I love peanut butter! Really! Especially the 100% nut butters without any added ingredients. I sometimes hide the peanut butter jar in my kitchen cabinet, so that I don’t just eat the whole jar at once. When I have dates or bananas, I use them as a transportation mode to get my peanut butter fix. So you can imagine how happy I was to discover that you can use peanut butter in a curry. Now I can even have peanut butter for dinner!
This curry is vegan, gluten free and super healthy! I didn’t use any butter or sweeteners and because of the red lentils it’s high in fiber and proteins. An ideal meal for vegans (or vegetarians) to get their protein dose! Below is the recipe for 4 people.
8 tbsp or more (pea)nut butter (I prefer a 100% nut butter)
3 cloves of garlic
2 tablespoons soy sauce
3 tsp lime juice
4 tsp Asian chili sauce
400ml (1.5cups) light coconut milk
1 cup (200gr) red lentils (washed and drained)
1 red onion
2 red bell peppers, chopped
1 leek, chopped
100 gram (1cup) chopped white cabbage
5 tbs bean sprouts
1 tbs fresh parsley, sliced
Mix the first 7 ingredients to make the peanut sauce, set aside.
Bring the lentils to a boil with 700ml (3 cups) of water. Cook for about 10 minutes, drain and set aside.
Heat 2 tbs of olive oil in a big pan and fry all the vegetables for about 6 minutes. Stir in the lentils and the peanut sauce and mix well.
Serve the vegan peanut butter curry with the parsley and with your choice of rice or noodles.