Delicious ... hmmmmm ...
what you need:
- 1 tbsp olive oil
- 1 onion finely chopped
- 4 garlic cloves crushed
- 1 tsp ginger powder
- 2 teaspoons Madras curry powder
- 1 tbsp tomato paste
- 1 cup (180 g) lentils (red or yellow)
- 1 1/4 cup (300 ml) vegetable broth
- 200 ml coconut milk
- 2 tbsp peanut butter
- 1½ tbsp lemon or lime juiced (1/2 lemon)
- salt and pepper to taste
what to do:
- Rinse and drain lentils
- Sauté onions and garlic in oil for a couple minutes until onion is translucent.
- Add ginger, curry powder, tomato paste and lentils and sauté for 1-2 minutes.
- Pour in vegetable broth and coconut milk and bring to a boil.
- Reduce heat, cover and simmer for about 20 minutes or until the lentils are soft.
- Stir in peanut butter and lemon juice.
- Season with salt and pepper.
- Use a food processor or hand blender to smooth it.
- If necessary add water or more coconut milk to your liking.
To serve spread on a plate leaving some border so the olive oil does not run out easily. Half an inch thick is good. Drizzle with olive oil, and ass any toppings you like. Ideas: sesame seeds, cherry tomatoes sliced or chopped tomatoes, jalapeño, and parsley.
Good on bread and toast.
