Express Curried Lentils
77
- Prep Time10 mins
- Total Time10 mins
- Makes3 to 4 servings
© Royalty-Free/Masterfile
Ingredients
2 plum tomatoes
1 large sweet potato, peeled
2 tsp hot curry powder
2 tsp cumin seeds
1/4 cup smooth peanut butter
2 cups vegetable broth
1 large cauliflower, cut into florets
540-mL can lentils, drained and rinsed
1 cup coarsely chopped cilantro
Instructions
Chop tomatoes and sweet potato. Then coat a large, wide saucepan with vegetable oil and set over medium heat. Add curry and cumin seeds. Stir until fragrant, about 1 min. Add tomatoes and stir often until they start to break down, 4 to 6 min. Stir in peanut butter and broth. Bring to a boil, then add sweet potato. Cover and reduce heat. Boil gently, stirring often, until almost soft, about 10 min. Then stir in cauliflower and lentils. When it returns to a boil, cover and stir often until cauliflower is as tender as you like, 5 to 10 min. Stir in cilantro.
Nutrition (per serving)
Calories 337, Protein 18g, Carbohydrates 50g, Fat 10g, Fibre 13g, Sodium 855mg.
Peanut butter is much more than a sandwich spread. Melded into a spicy curry, it adds richness and creaminess.