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Peanut Butter Red Lentil Curry

Vegan peanut butter red lentil curry made with creamy peanut butter and a rich coconut red curry sauce. Made with 10 ingredients and done in just 30 minutes! Serve with a side of flatbread or jasmine rice.

Dipping naan in a bowl of peanut butter red lentil curry
by Aly Michell Dated: March 3, 2021 Last Modified: August 28, 2023 Leave a Comment
1142 shares
(This post may have affiliate links. Please see my disclosure.)
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  • What To Eat With Peanut Butter Red Lentil Cury 
  • How To Add More Heat To Curry 
  • How To Store 
  • Peanut Butter Red Lentil Curry

If you’ve been dreaming of a creamy, umami-packed lentil curry made with peanut butter, crushed garlic, and a touch of heat - this peanut butter red lentil curry recipe will be making your dreams come true. 

This recipe has been updated and improved. 

I’ve been on a curry-kick lately, specifically, anything with the right balance of umami, sweetness, and heat. It’s the kind of plant-based, dinner comfort food that I can never get tired of. If your heart is set on more curry recipes, check out our Thai-style vegetable red curry recipe. 

This Thai-style peanut butter curry is first made with red Thai curry paste cooked in coconut cream. This is where the flavors begin to mingle and get to know each other. 

Then, we throw in a few aromatics and flavors including crushed garlic and creamy peanut butter to give some depth to this dish. 

What To Eat With Peanut Butter Red Lentil Cury 

Peanut butter red lentil curry topped with coconut milk and a side of flatbread.

Curry is always delicious with long-grain rice like jasmine rice. If I need a little more fluff and substance, I like to serve my curry with homemade flatbread, naan, or roti. 

When I am trying to go low-carb, I like to add a side of steamed or roasted vegetables. 

To keep it simply and creamy, I added a bit of coconut milk on top.

More topping ideas include chopped roasted peanuts, green onions, and cilantro/coriander leaves. 

How To Add More Heat To Curry 

This curry dish is relatively mild. However, you can add more heat if you like. I used a bit of cayenne pepper. 

The heat levels in this dish are also dependent on the red Thai curry paste you’re using. I am using Thai Kitchen curry paste, which I find to be mild.  

How To Store 

Store this curry in a reusable silicone bag or an air-tight container for up to 4 days in the refrigerator, or months in the freezer. 

To reheat from the fridge, pour the contents into a pot and warm over medium-low heat with a splash of water. Heat until warm all the way through. 

To reheat from the freezer, defrost the curry a day or two before heating it up over the stovetop. 

Vegetable browth, soy sauce, garlic spices, lentils, coconut milks, peanut butter, tomato paste, Thai red curry  paste in small bowl.
Dipping naan in a bowl of peanut butter red lentil curry

Peanut Butter Red Lentil Curry

Aly Michell
Grab your bowls for tender lentils in a creamy peanut butter red curry sauce! This peanut butter red lentil curry is packed with lip-smacking, umami flavors. It's the perfect dinner dish that is made complete with a side of warm flatbread.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Dinner, Lunch
Cuisine Fusion, Vegetarian
Servings 6
Calories 376 kcal

Ingredients
  

  • 13.5 fl oz can of coconut milk Do not shake can
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon tomato paste
  • 5 garlic cloves crushed
  • 2 cups broth (2 cups water + 1 bouillon cube)
  • 1 cup water
  • ¼ cup creamy peanut butter (no added sugar or salt)
  • 1 teaspoon soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon cayenne pepper
  • 1.5 cups red split lentils

Instructions
 

  • Heat a heavy-bottom pot or Dutch oven over medium-high heat.
  • Scoop out about 3 tablespoons of coconut cream from the top of the canned coconut milk and pour into the pot. Once it starts to bubble, add the Thai red curry paste and tomato paste. Stir frequently until smooth and creamy.
  • Next, add crushed garlic and cook for about 30 seconds. Then, add the broth, water, peanut butter, soy sauce, sugar, cayenne pepper, the rest of the coconut milk, and red split lentils.
  • Bring to a boil then lower heat to simmer for 12-15 minutes without a lid, or until lentils are tender. Stir frequently. Serve.

Notes

  1. Do not shake the can of coconut milk. We’ll need the coconut cream that sits at the top. We’ll be needing the cream to fry the red curry paste and the tomato paste. 
  2. For the broth, I used Edward & Sons Beef Bouillon Cubes. I used one cube with 2 cups of water. You can use a different brand of bouillon cube or use your own broth. Or, switch the 2 cups of broth with 2 cups of water and season to taste with salt or soy sauce. 

Nutrition

Serving: 1-servingCalories: 376kcalCarbohydrates: 35gProtein: 16gFat: 21gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 454mgPotassium: 692mgFiber: 15gSugar: 5gVitamin A: 1151IUVitamin C: 5mgCalcium: 56mgIron: 6mg
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1142 shares
Category: All, Dinner, Entrees, Lunch, Soups & Stews

About Aly Michell

Over 10+ years of plant-based eating and cooking on a budget!

Previous Post:Raspberry strawberry banana smoothie with chia seeds, almonds, and granolaNo-Banana Raspberry Smoothie Bowl
Next Post:Vegan Peanut Butter Protein Baked OatsBaked oats topped with vegan chocolate chips

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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