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Dipping naan in a bowl of peanut butter red lentil curry

Peanut Butter Red Lentil Curry

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.
Course Dinner, Lunch
Servings 6


  • 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
  • 1/4 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


  • 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.


  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. 
Keyword Curry