Peanut and Coconut Red Curry
Ingredients
For the curry
- 1 white onion
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 thumb-sized piece ginger
- 2 stalks fresh lemongrass
- 1 red chilli
- 1.5 liters vegetable stock
- 180g red lentils or 1/2 cup
- 1 teaspoon tamari or soy sauce
- 1 tablespoon peanut butter
- 400ml tinned coconut milk
Optional vegetables
- 1 red pepper
- 70g fresh or frozen spinach
Spices and seasoning
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon ground cardamom (optional)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground dried coriander
- 1/2 teaspoon turmeric
- 2 bay leaves
Preparation
Prepare ingredients: dice onion, garlic, and chili; grate half the ginger and finely chop the other half; slice red pepper if using
Heat olive oil in a large pot over medium heat
Add diced onion, garlic, chili, grated and chopped ginger, and lemongrass; sauté until softened and fragrant
Stir in all spices and seasoning, cooking for 1 minute to release flavors
Add vegetable stock, red lentils, tamari or soy sauce, and peanut butter; bring to a boil
Reduce heat and simmer for 20-25 minutes until lentils are tender
Stir in coconut milk and optional vegetables; cook for an additional 5-10 minutes
Remove lemongrass and bay leaves before serving. Serve with rice or naan
