My creamy peanut butter curry is made by tossing ingredients in a pot and letting magic happen! Each mouthful serves up a mind-blowing combo of nutty and savory flavors that'll have you hooked in seconds.
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Why You'll Love This Recipe
- Close your eyes and visualize a silky warm creamy peanut curry sauce swirling through your mouth.
- You can adapt the type of protein, vegetables and spice level, I list some ideas in the ingredient list below.
- It cooks in 10 minutes in one pot, what's not to love about that? It's the best easy weeknight dinner the whole family will want on repeat. Trust me, making this your go-to for weeknight dinners is a good idea.
- Perfect for your back pocket, it's cheap and tasty!
- Suitable for vegans, vegetarians and gluten free folk.
Ingredients and Variations
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
In this recipe I opted for chickpeas, however, I have also made it with lentils and it was delish! You can also try it with tofu or tempeh.
The fun part of this vegan peanut butter curry is you can add your favorite veggies. I have made it with green beans, eggplants, various leafy greens, cauliflower, bell peppers, sweet potatoes and more. The hardest part is deciding and chopping.
Peanut Sauce and Aromatics
The sauce is made up of full-fat coconut milk, tomato paste and a few warm spices such as cumin, ginger powder and of course a curry powder blend, I like using Keen's (affiliate link). Feel free to add any type of Indian spices you like such as garam masala.
I also love using crushed fresh garlic.
As for the chili peppers, I love using fresh cayenne pepper, which I roughly chop, this is paired with cayenne pepper too. There isn't a set concrete rule about what kind of chili to use, so if you'd like to add in some red pepper flakes, go for it!
I always buy all-natural peanut butter (affiliate link) with no added sugars or salt. For this peanut butter curry recipe use a smooth pb rather than a crunchy one, this will create a smooth creamy sauce.
If you would like to make this curry have some sweetness, feel free to add a small amount of brown sugar or maple syrup. My family, found it was perfect without added sweetness.
How To Make Peanut Butter Curry
The full step-by-step instructions can be found in the recipe card below, but the best part of it is to simply chop and drop all the ingredients into a large pot, stir, bring it to a boil, then turn the heat down and simmer for 10 minutes.
Once cooked, turn off the heat, stir through the leafy greens and lemon juice (or lime juice) and allow the pot to stand for 5 minutes to bring it to an edible temperature but to also allow the flavors to meld.
To serve, toast some raw peanuts in a fry pan, then place them on top of your curry along with some freshly chopped cilantro (coriander leaves) or scallions or chives, which can served with a side of basmati rice, jasmine rice, naan or my favorite, mashed potatoes or sweet potato mash (see photo below).
Really! That is it. Vegan cooking at its best.
More Curry Recipes
You've seen from this curry recipe that on busy weeknights you can still enjoy a nutritious quick meal with loads of flavor, hence why I know you will love my easy yellow split pea dal or my mung bean curry.
And before you go, check out these vegetable curry puffs which always are a big hit with everyone.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Creamy Peanut Butter Curry With Coconut Milk
- ½ cup Peanut butter all natural
- ½ can Coconut milk
- 1 can Chickpeas rinsed and drained
- 1 tbs Curry powder
- ½ teaspoon Cumin powder
- 1 teaspoon Cayenne pepper powder
- 1 medium Onion peeled and roughly chopped
- 2-3 cloves Garlic crushed
- 1 teaspoon Ginger powder
- ¼ cup Tomato paste
- 2 cups Water
- 1½ teaspoon Salt or to taste
- 1 tbs Lemon juice freshly squeezed, or to taste
- 1 cup Baby spinach leaves
- 1 medium Carrot roughly chopped
- ¼ cup Peanuts raw
- 1 handful Fresh parsley roughly chopped (or cilantro, scallion or similar)
- Once all the ingredients have been prepared and measured. Place them into a large pot, excluding the baby spinach leaves and lemon juice. Pour the water over the ingredients in the pot. Stir and place the lid on.½ cup Peanut butter, ½ can Coconut milk, 1 can Chickpeas, 1 tbs Curry powder, ½ teaspoon Cumin powder, 1 teaspoon Cayenne pepper powder, 1 medium Onion, 2-3 cloves Garlic, 1 teaspoon Ginger powder, 2 cups Water, 1½ teaspoon Salt, 1 medium Carrot, ¼ cup Tomato paste
- Over high heat, bring the pot to a boil, then turn the heat down to low-medium and simmer for 10 minutes. The curry will be silky and thick. Turn off the heat, add the baby spinach leaves and lemon juice. Stir through and allow the pot to stand for 5 minutes.1 tbs Lemon juice, 1 cup Baby spinach leaves
- Whilst the peanut butter curry is simmering, add the raw peanuts to a dry non-stick fry pan and toast them. Once toasted take out of the fry pan and set them aside. Serve the curry topped with the toasted peanuts, chopped parsley and your desired starch e.g., naan, rice, bread or potatoes¼ cup Peanuts, 1 handful Fresh parsley
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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