Creamy, cozy, and made in one pan, this speedy curry wraps you up in coconut richness and gentle spice. Packed with tender veg and a swirl of peanut butter, it’s the perfect go-to when you want dinner on the table fast - without skimping on flavor.
Ingredients
- 2 tablespoons olive oil
- 1 shallot finely chopped
- 1 garlic clove peeled and chopped
- 1 tablespoon good-quality yellow curry spice mix plus more if required
- 1 carrot chopped into small pieces
- ½ aubergine eggplant, chopped into small pieces
- 1 potato chopped into small pieces
- 45 g dried red lentils
- 400 ml coconut milk
- 1 tablespoon peanut butter
- Big handful of spinach
- Big bunch of basil
- Salt and pepper to taste
To serve
- Pomegranate seeds
- Chopped peanuts
- Squeeze of lime
- Coriander cilantro leaves
- Edible flowers optional
Instructions
- Heat a frying pan (skillet) over medium heat. Add the oil and gently fry the shallot and garlic until transparent. Then add the curry spice mix, carrot, aubergine and potato and fry for another 5 minutes.
- Stir in the lentils followed by the coconut milk and simmer over low heat, covered, for 25 minutes.
- Remove the lid, taste and adjust the seasoning with salt or more spice mix, add a dollop of peanut butter and stir in a handful of spinach and basil. I also love to scatter over pomegranate seeds and peanuts for extra crunch and give it a final squeeze of lime to cut through the creaminess of the curry, then throw over a few coriander leaves and edible flowers, to add some colour.
- Serve as it is or with some steamed rice, quinoa or buckwheat on the side.