Prep 30 mins
Cook 45 mins
A fabulous recipe from Australia's Hot & Spicy Cooking book. My ex-husband and I fought over who'd get this grocery store purchased magazine-book! I haven't found a dud in this book yet! :)
- 29.58 ml butter or 29.58 ml margarine or 29.58 ml ghee
- 118.29 ml chopped green onion
- 4 carrots, thinly sliced
- 4 stalk celery, cut into 1-inch lengths (2 cm lengths)
- 7.39 ml curry powder
- 14.79 ml wholemeal flour
- 946.36 ml vegetables or 946.36 ml chicken stock
- 118.29 ml peanut butter
- 1 small cauliflower, broken into florets
- 177.44 ml split red lentils
- 1 bunch spinach, washed and finely shredded (approximately 5 leaves)
- 59.14 ml natural yoghurt
- In a heavy-based saucepan, heat butter, margarine or ghee. Add green onions, carrot and celery and fry, stirring occassionally, until vegetables have softened, about 10 minutes.
- Remove pan from heat. Stir in curry powder and flour, mixing well. Return pan to heat, cook for 1 minute then gradually add stock. Cook, stirring until sauce boils and thickens, about 3 minutes.
- Add peanut butter, cauliflower and lentils, lower heat and simmer covered 20 minutes or until lentils are tender.
- Stir in spinach, simmer without a lid for 5 minutes or until spinach has wilted slightly.
- Add yogurt and season to tase with salt and pepper. Continue cooking until heated through, about 2 minutes.
This was a great meatless meal. I usually don't like peanut butter curries as they tend to be a bit too rich-tasting for me, but this recipe had just the right amount. Based on previous reviews, I ended up adding the carrots, celery, and cauliflower near the end of the cooking time. The veggies did not end up mushy at all. I also used whole brown lentils as that's what I had. Great recipe - thanks for sharing!
I like the flavor of this dish very well. I would just prefer the vegetables, especially the cauloflower, to be more crisp. I think I will either add the cauliflower later in the cooking process or roast them separately and serve on top of the curry.
I made this as written, and even made a special trip to get split red lentils. Although the flavors were quite good, the consistency was too mushy. Everything cooked down too much. I think brown lentils and less broth would have worked better. But the four stars are for the really nice flavors.