Peanut and Coconut Red Curry
Ingredients
For the curry
- 1 white onion, finely diced
- 4 cloves garlic, finely diced
- 1 tablespoon olive oil
- 1 thumb-sized piece of ginger, ( 1/2 grated and 1/2 chopped finely)
- 2 stalks fresh lemongrass
- 1 red chili, finely chopped
- 1.5 liters veg stock
- 180 grams red lentils
- 1 teaspoon tamari or soy sauce
- 1 tablespoon peanut butter
- 400 milliliters tinned coconut milk
Optional vegetables
- 1 red pepper, cut into large slices
- 70 grams 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 all ingredients by dicing and chopping as specified during prep time
Heat olive oil in a large pot over medium heat
Add diced onion, garlic, ginger, lemongrass, and chili; sauté until softened, about 5 minutes
Add all spices and seasoning; cook for 1-2 minutes until fragrant
Stir in veg 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
Add coconut milk, red pepper, and spinach; cook for another 5 minutes until vegetables are tender
Season to taste, remove bay leaves and lemongrass, and serve with rice or naan
