Description
A creamy and flavorful Peanut Butter Curry combining rich spices and wholesome ingredients to create a hearty vegetarian dish perfect for serving 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
- Heat the oil and sauté onion: Heat the avocado oil in a large, deep pan over medium heat. Add the finely diced onion and cook for 5-6 minutes until softened and translucent.
- Add aromatics: Stir in the finely chopped garlic, grated fresh ginger, and chopped red chili pepper. Cook for another minute to release their flavors.
- Add spices and liquids: Mix in the garam masala and curry powder, stirring well. Add the crushed tomatoes, natural peanut butter, and coconut milk. Stir everything together until fully combined.
- Add chickpeas and broccoli: Add the drained and rinsed chickpeas along with the broccoli florets. Bring the mixture to a boil over high heat, then reduce heat to low.
- Simmer the curry: Cover the pan with a lid and let the curry simmer gently for 10 minutes, allowing the flavors to meld and the broccoli to soften.
- Finish and serve: Stir in a handful of fresh cilantro leaves, season to taste with salt and pepper, and serve the peanut butter curry hot with rice or naan bread. Optionally top with crushed peanuts for added crunch.
Notes
- For a milder curry, reduce or omit the red chili pepper.
- Substitute chickpeas with other beans like white beans or lentils if preferred.
- Use crunchy peanut butter if you like a bit of texture in the curry.
- This curry keeps well in the fridge for 2-3 days and tastes great reheated.
- Freeze leftovers in airtight containers for up to one month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
