Creamy Peanut Butter Curry
Easy creamy peanut butter curry that's cooked in 10 minutes. All natural pb, coconut milk and spices make this vegan curry flavorsome.
Servings: 4 servings
Calories: 382kcal
Equipment
Ingredients
- 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
Garnish
- ¼ cup Peanuts raw
- 1 handful Fresh parsley roughly chopped (or cilantro, scallion or similar)
Instructions
- 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
Video
Notes
Baby spinach leaves can be substituted with kale leaves, nasturtium leaves or similar.
Other vegetables can be added such as eggplant, I love it with this.
Chickpeas can be substituted with lentils.
Nutrition
Calories: 382kcal | Carbohydrates: 20g | Protein: 12g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 1174mg | Potassium: 702mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3604IU | Vitamin C: 13mg | Calcium: 77mg | Iron: 4mg