Peanut Butter Curry Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe Watch VideoThis peanut butter curry recipe is a simple and delicious dinner to serve with your favorite protein and enjoy with rice or noodles. This sauce is made from peanuts, vegetables, and spices, and is a fantastic sauce for simmering.
Peanut butter curry has so many uses, and is simple to meal prep/batch cook to freeze or use later. I love serving this peanut curry sauce with crispy oven baked tofu or simple sheet pan vegetables over rice for a tasty and delicious meal.
We make creamy Thai curry so often that it’s nice to switch it up and make a peanut curry instead – which blends all the curry ingredients together into a creamy, velvety sauce. I served this sauce over basmati rice and some tofu and it was amazing! It’s versatile enough to go with any protein or your favorite roasted vegetables.
This peanut butter curry is super meal-prep friendly. You can make a big batch (or even double it!) and freeze the sauce in portioned containers for the week. Just thaw, simmer any ingredients in, and you have dinner in no time.
This Peanut Butter Curry Recipe Is:
- Bright
- Nutty
- Flavorful
- Loaded with Spices
- A Little Spicy
- Aromatic
- Versatile
- Vegetarian, Gluten Free, Vegan, and Dairy Free!
What’s In This Peanut Butter Curry Sauce Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Onions, Garlic, Carrots, Bell Pepper, Ginger, and Cilantro
- Peanut butter
- Extra virgin olive oil
- Curry Powder: is a great flavor booster to soups, stews, and lentil dishes like this one! I love this mild curry powder which has a great taste. You can also use a curry paste if you have some on hand.
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of sauce and chili recipes.
- Diced Tomatoes
- Coriander – ground dried spice
- Paprika – for a hint of spice and great flavor!
- Turmeric – a staple in our spice cabinet. I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
Peanut Butter Curry For an Easy Weeknight Meal
This curry with peanut butter recipe is the perfect one-pot sauce for an amazing lunch or dinner! I love a good One Pot Meal, especially during these summer months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! And one pot makes cleaning up a breeze.
The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are great for breakfast, lunch, or dinner – check out my other One Pot Recipes for easy meals that are ready in no time!
How Do I Make This Curry with Peanut Butter?
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for 5 to 6 minutes until vegetables have begin to soften. Add the carrot, bell pepper, tomato paste, and stir.
- Now for the spices: add the salt, cumin, coriander, paprika, turmeric, curry powder, and black pepper. Pour in the water and bring to a boil. Once boiling, stir in the peanut butter, cover, and reduce to a low simmer and gently cook for 1 hour until all vegetables are softened.
- With your immersion handheld blender, partially blend the sauce (or transfer 1/4 of the sauce to a stand blender), and leave the rest chunky. Stir in cooked protein now, if desired. Add fresh chopped cilantro, crushed peanuts for garnish, and enjoy!
More Delicious Curry Recipes You May Enjoy
- Red Curry Lentil Soup Recipe
- Chana Saag Recipe, Spinach & Chickpea Curry
- Mushroom Curry with Coconut Milk Recipe
- Coconut Curry Lentils
- Peanut Curry Noodles Recipe
Share This Easy Peanut Curry Sauce
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Peanut Butter Curry
Equipment
- Large Pot
Ingredients
- 1/4 cup extra virgin olive oil
- 2 onions roughly chopped
- 6 cloves garlic
- 3 carrots
- 2 bell peppers seeded and diced
- 6 ounces tomato paste
- 1/2 teaspoon Sea Salt
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon paprika
- 2 teaspoons turmeric
- 1 teaspoon curry powder or curry paste
- 1/2 cup peanut butter
- 1/2 teaspoon Black Pepper
- 4 cups water
- Cilantro & crushed peanuts to garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for 5 to 6 minutes until vegetables have begin to soften. Add the carrot, bell pepper, tomato paste, and stir.
- Now for the spices: add the salt, cumin, coriander, paprika, turmeric, curry powder, and black pepper. Pour in the water and bring to a boil. Once boiling, stir in the peanut butter, stir, and reduce to a low simmer and gently cook for 45 minutes until all vegetables are softened.
- With your immersion handheld blender, partially blend the sauce (or transfer 1/4 of the sauce to a stand blender), and leave the rest chunky. Stir in cooked protein now, if desired. Add fresh chopped cilantro, crushed peanuts for garnish, and enjoy!
Video
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
A good meal that’s so good