This 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 baked tofu, honey chicken, or simple sheet pan vegetables over rice for a healthy 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!
Make Peanut Butter Curry Vegan for a Healthy Version
This vegan peanut butter curry is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
What’s In This Peanut Butter Curry Sauce Recipe?
- Onions, Garlic, Carrots, Bell Pepper, Ginger, and Cilantro – I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Peanut Butter: like my peanuts, I only use unsalted peanut butter to keep it healthy.
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- 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.
- Coriander – ground dried spice
- Paprika – for a hint of spice and great flavor!
- Turmeric – a staple in our spice cabinet! Aside from all the wonderful health benefits of turmeric (hello anti-inflammation!), the flavor is fantastic. 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!
The Best Immersion Blender for Soups
I’ve owned a lot of blenders, but my Vitamix immersion blender is definitely the best one I’ve owned. This high-speed blender will blend even the toughest of ingredients into pulp. I prefer using my immersion blender for recipes like this sauce, as it’s much easier to manage than transferring all the ingredients to a stand blender. This is definitely one kitchen appliance we use on a weekly basis!
More Delicious Curry Recipes You’ll Love!
Red Curry Lentil Soup Recipe (Vegan, Gluten Free)
Chana Saag Recipe, Spinach & Chickpea Curry
Mushroom Curry with Coconut Milk Recipe (Dairy & Gluten Free)
Coconut Curry Lentils (Vegan, Gluten Free, Vegetarian)
Peanut Curry Noodles Recipe (Vegan, Gluten Free)
Get the Same Ingredients for This Gluten Free Curry Sauce
As always, if you make this vegan and gluten free peanut butter curry sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Peanut Butter Curry
Equipment
Ingredients
- 1/4 cup olive oil
- 2 onions roughly chopped
- 6 cloves garlic
- 3 carrots
- 2 bell peppers seeded and diced
- 6 ounces tomato paste
- 1/2 teaspoon 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
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
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