Description
This Easy Peanut Butter Curry Recipe combines the creamy richness of coconut milk with the nutty flavor of peanut butter, creating a delicious and satisfying curry dish that is perfect for a quick and flavorful meal.
Ingredients
Scale
Main Curry Ingredients:
- 2 tbsp oil
- 2 large garlic cloves, crushed
- 1 onion, roughly diced
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- pinch chilli flakes
- 400g can of full-fat coconut milk
- 4 tbsp peanut butter (crunchy or smooth)
- 2 tbsp tomato puree
- 2 400g tins of chickpeas, drained
- 1 veg stock cube/pot
- 1 juice lime
Instructions
- Saute Aromatics: Heat oil in a large pan, add garlic, onion, paprika, coriander, cayenne pepper, and chilli flakes. Cook until onions are soft.
- Add Sauce Ingredients: Stir in coconut milk, peanut butter, tomato puree, chickpeas, and veg stock cube. Simmer for 15-20 minutes.
- Finish and Serve: Squeeze lime juice over the curry, adjust seasoning as needed, and serve hot over rice.
Notes
- You can customize the spice level by adjusting the cayenne pepper and chilli flakes to suit your taste preferences.
- For added texture, garnish with chopped peanuts or fresh cilantro before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg