Walking Through Lavender Fields
Vegan Gluten Free Peanut Butter Curry 1
Lunch and Dinner

Peanut Butter Curry with Potatoes, Carrots, Green Peas and Green Lentils (V, GF)

This curry is a hearty, comforting and delicious meal made with a combination of spices and peanut butter. I chose potatoes, carrots, green peas and green lentils as vegetables but you can replace them with other ingredients if desired. I like to have some brown rice as a side and some roasted peanuts for the topping.

If you’re interested in more curry recipes, check out my almond butter curry with sweet potato, smoked tofu, spinach and black eyed peas. It’s made with similar spices but tastes very different.

Vegan Gluten Free Peanut Butter Curry 1

Peanut Butter Curry with Potatoes, Carrots, Green Peas and Green Lentils (V, GF)

A hearty, comforting and delicious curry made with a mixture of spices and peanut butter.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Servings 2
Calories 829 kcal


  • 10 ml (2 tsp) coconut oil
  • 3/4 tsp chili flakes
  • 2 cm fresh ginger peeled and minced
  • 350 g potatoes optional peeled
  • 125 g carrots optional peeled
  • 200 ml (3/4 cup + 4 tsp) water
  • 100 ml (1/3 cup + 4 tsp) full fat coconut milk (cream and water)
  • 2 1/2 tsp curry powder*
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala
  • salt to taste
  • 125 g green peas
  • 80 g dry green lentils
  • 36 g (2 tbsp) smooth peanut butter

as a side:

  • 100 g brown rice
  • 240 ml (1 cup) water
  • 2.5 ml (1/2 tsp) olive oil
  • 10 ml (2 tsp) lemon juice
  • salt to taste

optional topping:

  • peanuts roasted and chopped


  • Cook lentils in water for 25 min. After cooking discard the excess water. (You can also use lentils from a can* that has been already cooked and skip this step.)
  • If you're using peanuts for the topping, roast them at 180 °C for 10 min. Chop them into small pieces.
  • Chop potatoes, carrots into small pieces.
  • Cook brown rice in water with 1/2 tsp of olive oil which will help so that rice doesn't stick. Cook for about 25 min. After it is cooked add lemon juice and salt. Mix together.
  • While the rice is cooking heat coconut oil in a larger pot and toast chilli flakes and minced ginger. Stir and cook for about 30 seconds.
  • Add cubed potatoes and carrots and mix.
  • Add water, coconut milk. Wait for it to warm through.
  • Add curry powder, turmeric, garam masala and salt. Mix together. Bring it to boil then turn to low and cook for about 12 min.
  • After 12 min of cooking add green peas. Bring it to boil again then turn to low and cook another 6 min. Then add lentils and peanut butter. You can melt peanut butter separately in a small pot so it will incorporate into the curry more easily. Cook another 2 min.
  • Divide brown rice between two bowls. Divide curry mixture between two bowls. Sprinkle chopped roasted peanuts on top of curry if desired. Serve warm.


*Do not put coconut milk in the refrigerator so that cream and water do not separate. If you only have a can of coconut milk that was already in the refrigerator, you can still use it for this recipe. Just take half of the amount of cream and the other half of water that has separated from the cream.
*I have used very spicy curry powder for this recipe. If you prefer you can use mild one.
*If you’re using cooked lentils from a can you can use one whole can. It will be a little bit more lentils but it should still be OK.
*You can make more brown rice as a side but for me this quantity is enough.
*Nutrition facts calculated with 10g of roasted peanuts for the topping.


Serving: 1servingCalories: 829kcalCarbohydrates: 116gProtein: 28gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 855mgPotassium: 1334mgFiber: 22gSugar: 14gVitamin A: 11638IUVitamin C: 47mgCalcium: 112mgIron: 7mg
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