Vegan Peanut Curry: A Flavorful, Nutty, and Hearty Dish

This Vegan Peanut Curry is a creamy, rich, and hearty dish packed with vibrant vegetables, crunchy peanuts, and a deliciously spiced coconut base. It’s easy to make, comforting, and perfect for a quick weeknight dinner. The combination of coconut milk, peanut butter, and red curry paste creates a smooth and flavorful sauce that pairs perfectly with rice. Let’s dive in!

Why You’ll Love This Recipe

• Quick and easy: This curry comes together in just about 30 minutes, making it perfect for a busy evening.
• Nutty and creamy: The addition of peanut butter and salted peanuts creates a creamy and crunchy texture that complements the vegetables beautifully.
• Vibrant and colorful: The mix of carrots, bell peppers, green beans, and mushrooms makes this dish visually appealing as well as nutritious.
• Customizable: Adjust the spice level to your liking by adding more or less red curry paste, and feel free to swap vegetables based on what’s in season or what you have on hand.

Ingredients (Serves 4)

• 2 carrots
• 200 g green beans
• 1 red, orange, or yellow bell pepper
• 1 can (240 g) chickpeas (drained)
• 200 g brown mushrooms
• 4 tsp red curry paste
• 400 ml coconut milk
• 100 ml vegetable stock
• 60 g salted peanuts
• 1 tbsp peanut butter
• Salt (to taste)
• 2 tbsp sesame oil (or other oil)

Tips for Success

• Customize the veggies: Feel free to add or substitute other vegetables like zucchini, spinach, or sweet potato to make this curry your own.
• Adjust the spice: If you like it spicier, you can add more red curry paste or even a pinch of chili flakes.
• Use full-fat coconut milk: For a creamier, richer curry, use full-fat coconut milk. You can also opt for light coconut milk if you want a lighter version.
• Toast the peanuts: For added flavor, lightly toast the peanuts in a dry pan before adding them to the curry.

Directions

1. Prepare the Vegetables

• Quarter the mushrooms.
• Remove the core of the bell pepper and cut it into thin strips.
• Peel the carrots and cut them into thin sticks.
• Drain the chickpeas from the can.
• Cut off the ends of the green beans and set them aside.

2. Cook the Curry Base

• In a large pan, heat 2 tablespoons of sesame oil over medium heat.
• Add the red curry paste and fry it for about 3 minutes, allowing it to release its flavors.

3. Add the Vegetables and Simmer

• Add all the prepared vegetables (carrots, green beans, bell pepper, mushrooms) to the pan.
• Pour in the coconut milk and vegetable stock, and stir in the peanut butter.
• Cover the pan and simmer on medium heat for about 10-15 minutes, depending on your preferred vegetable tenderness. Stir occasionally.

4. Add Peanuts and Season

• Once the vegetables are tender, add the salted peanuts and stir them into the curry.
• Season with salt to taste.

5. Serve

• Serve the peanut curry over basmati rice or jasmine rice for a complete meal.

Storage

Store any leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or coconut milk if needed to loosen the sauce.

Conclusion

This Vegan Peanut Curry is a deliciously comforting and nutty dish that combines the richness of coconut milk and peanut butter with a variety of colorful vegetables. It’s a healthy, plant-based meal that comes together quickly and is perfect for anyone craving a hearty, flavorful dish. Enjoy with your favorite rice, and don’t forget to top it with a sprinkle of salted peanuts for extra crunch!

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