Heat oil in a non-stick saucepan. Add seeds. Fry until mustard seeds start to pop. Add the carrot. Stir. Let carrot ‘sweat’ for 10 minutes. Add stock and lentils.Simmer for 30 minutes. Add more stock if pan gets too dry. Add peanut butter, curry powder, and salt and pepper. Simmer until lentils are cooked to a thick consistency. Garnish with yogurt and cilantro. Serve on rice, naan or pita bread.
Frida Dillenbeck on said:
This stewp is AMAZING! I used sweet potato instead of carrots, coconut curry powder, vegetable stock and yellow mustard seeds because that’s what I had and served it with naan. It is delicious! Can’t wait to make it again!