Peanut lentil curry by @anettvelsberg 💛
Recipe: Ingredients 2 tbsp coconut oil 4 garlic cloves, minced 1 thumb-sized piece of ginger, minced 1 tsp ground coriander 1 tsp ground cumin 2 tsp curry powder 1 tsp turmeric 1 tsp curry leaves 1 cup red lentils 2 cups vegetable stock 1 can crushed tomatoes (400g) 1 can coconut milk 2 tbsp peanut butter Juice from ¼ lime Salt, to taste Freshly cracked black pepper, to taste To serve: Jasmine rice Kale salad Freshly baked flatbread
Method In a large heavy-bottomed saucepan, heat the oil and add the garlic, ginger and spices. Cook over medium heat for 3-4 minutes, until the garlic is fragrant. Add the the curry leaves, lentils stock and crushed tomatoes. Stir and place the lid on. Cook on a low heat for 20 minutes or until the lentils are soft. Add the coconut milk and peanut butter. Mix well. Simmer for another 5 minutes, then season with lime juice, salt and black pepper. Serve with rice, kale salads and flatbreads. Enjoy! #LetsCookVegan
@anettvelsberg
