Peanut Butter Curry: A Flavorful Delight

Delve into the realm of rich, creamy indulgence with this delectable Peanut Butter Curry—a dish that not only tantalizes the taste buds but also offers a wholesome, vegan-friendly meal option. Bursting with exotic flavors and vibrant colors, this curry promises to be the star of your dining table, elevating your culinary experience to new heights.

Preparation Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: Serves 6

Ingredients:

  • 1 tablespoon avocado oil
  • 1 medium onion, finely diced
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 1 small red chili pepper, chopped
  • 2 tablespoons garam masala
  • 1 tablespoon curry powder
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1/2 cup (100 g) natural peanut butter
  • 1 can (13.5 fl.oz/ 400 ml) coconut milk
  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed
  • 2 cups (150 g) broccoli florets
  • A handful fresh cilantro (coriander)

Instructions:

  1. Sauté Aromatics: In a large, deep pan, heat avocado oil over medium heat. Add diced onion and sauté for 5-6 minutes until softened and translucent.
  2. Add Flavor Enhancers: Stir in chopped garlic, grated ginger, and chopped red chili pepper. Cook for an additional minute to release their aromatic essence.
  3. Infuse with Spices: Sprinkle garam masala and curry powder into the pan, allowing them to toast slightly and release their fragrant flavors.
  4. Create Creamy Base: Pour in crushed tomatoes, natural peanut butter, and coconut milk. Stir well to combine, creating a luscious, creamy base for the curry.
  5. Incorporate Protein and Vegetables: Add drained and rinsed chickpeas along with broccoli florets into the simmering sauce. Allow the curry to come to a gentle boil, then reduce the heat and simmer covered for 10 minutes, allowing the flavors to meld.
  6. Final Touch: Stir in fresh cilantro, adjusting seasoning to taste. Serve hot alongside rice or naan, topped with crushed peanuts for added texture and flavor.

Nutrition Information (per serving):

  • Calories: 409
  • Total Fat: 27g
    • Saturated Fat: 14g
    • Unsaturated Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 475mg
  • Carbohydrates: 35g
    • Fiber: 11g
    • Sugar: 8g
  • Protein: 14g

Additional Tips:

  • Customization: Feel free to personalize this curry by adjusting the spice levels according to your preference. You can also add other vegetables such as bell peppers, carrots, or spinach for added nutrition and flavor.
  • Meal Prep: This Peanut Butter Curry makes for excellent leftovers and can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently on the stove or in the microwave before serving.
  • Allergy Information: If you have allergies to peanuts, you can substitute almond or cashew butter for a similarly creamy texture and nutty flavor.

Indulge in the tantalizing fusion of savory spices, creamy peanut butter, and wholesome ingredients with this delightful Peanut Butter Curry recipe. Perfect for weeknight dinners or special occasions, this dish is sure to leave a lasting impression on your palate and elevate your culinary repertoire.

Peanut Butter Curry

This peanut butter curry is creamy, naturally vegan and simply bursting with flavor. It’s also ready in just 30 minutes for the perfect healthy dinner to enjoy at the end of a busy day.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

  • 1 tablespoon avocado oil
  • 1 medium onion, finely diced
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 1 small red chili pepper, chopped
  • 2 tablespoons garam masala
  • 1 tablespoon curry powder
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1/2 cup (100 g) natural peanut butter
  • 1 can (13.5 fl.oz/ 400 ml) coconut milk
  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed
  • 2 cups (150 g) broccoli florets
  • A handful fresh cilantro (coriander)

Instructions

  1. Heat the avocado oil in a large, deep pan and fry the onion for 5-6 minutes over medium heat until softened.
  2. Add the garlic, ginger and red chili pepper and continue to cook for another minute.
  3. Stir in the garam masala and curry powder, then add the crushed tomatoes, peanut butter and coconut milk and stir to combine.
  4. Add the chickpeas and broccoli, bring to a boil, then lower the heat and simmer for 10 minutes covered with a lid.
  5. Stir in the fresh cilantro, season to taste and serve with rice or naan, topped with some crushed peanuts if you like.

Nutrition Information: Yield: 6 

Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 475mgCarbohydrates: 35gFiber: 11gSugar: 8gProtein: 14g

Nutritional information is an estimate provided by an online nutrition calculator.