Peanut-Lentil Curry

This Peanut-Lentil Curry is a delightful fusion of flavors that warms the soul. It’s rich, creamy, and incredibly satisfying, making it the perfect dish for a cozy dinner or a meal prep option for the week ahead. The combination of lentils and peanut butter creates a hearty base, while the spices and fresh spinach elevate it to a whole new level. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. Let’s dive into the delicious world of Peanut-Lentil Curry!

Why It’s My Go-To

I find myself returning to this Peanut-Lentil Curry time and time again for a few reasons. First, it’s packed with protein and fiber, thanks to the lentils and peanut butter, which makes it a filling dish that keeps you satisfied. Second, the creamy texture from the coconut milk combined with the nutty flavor of the peanut butter creates a comforting dish that’s hard to resist. Finally, it’s incredibly versatile. You can serve it over rice, quinoa, or even enjoy it on its own with a sprinkle of peanuts and fresh cilantro for a burst of flavor.

What You’ll Gather

• 1/2 tablespoon coconut oil
• 1/2 cup onion, chopped
• 1 teaspoon garlic, minced
• 1/2 cup lentils (any variety)
• 2 cans reduced-fat coconut milk (13 ounces each)
• 6 tablespoons natural peanut butter
• 1 tablespoon coconut sugar
• 1 teaspoon paprika
• 1 tablespoon + 2 teaspoons fish sauce
• Juice of 1 large lime
• Pinch of red pepper flakes
• Pinch of salt (optional)
• 2 teaspoons sriracha (or to taste)
• 1 large bunch of fresh spinach
• Cilantro for garnish
• Chopped peanuts for garnish

Equipment Breakdown

• Large skillet: For sautéing and simmering the curry.
• Measuring cups and spoons: To ensure accurate ingredient amounts.
• Wooden spoon: For stirring and mixing the ingredients.
• Cutting board and knife: To chop the onions and prepare your ingredients.

Method: Peanut-Lentil Curry

Step 1: Sauté the Aromatics

In a large skillet, heat the coconut oil over medium heat. Once melted, add the chopped onions and sauté until they become translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Step 2: Add the Lentils

Next, add the lentils to the skillet and stir to combine with the onions and garlic. Cook for about 1-2 minutes to let the lentils absorb the flavors.

Step 3: Stir in Coconut Milk

Pour in the two cans of reduced-fat coconut milk, stirring well to combine. Bring the mixture to a gentle simmer, and allow it to cook for about 20 minutes, or until the lentils are tender.

Step 4: Mix in the Peanut Butter and Seasonings

Once the lentils are soft, stir in the natural peanut butter, coconut sugar, paprika, fish sauce, lime juice, red pepper flakes, and optional salt. Mix thoroughly until the peanut butter is fully incorporated.

Step 5: Add Spinach and Heat Through

Toss in the fresh spinach, stirring until it wilts down and brightens in color. Let the curry simmer for another 5 minutes to allow all the flavors to meld together.

Step 6: Final Touches

Adjust the heat with sriracha according to your spice preference. Taste the curry and adjust seasoning if necessary. If you want more acidity, a little extra lime juice can go a long way.

Low-Carb/Keto Alternatives

• Replace lentils with cauliflower rice for a low-carb option.
• Use almond butter instead of peanut butter for a different flavor profile.
• Omit the coconut sugar to reduce carbs further.
• Substitute spinach with kale or zucchini for variation.

Behind the Recipe

This Peanut-Lentil Curry recipe was inspired by my love for bold flavors and comforting meals that are easy to prepare. The creamy texture from the coconut milk and the nutty flavor from the peanut butter create a satisfying dish that feels indulgent but is packed with nutrition. It’s perfect for busy weeknights or meal prep—it reheats beautifully and can be enjoyed in various ways. Plus, it’s an excellent way to incorporate more plant-based ingredients into your diet without sacrificing flavor.

Shelf Life & Storage

The Peanut-Lentil Curry can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well, so you can make a double batch and save some for later. Just be sure to let it cool completely before transferring it to a freezer-safe container. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove or in the microwave until warmed through.

Handy Q&A

Can I use other types of lentils in this recipe?

Yes, you can use brown, green, or red lentils. However, cooking times may vary slightly, so keep an eye on them as they cook.

What can I serve with Peanut-Lentil Curry?

This curry pairs beautifully with steamed rice, quinoa, or even naan bread. You can also serve it over a bed of greens for a lighter option.

Is this recipe spicy?

The spice level can be adjusted to your preference. The sriracha and red pepper flakes can be added to taste, or you can omit them entirely for a milder dish.

Can I make this dish vegan?

Yes, this Peanut-Lentil Curry is naturally vegan! Just ensure that the peanut butter and fish sauce you use do not contain any animal products or substitutes.

Try These Next

• Vegetarian Chili
• Creamy Coconut Curry
• Spicy Lentil Soup
• Peanut Butter Banana Smoothie

Time to Try It

This Peanut-Lentil Curry is more than just a meal; it’s an experience filled with flavors that dance on your palate. The creamy coconut milk, the rich peanut butter, and the fresh vegetables come together to create a dish that is not only nourishing but also incredibly delicious. So gather your ingredients, roll up your sleeves, and embark on this culinary journey that is sure to please your taste buds and warm your heart. Enjoy every bite of this delightful Peanut-Lentil Curry!