Vegetarian Peanut Curry (African Inspired) Recipe

Name: Vegetarian Peanut Curry (African Inspired)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or 2 tablespoons peanut oil; 1 large white onion, chopped; 2 carrots, peeled and grated; 1 -2 jalapeno, minced; 3 garlic cloves, minced; 1 tablespoon ginger, fresh grated or 1 tablespoon ginger paste; 1 lime, zest of; 3 tablespoons curry powder (I think this would work with almost any type but I used Madras); 1 tablespoon ground coriander; 1/2 teaspoon crushed red pepper flakes; 2 (14 ounce) cans vegetable broth; 1 (8 ounce) can tomato sauce; 1 (14 1/2 ounce) can diced tomatoes, with juice; 2/3 cup creamy peanut butter; 1 (13 1/2 ounce) can coconut milk; 2 (15 ounce) cans garbanzo beans, drained and rinsed (chickpeas); 1/2 cup dried apricot, chopped (optional); 1/2 cup golden raisin (optional); sea salt, to taste (I used 2 tsp); cooked brown rice, to serve; nonfat yogurt, to serve; cilantro, chopped, to serve

Servings: persons

2 tablespoons olive oil or 2 tablespoons peanut oil
1 large white onion, chopped
2 carrots, peeled and grated
1 -2 jalapeno, minced
3 garlic cloves, minced
1 tablespoon ginger, fresh grated or 1 tablespoon ginger paste
1 lime, zest of
3 tablespoons curry powder (I think this would work with almost any type but I used Madras)
1 tablespoon ground coriander
1/2 teaspoon crushed red pepper flakes
2 (14 ounce) cans vegetable broth
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes, with juice
2/3 cup creamy peanut butter
1 (13 1/2 ounce) can coconut milk
2 (15 ounce) cans garbanzo beans, drained and rinsed (chickpeas)
1/2 cup dried apricot, chopped (optional)
1/2 cup golden raisin (optional)
sea salt, to taste (I used 2 tsp)
cooked brown rice, to serve
nonfat yogurt, to serve
cilantro, chopped, to serve

1
Heat oil in a large pot over medium heat.
2
Add onion, carrots and jalapeno and saute until almost soft about 8 minutes.
3
Add garlic, ginger and lime zest and saute another 3 minutes.
4
Add spices and saute until fragrant.
5
Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
6
Stir in peanut butter, reduce heat and simmer until it melts.
7
Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
8
Salt to taste.
9
Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil or 2 tablespoons peanut oil, 1 large white onion, chopped, 2 carrots, peeled and grated, 1 -2 jalapeno, minced, and more.

Yes, Vegetarian Peanut Curry (African Inspired) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Peanut Curry (African Inspired)

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