Creamy Peanut Butter And Lentil Curry

A guest blog from Andrew Olson, AKA The One Ingredient Chef

This Peanut Butter Curry is 100% delicious. The peanut comes through strongly, but balances extremely well with the Indian spices and the meaty lentils. Spoon over jasmine rice for the perfect blend between classic chickpea curry, creamy Dal Makhani, and an African peanut stew.

Ingredients:

• 1 tablespoon vegetable oil
• 1 large yellow onion
• 3 cloves garlic
• 1 teaspoon fresh grated ginger
• Salt, to taste
• 1/2+ teaspoon each spice: cumin, coriander, turmeric, cayenne, cinnamon, cloves
• 2 400g cans (or fresh) lentils

• 1/4 cup tomato paste
• 1 red bell pepper
• 1/2 cup peanut butter
• 2 cups vegetable broth
• 1/4 cup fresh cilantro
• Green onions, for garnish
• Limes, for garnish
• Jasmine rice, for serving

Step One

In a large skillet, heat a tablespoon of vegetable oil over medium heat and add in a chopped yellow onion, 3 cloves of minced garlic, and about a teaspoon of grated ginger. Allow to soften for 3-5 minutes. Then, add in half a teaspoon of salt plus half a teaspoon of each spice (cumin, coriander, turmeric, cayenne, cinnamon, cloves) right onto the onions – which is essential to developing great curry flavors. Allow to sauté for another 2-3 minutes.

Step Two

Next, add in 2 cans of brown or black lentils, rinsed and drained (or the equivalent of fresh lentils), 1/4 cup tomato paste, and 1 chopped red bell pepper. Stir well and give these another 2-3 minutes to simmer.

Also at this point, begin cooking the jasmine rice according to package instructions.

Step Three

When the lentils and tomato paste are incorporated, add 1/2 cup peanut butter (creamy or chunky both work fine) and 2 cups vegetable broth into the mix and stir well until the peanut butter is evenly dissolved. Give the curry at least another 25 minutes for all the flavors to stew together (35 would be ideal). Before finishing, give it a taste and feel free to boost the spices or salt as needed.

Step Four

When the curry is done, stir in 1/4 cup chopped cilantro and serve over the jasmine rice. Garnish with sliced green onions, a little more chopped cilantro, and lime wedges. Store in the fridge for a day or two (the leftovers are even better).

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