Coconut Peanut Curry (Under 30 Minutes!)
If you love quick, flavorful, and comforting meals, this Coconut Peanut Curry is a must-try. It’s a one-pan wonder that’s packed with depth and spice, perfect for a cozy night in.
4 servings
Calories: 196kcal
Ingredients
- 2 tbsp oil coconut or neutral oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1- inch piece ginger grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili flakes adjust to taste
- 1 can 400ml coconut milk
- 2 tbsp peanut butter smooth or chunky
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup or brown sugar
- 1/2 cup vegetable broth or water
- 2 teaspoons salt
For serving
- Salt and black pepper to taste
- Lime juice
- Roasted vegetables
- 1/4 cup roasted peanuts chopped (for garnish)
- Fresh cilantro for garnish
- Cooked jasmine rice
Instructions
- In a saucer or small pot, add 2 tablespoons of oil. Sauté the onion until soft (about 5 minutes), then stir in the garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder, cumin, turmeric, and chili flakes, cooking for 30 seconds to release their flavors.
- Pour in the coconut milk, then add the peanut butter, soy sauce, maple syrup, vegetable broth, and salt. Stir until the peanut butter is fully incorporated into the sauce. Let it simmer for five minutes
- In a pasta bowl or shallow dish, serve about a cup of jasmine rice, then add your favorite roasted vegetables. Ladle the curry over the top and finish with fresh cilantro, a squeeze of lime juice, and a sprinkle of chopped peanuts.
Notes
How to Roast Cauliflower, Eggplant, or Butternut Squash
Preheat your oven to 400°F (200°C). Cut the vegetables into even-sized pieces and toss them with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until golden brown and tender. Roast the vegetables separately in a quart sheet roasting pans. This way, depending on each vegetable, you can remove it or leave it longer in the oven.How to Cook Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. Bring 1 ¾ cups of water to a boil in a medium saucepan, then stir in the rice. Reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork before serving.Nutrition
Serving: 1cup | Calories: 196kcal | Carbohydrates: 10g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Sodium: 1613mg | Potassium: 226mg | Fiber: 2g | Sugar: 4g | Vitamin A: 159IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg