Peanut butter is much more than a sandwich spread. Melded into a spicy curry, it adds richness and creaminess.
Express Curried Lentils
74
PREP TIME
10 min
Makes
3 to 4 servings
* PLUS Cooking time: 20 minutes
© Royalty-Free/Masterfile
Ingredients
- 2 plum tomatoes
- 1 large sweet potato , peeled
- 2 tsp hot curry powder
- 2 tsp cumin seeds
- 1/4 cup smooth peanut butter
- 2 cups vegetable broth
- 1 large cauliflower , cut into florets
- 540-mL can lentils , drained and rinsed
- 1 cup coarsely chopped cilantro
Instructions
- 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.
Nutrition (per serving)
- Calories
- 337,
- Protein
- 18 g,
- Carbohydrates
- 50 g,
- Fat
- 10 g,
- Fibre
- 13 g,
- Sodium
- 855 mg.
FILED UNDER: Dinner Healthy Recipes lunch one pot side dishes stovetop Vegetarian world cuisine
