A simple one pot dish packed with flavour and an easy way to cram in plenty of vegetables. Serve with rice for a delicious nourishing vegan dish. Although the list of ingredients looks long it is a simple recipe to prepare and the addition of peanut butter gives this dish a wonderful creamy texture.
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Lentils are packed with fibre and a great source of vegan protein. Red Split Lentils are also a good source of B vitamins, magnesium and iron to help energy levels high.
Instead of red split lentils you could use two cans of cooked green lentils instead.
1tbsp olive oil or coconut oil
1 onion, chopped
1 carrot diced
1tsp chopped garlic, about 2 cloves
2-inch piece of fresh ginger, peeled and chopped or grated
1 red chilli, deseeded and diced
½ tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground coriander
½ tsp smoked paprika
2 tsp curry powder
1 tsp garam masala
180g red split lentils
400ml vegetable stock
1 can (400g) chopped tomatoes
1 can light coconut milk
30g peanut butter
1tbsp lemon juice
100g baby spinach leaves
Salt and black pepper to taste
Nutrition per serving 350kcal, Fat 15.3g, Carbohydrates 33.6g, Protein 16.1g
