Vegan peanut butter curry is an easy to make dish, with rich, creamy and nutty flavor of peanuts.
I’m a huge fan of curry and I make it at least twice a week, but there is something very satisfying about mixing your favourite veggies with peanut butter.
The Intensity of sautéed spices with peanut and coconut cream creates the perfect combination of flavours. What is interesting is that these strong flavours make you feel satisfied and keep you full for a long time, or at least that is how I feel after eating this curry.
Perfect combination of protein and vegetables
I usually use either chickpeas or tofu block as a source of protein for this recipe. It works really well for both of them, so feel free to use whichever one you prefer.
Tofus and chickpeas are both great sources of protein and are considered very nutrient dense food. Chickpeas are high in fiber, protein, and healthy fats and are considered a low GI. Tofu, is a source of complete protein and provides all nine essential amino acids we need for growth, repair and functions like immunity.
Ingredients that we need for peanut butter curry
– 2 tablespoons coconut oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon grated ginger
– 2 teaspoons curry powder
– 1 teaspoon turmeric
– 1 teaspoon of cayenne pepper
– 1/4 cup peanut butter (natural, unsweetened)
– 1 can of coconut milk
– 2 tablespoons soy sauce or
– 1 tablespoon red curry paste
-1 teaspoon tomato paste
-2 cups of cooked chickpeas (preferably not canned)
-3 cups of vegetable stock (for more intense flavours)
– 1 cup of mushrooms
– large bell pepper, sliced
– 1 zucchini, sliced
– 1 sweet green chili (optional, I personally like this very much but it may not always be available in the stores)
-2 cups of chopped fresh spinach
– Salt, to taste
– Cooked rice or quinoa, for serving
How to make vegan peanut butter curry
1. Heat the olive oil in a large pot over medium heat and add the finely chopped onion and sauté until it becomes translucent.
2. Stir in the minced garlic and grated ginger, and cook for another 2-3 minutes until they start to change colour.
3. Add the green sweet chili and the chopped vegetables and add curry powder, turmeric, and cayenne pepper to the rest of the ingredients, and stir well to coat the onions and aromatics with the spices.
4. Before pouring in the coconut milk, add the curry paste and the tomato paste and and mix well. At this stage you can add the peanut butter until it is fully incorporated into the liquid.
5. Add the cooked chickpeas and add the coconut milk and preferably veg stock. If you don’t have the stock you can use the cubes as well. Stir in the soy sauce and cover it and let it simmer for 10 to 15 minutes. We do not want to over cook the vegetables.
6. When the vegetables get tender but still slightly crispy you can add some salt to taste and add the chopped spinach. I let the spinach softens with the steam.
7. Add few slices of lime or lemon for extra flavours
8. Serve the vegan peanut butter curry over cooked rice or quinoa, and garnish with fresh coriander
Enjoy this amazing and full of flavorful vegan peanut butter curry with your friends and family.
