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A gray bowl of creamy peanut curry with a mound of white rice, topped with pepper and cilantro
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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!
Course Main Course
Cuisine African, Indian, Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Michaela Vais

Ingredients

  • 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.