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Peanut Butter Curry Recipe

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4 from 52 reviews

A rich and creamy Peanut Butter Curry combining aromatic spices, chickpeas, and broccoli in a luscious coconut milk base, perfect for a comforting vegetarian meal served with rice or naan.

Ingredients

Main 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
  • ½ 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 oil and soften onions: In a large, deep pan, heat 1 tablespoon of avocado oil over medium heat. Add the finely diced onion and fry for 5-6 minutes until softened and translucent.
  2. Add aromatics: Add the finely chopped garlic, grated fresh ginger, and chopped red chili pepper to the pan. Cook for another minute, stirring frequently to release their flavors.
  3. Incorporate spices and liquids: Stir in 2 tablespoons of garam masala and 1 tablespoon of curry powder to coat the onion mixture. Then add the can of crushed tomatoes, ½ cup of natural peanut butter, and 1 can of coconut milk. Mix well to combine all ingredients thoroughly.
  4. Add vegetables and legumes: Add the drained and rinsed chickpeas and broccoli florets to the pan. Stir everything together and bring the mixture to a boil.
  5. Simmer the curry: Lower the heat to a gentle simmer and cover the pan with a lid. Let it cook for 10 minutes to allow the flavors to meld and the broccoli to cook through.
  6. Finish and serve: Remove the lid, stir in a handful of fresh cilantro, and season the curry to taste with salt or additional spices if desired. Serve the peanut butter curry hot with rice or naan bread, optionally garnished with crushed peanuts for extra texture.

Notes

  • This curry is naturally vegetarian and can be made vegan if served without dairy sides.
  • You can substitute broccoli for other vegetables like cauliflower or spinach depending on preference.
  • Adjust the chili pepper quantity to control the heat level.
  • For a thicker curry, reduce the amount of coconut milk or cook uncovered for a few minutes after simmering.
  • Using natural peanut butter ensures the curry remains creamy and flavorful without added sugars.

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