Thai Lentil Peanut Curry

  • Mains
  • Thai
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Serves 2

  • 170g peanut butter
  • 2 inch piece of fresh ginger
  • 4 cloves garlic
  • 6 tsp lime juice
  • 4 tbsp coriander
  • 4 tsp hot sauce
  • 1 tin coconut milk
  • 1 cup red lentils
  • 1 red onion
  • 1 red pepper
  • 1 carrot
  • 1 courgette
  • 180g baby sweetcorn
  • 2 tablespoon soy sauce
  • 1 tbsp sugar
  • 2 tbsp basil
  • 1 tsp sesame oil
  • 4 tsp oil

  1. Cook 1 cup red lentils in 3 cups of water over medium heat for 10m. If the lentils are crunchy, cook 1-2m longer. Drain and keep aside.

  2. Meanwhile, blend until smooth:

    • 170g peanut butter
    • 2 inch fresh ginger, coarsely chopped
    • 4 cloves garlic
    • 2 tbsp soy sauce
    • 6 tsp lime juice
    • 4 tbsp chopped coriander
    • 2 tsp hot sauce
    • 1 tbsp sugar
    • 1 tsp sesame oil
    • 1 tin coconut milk

  3. In a large pan, add 4 tsp oil and heat over medium-high heat. Add 1 diced red onion and cook 3-4m until translucent.

  4. Add 1 thinly sliced red pepper and 1 sliced carrot and cook for another 2m.

  5. Add 1 courgette (but not for M) thinly sliced, 180g baby sweetcorn and 2 tbsp basil.

  6. Add the peanut sauce and mix well. Stir in the lentils. Reduce heat to medium and bring the sauce to a boil.

  7. Taste and adjust salt, sweet and spice. Check if the lentils are cooked to preference. Cook longer for softer lentils. Take off heat. Cover and let sit for another few minutes.

From Vegan Richa