Express Curried Lentils

Prep 10 min
Plus Cooking time: 20 minutes
Makes 3 to 4 servings



plum tomatoes
large sweet potato, peeled
2 tsp
2 tsp
1/4 cup
smooth peanut butter
large cauliflower, cut into florets
540-mL can
lentils, drained and rinsed
1 cup
coarsely chopped cilantro


  • Chop tomatoes and sweet potato. Then coat a large, wide saucepan with vegetable oil and set over medium heat. Add curry and cumin seeds. Stir until fragrant, about 1 min. Add tomatoes and stir often until they start to break down, 4 to 6 min. Stir in peanut butter and broth. Bring to a boil, then add sweet potato. Cover and reduce heat. Boil gently, stirring often, until almost soft, about 10 min. Then stir in cauliflower and lentils. When it returns to a boil, cover and stir often until cauliflower is as tender as you like, 5 to 10 min. Stir in cilantro.

Peanut butter is much more than a sandwich spread. Melded into a spicy curry, it adds richness and creaminess.


Calories 337, Protein 18 g, Carbohydrates 50 g, Fat 10 g, Fibre 13 g, Sodium 855 mg.
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