECTIONS:
Fry off onion in coconut oil over medium heat until it starts to soften. Add curry powder and garlic, cook for another minute.
Next, add water, coconut milk and peanut butter and stir until combined and bring to the boil then reduce heat.
Finally, add lentils and vegetables. Simmer gently for around 20mins or until lentils are soft and vegetables are cooked, stirring occasionally to taste.
Season with salt and pepper and add a splash of warm water if it starts to get too thick or dry.
Serve on a bed of brown rice.
VARIATIONS & TIPS:
If you don’t like peanut butter, feel free to use a nut butter of your choice.
Add your favourite vegetables, any will work!
This mix also makes a great filling for vegetarian filo rolls or pies. Be sure to allow the curry to thicken a little more.