If you’re here, I’m guessing you love peanut butter as much as I do! My peanut butter tofu stir-fry and my peanut tofu bowls are a couple of my favorite dinners. When the weather is cold I really LOVE making my African peanut soup, and that dish was the main inspiration for this peanut butter curry. I wondered how would it turn out if I added some spices and switched up the veggies. The answer: absolutely incredible! This curry is incredibly satisfying and comforting, thanks to creamy peanut butter, coconut milk, hearty chickpeas, and veggies. It’s pretty easy too, and one of those recipes that keeps really well and is arguably better the second day, after the flavors have had time to meld. Step 5: Take the pot off of heat and season your curry with some salt. Adjust any other seasonings to suit your taste. Do your prep work first. Chop the onion, mince the garlic, prepare the veggies, and crack open all the canned goods! Step 6: Serve your peanut butter curry! Top each portion with some fresh cilantro and chopped peanuts, and serve it with rice. This curry would also be delicious with my vegan naan.
More Curry Recipes
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