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Peanut Butter Curry Recipe

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4.4 from 3 reviews

A rich and creamy Peanut Butter Curry that combines aromatic spices, coconut milk, and peanut butter for a unique and flavorful vegetarian dish. This hearty curry features chickpeas and broccoli, simmered to perfection, making it a perfect meal for a cozy dinner served with rice or naan.

Ingredients

Cooking Base

  • 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

Spices and Sauce

  • 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

Main Ingredients

  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed
  • 2 cups (150 g) broccoli florets
  • A handful fresh cilantro (coriander)

Instructions

  1. Prepare the base: Heat the avocado oil in a large, deep pan over medium heat. Add the finely diced onion and fry for 5-6 minutes until softened and translucent, creating a flavorful foundation for the curry.
  2. Add aromatics: Stir in the chopped garlic, grated ginger, and chopped red chili pepper. Cook for another minute to release their fragrant flavors into the oil.
  3. Incorporate spices and sauce: Mix in the garam masala and curry powder, stirring to coat the aromatics evenly. Add the crushed tomatoes, natural peanut butter, and coconut milk, stirring thoroughly to combine all the elements into a smooth, rich sauce.
  4. Add vegetables and simmer: Fold in the drained chickpeas and broccoli florets. Bring the mixture to a boil, then reduce the heat and cover with a lid. Let it simmer gently for 10 minutes, allowing the flavors to meld and the broccoli to soften.
  5. Finish and serve: Stir in the fresh cilantro leaves, season the curry to taste with salt and pepper if needed. Serve hot with cooked rice or naan bread, optionally garnished with crushed peanuts for added texture.

Notes

  • For a spicier curry, add more red chili pepper or a pinch of cayenne powder.
  • This dish is naturally vegetarian and can be made vegan by ensuring your peanut butter contains no animal products.
  • Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
  • Serve with basmati rice or warm naan for a complete meal.
  • You can add other vegetables like spinach or bell peppers for variation.

Find it online: https://yumntasty.com/peanut-butter-curry-recipe/