Vegan Peanut Curry
This vegan peanut curry is thick, creamy and crunchy all at once. Ready in 30 minutes with only one pot to clean, this is your perfect midweek meal.
ingredients
Spices
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
For the Curry
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups vegetable stock
- Juice of 1 lemon
- ½ cup coconut milk
- ¾ cup cherry tomatoes, halved
- 2 tablespoons peanut butter
- 1 tablespoon dark brown or coconut sugar
- 1 pound potatoes, cut into ½-inch cubes
- 1 can chickpeas, rinsed and drained
- ¼ teaspoon sea salt, or to taste
- ⅓ cup roasted unsalted peanuts, roughly chopped
- Fresh coriander, for garnish
instructions
- Gather all the spices before you start. This will make cooking much easier and more efficient, as you'll need to add them quickly while stirring constantly.
- In a large pot, heat the coconut oil. Add chopped onion and cook for 3 to 4 minutes, until fragrant and lightly browned. Add the garlic and cook for another minute, stirring constantly.
- Add coriander, cumin, turmeric, paprika and ginger, and cook for 3 minutes until fragrant, stirring constantly.
- Pour in the vegetable stock, lemon juice, coconut milk, halved cherry tomatoes, peanut butter and brown sugar. Bring to a boil.
- Add potatoes, cover with a lid and cook for 15 minutes. Stir occasionally to make sure it doesn't stick.
- Add the chickpeas and cook for another 5 minutes to heat them through. The curry should thicken. Taste the curry and salt to taste. This depends on whether the vegetable stock contained salt, as well as your personal preferences.
- Remove from heat. Stir in half of the chopped peanuts.
- When serving, garnish with the remaining peanuts and fresh coriander.
notes
Storing Instructions: The curry tastes best when fresh, but you can store leftovers in the fridge for up to 3 days.
nutrition
Nutrition Facts
Vegan Peanut Curry
Amount per Serving
Calories
438
% Daily Value*
Fat
26
g
40
%
Saturated Fat
13
g
81
%
Cholesterol
0
mg
0
%
Sodium
846
mg
37
%
Potassium
970
mg
28
%
Carbohydrates
42
g
14
%
Fiber
10
g
42
%
Sugar
5
g
6
%
Protein
15
g
30
%
Vitamin A
675
IU
14
%
Vitamin C
21.5
mg
26
%
Calcium
123
mg
12
%
Iron
8.1
mg
45
%
* Percent Daily Values are based on a 2000 calorie diet.
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