If you are after a warming, healthy and tasty week night dinner, this vegan peanut butter curry recipe is a good choice. 
You only need a few basic ingredients and 20 minutes of your time to make this dish and it's great reheated next day if there is any leftovers. 
Peanut butter curry
  • 1 tablespoon olive 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 (400 g) crushed tomatoes
  • 100 g peanut butter
  • 1 can (400 ml) coconut milk
  • 1 can (400 g) chickpeas, drained and rinsed
  • 150 g broccoli florets
    1. Heat the olive oil in a large pan and fry the onion for 5-6 minutes over medium heat until softened.
    2. Add the garlic, ginger and red chili pepper and continue to cook for another minute.
    3. Stir in the garam masala and curry powder, then add the crushed tomatoes, peanut butter and coconut milk and stir to combine.
    4. Add the chickpeas and broccoli, bring to a boil, then lower the heat and simmer for 10 minutes covered with a lid.
    5. Serve with rice topped with some crushed peanuts if you like.



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