I had a small victory the other day. I made a curry for my little brother (also known as the pickiest eater of 2016) and he loved it. Sooo much! He even said: ''It's better than 'Little India' '' (his favourite take-out).
If you've ever had to cook for a picky eater then you know what a victory that was. But to be completely honest, this curry is pretty amazing. It requires so little effort yet is so delicious and wonderfully filling. I urge you to try this at home!
Vegan peanut lentil curry
Ingredients
2 tbsp coconut oil
4 garlic cloves, minced
1 thumb-sized piece of ginger, minced
1 tsp ground coriander
1 tsp ground cumin
2 tsp curry powder
1 tsp turmeric
1 tsp curry leaves
1 cup red lentils
2 cups vegetable stock
1 can crushed tomatoes (400g)
1 can coconut milk
2 tbsp peanut butter
Juice from 1/4 lime
Salt, to taste
Freshly cracked black pepper, to taste
To serve:
Jasmine rice
Kale salad
Freshly baked flatbread
Method
In a large heavy-bottomed saucepan, heat the oil and add the garlic, ginger and spices. Cook over medium heat for 3-4 minutes, until the garlic is fragrant. Add the the curry leaves, lentils stock and crushed tomatoes. Stir and place the lid on. Cook on a low heat for 20 minutes or until the lentils are soft.
Add the coconut milk and peanut butter. Mix well. Simmer for another 5 minutes, then season with lime juice, salt and black pepper. Serve with rice, kale salads and flatbreads. Enjoy!