Creamy Peanut Curry

This peanut curry is a flavorful fusion of African, Indian, and Thai flavors, for a flavor-packed curry that’s rich, creamy, satisfying, and easy to throw together in one pot in 30 minutes!

Simple curry recipes are a lifesaver when you need something easy, affordable, pantry-friendly, and flexible enough to throw together at the last minute. While I’ve already shared favorites like Indian yellow lentil dal and vegan butter chicken, this creamy peanut curry combines multiple global cuisines, sure to impress the entire family.

With rich peanut butter, coconut milk, bright lime juice, warm spices, and curry powder, this is a perfectly balanced, nutty peanut curry sauce that’s luxuriously creamy, no dairy required! It’s also ideal for clearing out the fridge, using whatever vegetables and protein you have on hand (I paired it with crispy butter beans), it’s super customizable, and great to meal prep and freeze.

Looking for more simple, meat-free curry recipes? Try vegetable pineapple curry, chickpea eggplant curry, or Thai coconut curry soup.

The Ingredients and Substitutes

• Oil: I used coconut oil, though a neutral oil like avocado oil/olive oil (not EVOO) also works. 
• Aromatics: Fresh garlic and ginger make a deeper-flavored peanut curry sauce. Only use powdered versions (1/3 amount) in a pinch.
• Carrot: Use fresh or pre-shredded/julienne carrots.
• Tomatoes: Use cherry tomatoes (or 1 cup canned tomatoes) + tomato paste for richness.
• Curry powder: All you need is generic curry powder (mild, medium, or hot), though garam masala also works. Red Thai curry paste may work, omitting the added spices.
• Spices: Use simple pantry staples for tons of warm, savory, earthy depth, including turmeric powder, cumin, paprika, ground coriander seeds, cinnamon, salt, and black pepper.
• Soy sauce: Use reduced-sodium if preferred or coconut aminos/tamari if gluten-free.
• Lite coconut milk: Though full-fat coconut milk works for a creamier curry. Not a coconut fan? Try cashew cream, or another dairy-free cream.
• Peanut butter: Use regular peanut butter (creamy or natural), avoiding those with excess sugar or salt. Peanut butter powder + water works great, containing fewer calories and fat.
• To finish: I add cilantro and lime juice (or lemon juice) for brightness. Chopped peanuts add nice crunch.

Recipe Variations

• More spice: Add chili powder, cayenne, chili flakes, or fresh chili (thinly sliced/diced).
• Other veggies: Bulk up this vegetarian peanut curry with onions, potatoes, sweet potato, pumpkin, broccoli, zucchini, red bell pepper, eggplant, green beans, spinach/kale, etc.
• Protein: Add butter beans, chickpeas, or lentils to the curry sauce alone or with tofu or vegan ‘chicken’ pieces.
• African peanut curry: Omit coconut milk, add more tomatoes, + optional red chili powder/slices.
• Thai peanut curry: Increase coconut milk for a thinner sauce, use Thai red curry paste, omit spices, and add a pinch of brown sugar/ coconut sugar.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Peanut Curry

• Peel and finely chop the garlic and cut the carrots into thin matchsticks (by knife or mandoline). Meanwhile, heat the oil in a large, heavy-based saucepan over medium heat.

• Grate the ginger directly into the pan, add the garlic, and sauté for 1 minute.

• Add the curry powder and all spices, toasting them for 30-45 seconds until fragrant.
• Add the carrots and tomatoes, then add the tomato paste and soy sauce, stirring well.
• Pour in the coconut milk, then add the peanut butter and about 180 ml (3/4 cup) of water. Stir until smooth and creamy.

• Cover and simmer for 10 minutes. If needed, add more water to your desired consistency.
• Meanwhile, finely chop the cilantro and stir it into the curry.

• Add the lime juice, then season with salt and pepper to taste. Serve and enjoy!

Serving Suggestions

I enjoyed this peanut and coconut curry with rice and crispy butter beans (for protein). However, you could enjoy it with:

• Grains: i.e., fluffy rice (white, basmati, brown, etc.), couscous, or quinoa.
• Noodles: Alongside it, or add more water/broth to the curry for peanut curry noodle soup.
• Protein: Like air fryer tofu, tempeh, crispy chickpeas, roasted lentils, etc.
• Bread: A piece of crusty bread OR flatbread like GF vegan naan or gluten-free pita bread.
• Vegetables: Roasted broccoli, green beans, asparagus, Brussels sprouts, etc.

Storage Instructions

Fridge: Store cooled peanut butter curry in an airtight container for 3-4 days.

Freeze: I like to separate it into freezer-safe containers, a silicone muffin mold, or Ziplock bags (for easier thawing). Store for up to 3 months. Thaw in the fridge overnight.

Reheat: In 30-second bursts in a microwave, stirring between, or on the stovetop over medium-low heat. If it’s thickened, add extra water, broth, or coconut milk.

FAQs

Can I use peanut butter powder?

I regularly make this creamy peanut butter curry with powdered peanut butter, mixing 90g PB powder + 180ml (3/4 cup) water before adding it to the pan. At the end, I added an extra 60-70 ml water to adjust the consistency.

Can I make it spicier?

Sure! Use spicier curry powder or add more heat with chili powder, cayenne, chili flakes, or fresh chili to taste.

Recipe Top Tips

• Toast the spices: Cook them for 30-45 seconds before adding liquids to the pan to help unlock their flavor and aroma.
• To control thickness: To thicken the curry, simmer longer, add more peanut butter, or blend a portion. For thinner curry, add more coconut milk/water/broth.
• Taste and adjust: Adjust the peanut butter, coconut milk, tomatoes, soy sauce, lime juice, and spices to your liking.
• Make leftovers: This peanut coconut curry tastes even better on day two, after the flavors have time to develop.

More Vegan Chickpea Recipes

• Potato curry
• 1-pot green lentil dal
• Kitchari (Ayurvedic Moong Dal)
• Sweet potato curry
• Red lentil dahl
• Indian pumpkin curry

If you try this easy peanut curry recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Peanut Curry

Author: Michaela Vais

This peanut curry is a flavorful fusion of African, Indian, and Thai flavors, for a flavor-packed curry that’s rich, creamy, satisfying, and easy to throw together in one pot in 30 minutes!

5 from 1 vote

Servings 4

Prep 15 minutes mins

Cook 15 minutes mins

Total 30 minutes mins

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Video

Ingredients

 

1x2x3x

• ▢ 3 cloves of garlic
• ▢ 1 medium carrot
• ▢ 1 cup (100 g) cherry tomatoes
• ▢ 1 Tbsp coconut oil
• ▢ 1 1-to-2-inch knob of fresh ginger root peeled
• ▢ 1 tsp curry powder
• ▢ 1 tsp turmeric powder
• ▢ 1 tsp ground cumin
• ▢ 1 tsp paprika
• ▢ 1 tsp coriander seeds
• ▢ ⅛ to ¼ tsp ground cinnamon
• ▢ 2 Tbsp (50 g) tomato paste
• ▢ 2 tsp soy sauce or tamari or coconut aminos
• ▢ 1 cup (240 ml) light coconut milk canned
• ▢ ⅓ cup (90 g) peanut butter see notes
• ▢ ¾ cup (180 ml) water plus more as needed
• ▢ 4 to 6 sprigs fresh cilantro finely chopped
• ▢ Salt and pepper to taste
• ▢ Juice of 1 lime

Instructions

 

• You can watch the video for visual instructions.

  Peel and finely chop the garlic and cut the carrots into thin matchsticks (by knife or mandoline). Meanwhile, heat the oil in a large, heavy-based saucepan over medium heat.
• Grate the ginger directly into the pan, add the garlic, and sauté for 1 minute.
• Add the curry powder and all spices, toasting them for 30-45 seconds until fragrant.
• Add the carrots and tomatoes, then add the tomato paste and soy sauce, stirring well.
• Pour in the coconut milk, then add the peanut butter and about 180 ml (3/4 cup) of water. Stir until smooth and creamy.
• Cover and simmer for 10 minutes. If needed, add more water to your desired consistency.
• Meanwhile, finely chop the cilantro and stir it into the curry.
• Add the lime juice, then season with salt and pepper to taste. Serve and enjoy with crispy butter beans.

Notes

• Peanut butter: I used powdered peanut butter for this recipe. I mixed 90 g of peanut butter powder with 180 ml (3/4 cup) of water before I added it to the pan. At the end, I added an additional 60 to 70 ml of water to adjust the consistency.
• The recipe has less calories and fat if using powdered peanut butter.

Nutrition Facts

Peanut Curry

Amount per Serving

Calories

224

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

8

g

40

%

Sodium

 

594

mg

25

%

Potassium

 

324

mg

9

%

Carbohydrates

 

11

g

4

%

Fiber

 

3

g

12

%

Sugar

 

4

g

4

%

Protein

 

6

g

12

%

Vitamin C

 

4

mg

5

%

Calcium

 

37

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!

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