Veggies and Lentils in Peanut Sauce
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Vegan Richa · by Vegan Richa★ 5.0 (116)

Veggies and Lentils in Peanut Sauce

NUTRITION · PER SERVING45M COOK
CAL 36%·PRO 45%
CARBS 55G30% OF CAL
11G FIBER18G SUGAR25G OTHER
FAT 52G65% OF CAL
29G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Lentils and mixed vegetables simmered in a spiced peanut and coconut sauce with tamarind and sriracha. A warming, plant-based main with bold Thai flavors.

mainthaibowlbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 4 tbsp or more peanut butter or almond butter (I usually use almond butter)
  • 2 inch piece of fresh ginger (coarsely chopped)
  • 2 cloves of garlic
  • 1 tablespoon soy sauce (or use coconut aminos to make soy-free)
  • 1 to 2 tsp lime juice
  • zest of 1/2 a kaffir lime (or regular lime)
  • 2 tbsp chopped cilantro
  • 1/4 tsp tamarind concentrate (optional)
  • 2 to 3 teaspoons Sriracha sauce or asian chili sauce (to taste)
  • 1/4 tsp or more cayenne
  • 1/4 tsp salt
  • 1 Tbsp or more sugar
  • 1/2 tsp sesame oil
  • 1 cup coconut milk
  • 1/2 cup masoor dal, quick cooking split lentils (washed and drained)
  • 1.5 cups water
  • 2 tsp oil
  • 1/3 cup sliced red or white onion
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup sliced carrots
  • half a zucchini thinly sliced
  • 1 Tbsp fresh basil sliced
PREP
15M
SODIUM
1011MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.