Inspired by the peanut based massaman curry, I've made a version based on what was in my cupboards. Luckily it turned out absolutely delicious I wanted to share the recipe with you.
1thumb sized piece of ginger(½ grated and ½ chopped finely)
2stalks fresh lemongrass
400mlveg stock
90gred lentils ½ cup
1tsptamari
1tbsppeanut butter
400mltinned coconut milk
Veg
1red peppercut into large slices
1medium sweet potato
70gfresh or frozen spinach
Spices & seasoning
½tspsalt
1tspcumin
1tsppaprika
¼tspground cardamom
¼tspcinnamon
½tspground dried coriander
½tspturmeric
2bay leaves
To garnish
1lime quartered
2spring onions finely chopped
1tspblack & white sesame seeds
Drizzle chilli olive oil
Instructions
Heat the olive oil in a large pan, when hot add the diced onion and chilli and fry for around 4-5 minutes
Add the chopped ginger and pepper chunks and fry for a further 3-4 minutes before adding the finely chopped garlic and allow to cook before tossing in the sweet potato chunks
Stir in the spices, lemongrass stalks and bay leaves and heat for a few minutes before adding the lentils and stock
Bring to a simmer for 10 minutes then turn the heat down to a medium temperature whilst adding the tamari, grated ginger, peanut butter with a generous pinch of salt and bubble for a further 15 minutes until the lentils have softened
Once the lentils have broken down add the spinach and coconut milk and stir together, giving a taste test after a few minutes - this is the perfect chance to add any more seasoning or spice to your preference
Serve up with basmati rice or naan (or both) with a fresh squeeze lime, sprinkle of sesame seeds and finely chopped spring onion
Enjoy!
Notes
if you have pre-soaked your lentils you will only need around 400ml of water + stock cube, however if cooking them from scratch, rinse them and add an extra 200-300ml water to the pot when cooking
Don't forget to take the lemongrass stalks out of the curry before serving