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Peanut-Lentil Curry

This Peanut-Lentil Curry is a creamy, protein-packed dish that warms your soul and delights your taste buds!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian, Vegan
Keyword: Comfort Food, Easy, Healthy
Servings: 4 servings

Ingredients

  • 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 fish sauce
  • 2 teaspoons fish sauce
  • 1 large lime Juice of
  • 1 pinch red pepper flakes
  • 1 pinch salt (optional)
  • 2 teaspoons sriracha (or to taste)
  • 1 large bunch fresh spinach
  • Cilantro for garnish
  • Chopped peanuts for garnish

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Large Skillet
  • Measuring cups and spoons
  • Wooden Spoon
  • Cutting Board
  • Knife

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This curry freezes well; let it cool completely before freezing.
  • Thaw in the refrigerator overnight before reheating.