This recipe has deviated so much from the original that I now I claim it as my own creation.
Here’s the ingredients I used tonight
- 20 oz baby Bella mushrooms, roughly chopped
- 1 Tablespoon olive oil
- 1/2 red onion, diced
- 1 can chopped tomatoes
- 5 carrots, roughly chopped
- 1 red bell pepper, chopped
- 1 cup red lentils
- 2 cups low sodium vegetable stock
- 1/4 cup no sugar no salt peanut butter
- 1 Tablespoon curry powder
- 1 Tablespoon garam masala
- Cauliflower rice
Instructions
- saute onion and mushrooms in about 1 Tablespoon olive oil
- Add carrots and red bell pepper. Cook for a few minutes
- And red lentils, vegetable stock, and spices. Cook, watching carefully, until lentils are done. Stir frequently so as not to burn the bottom of the stew
- While the lentils are cooking, dissolve the peanut butter into 1/2 cup hot water
- Add the peanut butter and hot water mixture to the stew. Mix well.
Serve about 3/4 cup of the lentil mixture over about 3/4 cup of the cauliflower rice. Add a splash of sriracha or similar if you like.
That’s it! An easy vegan dinner.
