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  • Thai Peanut Lentil Curry

    thai peanut lentil curry for tyger tyger blog


    A straight forward curry recipe from our friend Logan Dunn, you can prep the sauce and tofu ahead of time so pulling everything together is a cinch! Also, have fun with this recipe, use it as a base! Try different lentils (or chickpeas), different potatoes, cooking greens, etc. You get the picture. This is also an awesome dish to prepare for a meal prep situation, you can use it all together as pictured, or fold it up in a wrap to go, use just the tofu on your salad, put some of the lentil curry on your toast. Will make many servings! Thank you, Logan! 



    Lentil Curry:


    • 2 tbsp coconut oil 
    • 1 onion, diced
    • 6 garlic cloves, minced
    • 2 tbsp ginger, minced
    • 1 tomato, cubed
    • 2 kale leaves, ribbed and chopped
    • 1 sweet potato, cubed
    • 20 mushrooms, chopped
    • 1 tbsp turmeric
    • 1 tbsp cumin
    • 1/4 tsp cayenne
    • 1 tbsp cinnamon
    • 2 tsp fennel seeds
    • 2 cups of laird lentils
    • 1 green onion, chopped for garnish
    • a handful of fresh cilantro, chopped
    • Black pepper to taste

    Peanut Lime Sauce:

    • 1 can coconut milk
    • 1 cup of water
    • 2 tbsp peanut butter
    • 2 tbsp red curry paste (like thai kitchen)
    • 2 tbsp lime juice
    • 1 tbsp soy sauce or tamari 

    Tofu Marinade:

    • 1 tbsp soy sauce or tamari 
    • 1 tsp sriracha
    • 1 tbsp maple syrup
    • 1 tsp ground ginger
    • 1 tsp ground garlic
    • 1 tsp ground coriander
    • water to cover the tofu
    • 1 block of tofu, cubed


    Whisk together the tofu marinade, and in a separate bowl combine the ingredients for the peanut lime sauce (store or set aside). Set tofu in marinade overnight or for a few hours before frying. 

    In a large pot, melt coconut oil and begin to sauté onions and ginger while you prep your veg. Once onions are sautéed, sweat mushrooms and garlic down. Add tomatoes and spices and stir until fragrant.

    Add the lentils and sweet potato to the pot, along with the peanut sauce. Bring the curry to a boil and reduce heat to a low simmer for 45 minutes to an hour or until the lentils and sweet potato are cooked through. Taste the curry and add salt if needed.

    About 5 minutes out, stir half of the fresh cilantro into the curry.

    In a separate pan sauté the marinated tofu until crispy, flipping every few minutes for about 20 minutes.

    Serve the curry over white rice, with green onion, remaining cilantro, fresh lime, crispy tofu and naan bread. 



    All pics by the talented Logan Dunn!