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 that creates a wonderful taste. The variety of ingredients in the curry - potatoes, carrots, green peas, and green lentils - makes it a nutritious meal.
Ingredients
Peanut butter curry:
- 10 ml (2 tsp) coconut oil
- 3/4 tsp chilli flakes
- 2 cm fresh ginger peeled and minced
- 350 g potatoes cubed
- 125 g carrots chopped
- 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
- 1/3 tsp salt or to taste
- 125 g green peas
- 36 g (2 tbsp) smooth peanut butter
- 80 g dry green lentils or 240g cooked green lentils from a can
Brown rice:
- 100 g brown rice
- 240 ml (1 cup) water
- 2.5 ml (1/2 tsp) olive oil
- 10 ml (2 tsp) lemon juice
- 1/8 tsp salt or to taste
Topping:
- 10 g peanuts roasted and crushed
Instructions
- Cook lentils in 240 ml (1 cup) water for 25 min. You can also use lentils from a can that's already been cooked and skip this step. In this case, use 240g of cooked lentils.
- Roast peanuts for the topping at 180 °C for 10 min. Crush them into small pieces.
- Cook brown rice in water with 1/2 tsp of olive oil, which will help prevent the rice from sticking. Cook for about 25 min. Once it's 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. Cook for about 30 seconds.
- Add cubed potatoes and carrots, and mix.
- Add water and coconut milk.
- 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 for another 5 min.
- Then add peanut butter and wait for it to melt into the curry, then add lentils. Bring it to boil once again, then turn to low and cook for another 3 min.
- Divide the brown rice between two bowls. Divide the curry mixture between two bowls. Sprinkle crushed roasted peanuts on top of the curry. Serve warm.
Notes
*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 in this recipe. Just take half of the amount of cream and the other half of water that has separated from the cream.
*I used a very spicy curry powder for this recipe. If you prefer, you can use a mild one.
*You can make more brown rice as a side but for me this quantity is enough.
*Nutrition facts calculated without the brown rice and the peanuts for the topping.
Nutrition
Serving: 1 servingCalories: 580kcalCarbohydrates: 78gProtein: 22gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 457mgFiber: 16gSugar: 11g
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