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Peanut Butter And Lentil Curry


Peanut Butter And Lentil Curry

I’ve been thinking a lot about lentils lately and how they’re so undervalued, they’re a staple in my kitchen and can be used in so many dishes. I think most vegans or health conscious people feel this way about the humble lentil. They taste bland on their own, but they’re full of goodness and very filling. Where they shine are in curries and soups but there’s so much you can do with these little gems. I enjoy trying “world foods” and this kind of comes under that category as I took influence from African peanut stew and Indonesian curries. It might remind you of a traditional dhal as well. The idea behind this recipe is using what you have left in your cupboards and making something cheap, yet delicious. It’s about using what you’ve got when you’ve not got much, or are on a budget. I’ve had a lot of people say how good this looked when I made it recently so I would love to see you cooking it up yourself.

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Peanut Butter And Lentil Curry  
Peanut Butter And Lentil Curry
A creamy & fragrant dish
Peanut Butter And Lentil Curry
A creamy & fragrant dish
Servings Prep Time
4Servings 5-10minutes
Cook Time
Servings Prep Time
4Servings 5-10minutes
Cook Time
  • 1tbsp vegetable oil
  • 1whole onion
  • 3cloves garlic
  • to taste Salt
  • 1/2tsp turmeric
  • 1/2tsp cumin
  • 1/2tsp cayenne
  • 1/4tsp chinese 5 spice
  • 3tbsp tomato paste
  • 6tbsp peanut butter
  • 2tbsp almond butter
  • 250g frozen mixed peppersYou can use 2x fresh if you like
  • 500ml veg stockI added a bit extra to thin if got too thick
  • 1handful fresh corriander(optional)
  • 800g fresh lentilsYou can use 2x tins
  • 400g white ricequinoa, any rice including cauli could be used too.
  1. First, you'll want to cook up your lentils (unless you're using tinned. If using tinned start on step 2.) Put your lentils in a sieve/colander and rinse under cool water. Then bring 58 fl oz/1700 ml of water to the boil. Add the lentils to the pot and give them a stir. Then bring them back to a boil. Cover the pot and turn the temperature down to simmer and cook for about 20 more minutes or until the lentils are tender.
  2. Heat vegetable oil over medium heat, add the onion & 3 cloves of minced garlic - saut? for 3-5 minutes. Add 1/2 a tsp of salt and 1/2 a tsp of each spice (cumin, turmeric, cayenne & chinese 5 spice) and fry for another 2-3 minutes.
  3. Next add your drained lentils, 1/4 cup tomato paste, and your frozen (or fresh) peppers. Stir well & simmer 2-3 mins. You can also start cooking the rice according to pack instructions at this point.
  4. Now add your nut butters and veg stock to the onions and peppers. Stir well until the peanut butter is evenly dissolved.
  5. Let the the curry simmer for another 25-35 mins depending on how much time (or self control) that you have. Curries are great when you've got time to gently cook them so all the flavours to really come together. This would be great in a slow cooker too.
  6. You can stir in some corriander when the curry is cooked or just serve some on top, as I know not everyone loves it like I do. Serve with rice and whatever toppings and sundries you like. Pop any leftovers in the fridge for a couple of days (if there's any left). I always find leftover curry so much better than when its freshly made. You could probably freeze as well if you wanted to.
Recipe Notes

Using tinned lentils and microwave rice means you can whip up a quick and easy dinner for 4 in no time -? Great cheats for something that's still homemade. Would be fab in a slow cooker?as well.

(2) Comments

  1. Joice J (@Lovejoice25) says:

    Aw…This look delish, I want to try this.

    1. Siobhan Llinos Gale says:

      Aww thanks so much! I loved it and it smells so warm and fragrant when you?re cooking it ?Let me know what you think if you give it a try! Siobhan xo

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