Source: One Ingredient Chef | Serves: 4 | Time: 40 min
Changes I made to the original recipe:
Halved the recipe, but didn't halve the amount of bell pepper
Used ginger powder instead of fresh ginger
Left out coriander, because I sure did run out
Used more veggie broth... there just didn't seem to be enough
I should have quartered the amount of lentils
1/2 tbsp vegetable oil
1/2 large yellow onion, chopped
1 thick clove garlic, chopped
1/4 tsp each salt, ginger powder, cumin, turmeric, cayenne, cinnamon, & ground cloves
15 oz #lentils
2 tbsp cup tomato paste
1 red #bellpepper, chopped
1/4 cup peanut butter
2-3 cups vegetable broth (homemade to reduce sodium)
2 tbsp fresh cilantro
Green onions, for garnish
Splash of lime, for garnish
#Cauliflower rice, for serving
In a large skillet, heat vegetable oil over medium heat and add onions and garlic. Sautee 3-5 minutes, till soft. Then, add spices right onto the onions. Sauté for another 2-3 minutes.
Next, add in lentils, cup tomato paste, and red bell pepper. Stir well and simmer another 2-3 minutes.
Now, add peanut butter and vegetable broth into the mix and stir well until the peanut butter is evenly dissolved. Give the curry at least another 25 minutes or up to 35 minutes for all the flavors to stew together.
When the curry is done, stir in the cilantro and serve over the cauliflower rice. Garnish with sliced green onions and a splash of lime.
What I ate and drank today
2 cups of coffee
9 glasses of water
Egg white, tomato, spinach and goat cheese sandwich
Leftover lentil pie stuffing heated in broth
Peanut butter curry
~4.5 miles of walking