This peanut and coconut curry is a rich and flavorful dish that combines the creaminess of coconut milk with the nuttiness of peanut butter, infused with aromatic spices. It’s a perfect balance of savory and slightly spicy flavors, complemented by the freshness of spinach and the hearty texture of chickpeas. This dish is not only delicious but also packed with wholesome ingredients that make it a satisfying meal.
Ingredients:
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 4 large tomatoes, quartered
- 1 aubergine, sliced and quartered
- 1 can chickpeas, drained and rinsed
- Salt and pepper, to taste
- 1/2 tbsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp chilli flakes
- 1 heaped tbsp tomato puree
- 1 400ml tin coconut milk
- 3 tbsp smooth peanut butter
- Large handful spinach
- 1 fresh red chilli, sliced (optional)
- Naan bread, to serve
Method:
- Heat 1 tablespoon of vegetable oil in a large pan over medium-low heat.
- Add diced onion and minced garlic. Sauté until fragrant and the onion is translucent, about 5-7 minutes.
- Quarter tomatoes and slice aubergine, then quarter the slices. Sprinkle aubergine with salt.
- Add tomatoes, aubergine, and drained chickpeas to the pan. Cook for a few minutes until vegetables start to soften.
- Season with ground cumin, turmeric, coriander, ginger, and chilli flakes. Add salt and pepper to taste. Cook for 5 minutes to allow the spices to infuse.
- Stir in tomato puree, coconut milk, and peanut butter. Simmer on low heat for another 5 minutes, stirring occasionally.
- Add spinach to the pan and cook until wilted.
- Serve the curry hot, garnished with sliced fresh red chilli if desired, and accompanied by naan bread.
Enjoy your delicious and aromatic peanut and coconut curry!
Velvet Spice: Peanut Butter Coconut Curry
Equipment
- 1 Large Pan or Skillet Used for sautéing vegetables and simmering the curry.
- 2 Cutting Board and Knife For chopping onions, garlic, tomatoes, and aubergine (eggplant).
- 3 Wooden Spoon or Spatula To stir the curry while cooking.
Ingredients
- – 1 onion diced
- – 2 garlic cloves minced
- – 1 tbsp vegetable oil
- – 4 large tomatoes quartered
- – 1 aubergine eggplant, sliced and then quartered
- – 1 can chickpeas drained and rinsed
- – Salt and pepper to taste
- – 1/2 tbsp ground cumin
- – 1 tsp ground turmeric
- – 1 tsp ground coriander
- – 1 tsp ground ginger
- – 1 tsp chilli flakes adjust to taste
- – 1 heaped tbsp tomato puree
- – 1 400ml tin coconut milk
- – 3 tbsp smooth peanut butter
- – Large handful spinach
- – 1 fresh red chilli sliced (optional, for garnish)
- – Naan bread or rice for serving
Instructions
Prepare the Vegetables:
- – Heat 1 tablespoon of vegetable oil in a large pan over medium-low heat.
- – Add diced onion and minced garlic. Sauté until fragrant and onion is translucent, about 5-7 minutes.
Cook the Tomatoes and Aubergine:
- – Quarter the tomatoes and slice the aubergine. Then, quarter the slices and sprinkle the aubergine with salt.
- – Add tomatoes, aubergine, and drained chickpeas to the pan. Cook for a few minutes until vegetables start to soften.
Season with Spices:
- – Stir in ground cumin, turmeric, coriander, ginger, and chilli flakes. Season with salt and pepper to taste. Cook for an additional 5 minutes to allow the spices to toast and release their flavors.
Add Tomato Puree, Coconut Milk, and Peanut Butter:
- – Add tomato puree to the pan and stir to combine with the vegetables.
- – Pour in coconut milk and add smooth peanut butter. Stir well until peanut butter is fully incorporated and the mixture is smooth.
Simmer the Curry:
- – Reduce the heat to low and simmer the curry for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Add Spinach:
- – Add a large handful of spinach to the pan. Stir until the spinach wilts and integrates into the curry.
Serve:
- – Remove from heat and taste the curry, adjusting seasoning if needed.
- – Serve hot, garnished with sliced fresh red chilli if desired, and accompanied by naan bread or rice.
- Enjoy your homemade peanut and coconut curry, packed with rich flavors and perfect for a comforting meal!
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