Vegan Peanut Curry

Quick and easy vegan peanut curry that is thick, creamy and satisfying. Have it ready in just 30 minutes and enjoy a hearty homemade meal for lunch or dinner.

Course Main

Cuisine Indian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Ingredients

Spices

2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground ginger

For the Curry

1 tablespoon coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
2 cups vegetable stock
Juice of 1 lemon
½ cup coconut milk
¾ cup cherry tomatoes, halved
2 tablespoons peanut butter
1 tablespoon dark brown or coconut sugar
1 pound potatoes, cut into ½-inch cubes
1 can chickpeas, rinsed and drained
¼ teaspoon sea salt, or to taste
⅓ cup roasted unsalted peanuts, roughly chopped
Fresh coriander, for garnish

Instructions

Gather all the spices before you start. This will make cooking much easier and more efficient, as you'll need to add them quickly while stirring constantly.
In a large pot, heat the coconut oil. Add chopped onion and cook for 3 to 4 minutes, until fragrant and lightly browned. Add the garlic and cook for another minute, stirring constantly.
Add coriander, cumin, turmeric, paprika and ginger, and cook for 3 minutes until fragrant, stirring constantly.
Pour in the vegetable stock, lemon juice, coconut milk, halved cherry tomatoes, peanut butter and sugar. Bring to a boil.
Add potatoes, cover with a lid and cook for 15 minutes. Stir occasionally to make sure it doesn't stick.
Add the chickpeas and cook for another 5 minutes to heat them through. The curry should thicken. Taste the curry and salt to taste. This depends on whether the vegetable stock contained salt, as well as your personal preferences.
Remove from heat. Stir in half of the chopped peanuts.
When serving, garnish with the remaining peanuts and fresh coriander.

Notes

Storing Instructions: The curry tastes best when fresh, but you can store leftovers in the fridge for up to 3 days.

Nutrition