Description
This Vegan Peanut Curry is a creamy, rich, and hearty dish packed with vibrant vegetables, crunchy peanuts, and a spiced coconut base. It’s quick to make, comforting, and pairs perfectly with rice, offering a nutty, flavorful meal in just about 30 minutes.
Ingredients
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)
Instructions
- Prepare the Vegetables: Quarter the mushrooms, remove the core of the bell pepper and cut it into thin strips, peel and cut the carrots into thin sticks, drain the chickpeas, and cut off the ends of the green beans.
- Cook the Curry Base: In a large pan, heat 2 tablespoons of sesame oil over medium heat. Add the red curry paste and fry for 3 minutes to release its flavors.
- Add the Vegetables and Simmer: Add all the prepared vegetables to the pan. Pour in the coconut milk and vegetable stock, and stir in the peanut butter. Cover and simmer on medium heat for 10-15 minutes, stirring occasionally, until the vegetables are tender.
- Add Peanuts and Season: Once the vegetables are tender, add the salted peanuts and stir into the curry. Season with salt to taste.
- Serve: Serve the peanut curry over basmati rice or jasmine rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 9 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
