Peanut lentil curry

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

Vegan peanut lentil curry


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


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!