20 Minuten
10 Minuten
This peanut curry is not only on the table in less than 30 minutes, but also tastes incredibly good. The creamy coconut curry sauce pairs perfectly with spicy chili flakes and fruity lime.
Nährwerte pro Portion
Zubereitung
Cut onions and garlic into fine pieces and grate the ginger with a kitchen grater.
You can wash or peel the remaining vegetables and cut them into bite-sized pieces.
Now heat the oil in a wok or a large pot and sweat the onions.
When the onions become translucent, you can add ginger, garlic, and curry paste. Fry everything briefly. Make sure the garlic does not burn.
Now add the remaining vegetables and fry them on high heat until they get some color.
Add the curry powder and optionally other spices and roast them briefly (!) until they smell aromatic.
Deglaze everything with coconut milk and add peanut butter, soy sauce, and lime juice.
Let your peanut curry simmer with the lid on over medium heat for about 10 minutes until the vegetables are soft but still firm.
Season the curry with salt, pepper, and spices and, if you like, add more peanut butter for an extra peanut kick.
Decorate the peanut curry nicely and serve it with rice.
Recipe Note
This peanut coconut curry for every day wins everyone’s heart by storm. If you love peanut recipes as much as I do, you’ll start cooking this recipe regularly from today.
Delicious Peanut Curry Variations
I love curries because they are so easy to adapt to your own taste and with a few tweaks, a completely new dish is created.
If you’re in the mood for a special curry, you’ll definitely find your new favorite combo here! Just use the basic recipe and change a few small things:
- Potato Peanut Curry: Potatoes in curry are simply amazing! If you make your curry with vegetables, either cook the potatoes beforehand or add the vegetables only when the potatoes are almost soft. Otherwise, your potatoes will still be hard and the vegetables overcooked.
- Sweet Potato Peanut Curry: As with the first suggestion, you can simply add pre-cooked sweet potatoes to your curry. Alternatively, you can cook the sweet potatoes directly in the curry if you add the other vegetables later.
- Vegan Peanut Curry with Tofu: Since our peanut curry is vegan, we skip the meat. A popular alternative is tofu! Just add tofu to your curry. It’s best to fry it sharply beforehand – if you like, you can also marinate it for a few hours in a mixture of peanut butter, garam masala, and soy sauce. This gives your tofu peanut curry extra flavor.
- Chickpea Peanut Curry: Chickpeas are a great source of protein and are therefore often used in curries. You can simply add canned chickpeas to your curry – alternatively, you can cook dried chickpeas fresh and then add them to your peanut chickpea curry.
Of course, you can invent all kinds of other combinations following this pattern: pumpkin peanut curry, cauliflower peanut curry, and many more. Sometimes, though, it can just be a simple standard peanut vegetable curry. Whatever you decide – curry with peanut is always delicious.
Why is curry the perfect lunch?
For me personally, curries are among the best recipes – why? I’m happy to explain:
- Meal prep friendly: Curries are great for preparing in advance and can be stored in the fridge for a few days or frozen. From a basic curry, you can also create several different variations. That way it definitely won’t get boring.
- Ready in less than 30 minutes: Many curries are really quick to make and require relatively little effort – a bit of chopping, frying everything, and done. The cooking practically takes care of itself.
- Flexible: Have you run out of carrots or can’t stand broccoli? Then just leave them out or replace them with other vegetables.
- The tastiest leftover meal: At the end of the week, I often have vegetable leftovers from various dishes – half a bell pepper, a few broccoli florets, or a piece of zucchini. I like to just chop the vegetables into a curry. That way you not only have a delicious meal but also 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 SOS curry. Perfect for days when the fridge is practically empty. It’s best to take a screenshot of this peanut curry recipe so you always have it on hand.
Substitution table
How often do we want to cook a recipe, but certain ingredients are missing or we don’t like some components? For this case, we have a substitution table for you so you can adjust the coconut peanut curry recipe exactly how you like it! Simply swap individual ingredients as you wish!
- 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 mix of some oil, curry powder, grated ginger, garlic, salt, and chili powder
- Curry powder → Mix of garam masala, paprika powder, turmeric, and cumin
- Coconut milk → Vegan cream (then without coconut flavor)
- Peanut butter → Peanut paste, freshly ground peanuts
- Lime → Lemon
- Soy sauce → Salt
Our peanut curry is vegan, but of course you can also use animal ingredients if you want!
