Peanut Butter Curry

5 from 3 votes

This peanut butter curry is creamy, delicious, and basically the ultimate in comfort food. This recipe is packed with goodness, and pretty darn easy to whip up!

Prep Time10

Cook Time25

Total Time35

Course: Entree, Main

Cuisine: American

Servings:

Calories: 533kcal

Author: Alissa Saenz

Ingredients

1 tablespoon vegetable oil
1 medium onion, diced
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 (13.5 ounce/398 ml) can light coconut milk
1 (14.5 ounce/411 gram) can diced tomatoes
1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
⅓ cup creamy natural peanut butter
2 tablespoons organic brown sugar
1 medium broccoli crown, broken into florets
1 medium red bell pepper, diced
Salt, to taste
¼ cup roasted and salted peanuts, chopped
¼ cup chopped fresh cilantro
Cooked rice, for serving

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Cook the onion for about five minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the garlic, curry powder, garam masala, and cumin. Cook the mixture for about one minute, stirring constantly, until it becomes very fragrant.
Stir in the coconut milk, tomatoes, chickpeas, peanut butter, and brown sugar. Raise the heat and bring the liquid to a boil, then lower the heat so that it's just at a low simmer. Simmer the mixture for ten minutes.
Stir in the broccoli and bell pepper. Cover the pot and let the curry continue to simmer for five minutes, until the vegetables are tender.
Remove the pot from heat and remove the lid. Season the curry with salt to taste.
Serve the curry with rice, topping each serving with a sprinkle of cilantro and peanuts.

Notes

This recipe makes four very generous servings. You could get as many as four smaller servings out of it.
Nutrition information does not include rice.

Nutrition