Creamy Peanut Curry

20 Minuten
10 Minuten

5.0 (1)

Creamy Peanut Curry

Table of Contents

    This peanut curry is not only on the table in less than 30 minutes, but also tastes incredibly delicious. The creamy coconut curry sauce pairs perfectly with spicy chili flakes and fresh lime.

    Nutritional values per serving

    Without toppings and side dishes

    Ergibt 2 Portionen
    calories 874
    carbs 44 g
    protein 18 g
    fats 75 g
    Fiber 13 g

    ZUTATEN

    Portionen
    • 0.5 onion
    • 1 garlic clove
    • 0.5 thumb-sized piece of ginger

    • Vegetables of your choice

    • 0.25 red bell pepper
    • 0.5 carrot
    • 100 g snow peas
    • 50 g broccoli
    • 1 tbsp coconut oil
    • 1 tbsp red curry paste
    • 0.5 tsp curry powder
    • 200 ml coconut milk
    • 1.5 tbsp peanut butter
    • 0.25 freshly squeezed lime
    • 1 tbsp soy sauce
    • Salt & pepper to taste
    • Optional: garam masala, cumin, turmeric, cayenne pepper, chili flakes

    • Toppings (optional)

    • Roasted peanuts, cilantro, lime

    • Side dish

    • Basmati rice

    • Notes

    • Missing an ingredient? No problem! In the recipe you’ll find a substitution table with alternatives to the ingredients listed here.

    Instructions

    1

    Finely chop the onion and garlic and grate the ginger using a kitchen grater.
    2

    Wash or peel the remaining vegetables and cut them into bite-sized pieces.
    3

    Heat the oil in a wok or large pot and sauté the onions.
    4

    Once the onions become translucent, add the ginger, garlic and curry paste. Sauté briefly, making sure the garlic doesn’t burn.
    5

    Add the remaining vegetables and stir-fry over high heat until they develop some color.
    6

    Add the curry powder and optional spices and toast briefly until fragrant.
    7

    Deglaze with coconut milk and stir in the peanut butter, soy sauce and lime juice.
    8

    Let the peanut curry simmer over medium heat with a lid on for about 10 minutes, until the vegetables are tender but still slightly firm.
    9

    Season with salt, pepper and additional spices if needed. Add more peanut butter if you’d like an extra peanut flavor.
    10

    Garnish the peanut curry nicely and serve with rice.

    Recipe Note

    This everyday peanut coconut curry wins hearts instantly. If you love peanut recipes as much as I do, you’ll be cooking this one regularly from now on.


    Delicious Peanut Curry Variations

    I love curries because they’re easy to adapt to your personal taste and with just a few tweaks, you can create a completely new dish.

    If you’re in the mood for something special, you’ll definitely find your new favorite combination here! Simply use the base recipe and adjust a few details:

    • Potato Peanut Curry: Potatoes in curry are amazing! If you prepare your curry with vegetables, either pre-cook the potatoes or add the vegetables only once the potatoes are almost soft. Otherwise, the potatoes may still be hard while the vegetables overcook.
    • Sweet Potato Peanut Curry: Similar to the first suggestion, you can add pre-cooked sweet potatoes to your curry. Alternatively, cook them directly in the curry and add the remaining vegetables later.
    • Vegan Peanut Curry with Tofu: Since our peanut curry is vegan, we skip meat. A popular alternative is tofu! Simply add tofu to your curry. It’s best to sear it beforehand – if you like, marinate it for a few hours in peanut butter, garam masala and soy sauce for extra flavor.
    • Chickpea Peanut Curry: Chickpeas are a great source of protein and are often used in curries. Simply add canned chickpeas to your curry – alternatively, cook dried chickpeas and then add them to your peanut chickpea curry.

    You can create many other combinations following this pattern: pumpkin peanut curry, cauliflower peanut curry and many more. Sometimes, though, a classic vegetable peanut curry is just perfect. Whatever you choose – curry with peanut is always delicious.


    Why Is Curry the Perfect Lunch?

    For me personally, curries are among the best recipes – here’s why:

    • Perfect for meal prep: Curries are great for preparing in advance and can be stored in the fridge for several days or frozen. From one base curry, you can create several variations – so it never gets boring.
    • Ready in under 30 minutes: Many curries are quick to prepare and require little effort – chop some vegetables, sauté everything and you’re done. The cooking basically takes care of itself.
    • Flexible: Ran out of carrots or don’t like broccoli? Simply leave them out or replace them with other vegetables.
    • The best leftover meal: At the end of the week, I often have leftover vegetables – half a bell pepper, some broccoli florets or a piece of zucchini. I just chop them up and add them to a curry. That way, you get a delicious meal and avoid food waste.
    • Simple ingredients you (almost) always have at home: I almost always have a can of coconut milk and a pack of strained tomatoes in my kitchen. And you don’t need much more for an emergency curry. Perfect for days when the fridge is almost empty. Take a screenshot of this peanut curry recipe so you always have it on hand.


    Substitution Table

    How often do we want to recreate a recipe but are missing certain ingredients or don’t like specific components? For this case, here’s a substitution table so you can adapt the coconut peanut curry recipe to your taste! Simply swap ingredients as you like:

    • Onion → spring onion
    • Garlic → garlic powder
    • Ginger → more chili paste
    • Vegetables of your choice → zucchini, cauliflower, eggplant, peas
    • Coconut oil → rapeseed oil, sesame oil, other oils
    • Red curry paste → other curry pastes or a mixture of oil, curry powder, grated ginger, garlic, salt and chili powder
    • Curry powder → mix of garam masala, paprika powder, turmeric and cumin
    • Coconut milk → vegan cooking cream (without coconut flavor)
    • Peanut butter → peanut butter purée, freshly ground peanuts
    • Lime → lemon
    • Soy sauce → salt

    Our peanut curry is vegan, but of course you can use animal-based ingredients if you prefer!

    Table of Contents

      ZUTATEN

      Portionen
      • 0.5 onion
      • 1 garlic clove
      • 0.5 thumb-sized piece of ginger

      • Vegetables of your choice

      • 0.25 red bell pepper
      • 0.5 carrot
      • 100 g snow peas
      • 50 g broccoli
      • 1 tbsp coconut oil
      • 1 tbsp red curry paste
      • 0.5 tsp curry powder
      • 200 ml coconut milk
      • 1.5 tbsp peanut butter
      • 0.25 freshly squeezed lime
      • 1 tbsp soy sauce
      • Salt & pepper to taste
      • Optional: garam masala, cumin, turmeric, cayenne pepper, chili flakes

      • Toppings (optional)

      • Roasted peanuts, cilantro, lime

      • Side dish

      • Basmati rice

      • Notes

      • Missing an ingredient? No problem! In the recipe you’ll find a substitution table with alternatives to the ingredients listed here.
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      Frequently Asked Questions

      You’ll get the best peanut curry sauce by sautéing onions, garlic, and ginger, then adding a bit of curry paste and spices like curry powder, cumin, garam masala, or turmeric. Deglaze everything with coconut milk. Stir in creamy peanut butter and season the sauce with salt, pepper, and chili to taste. And just like that, you’ve got a delicious peanut curry sauce.

      Vegetables such as bell peppers, carrots, sweet potatoes, snow peas, broccoli, cauliflower, zucchini, or eggplant work best. But you can also add all kinds of other vegetables to your curry – there are no limits to your creativity.

      It’s best to use a creamy peanut butter like Vetain’s peanut butter. It’s smooth without chunks, has a pleasant consistency and an intense peanut flavor. Plus, no sugar or oil is added.

      I personally love having rice with peanut butter curry, but couscous, potatoes, or simply a baguette also taste delicious with it.

      Absolutely! It’s perfect for meal prep and stays fresh in the fridge for several days. Alternatively, it can also be frozen and quickly reheated before serving.