Comfort, flavor, and ease: the epitome of what curry means to me in three words; this vegan curry recipe upholds that self-maintained trifold simplicity: it’s comforting, it’s flavorful, and it’s easy to make. The invigorating spiciness of the yellow curry is a most welcome sensation, packed with flavor and depth, while the creamy and unctuous coconut milk and peanut butter base balance the spice and create a hearty curry mixture that gives the yellow curry something to project itself onto. Simply put, if you have a penchant for curries, then you’re going to love this!
“If any dish deserves to be called global, it is curry. From Newfoundland to the Antarctic, from Beijing to Warsaw, there is scarcely a place where curries are not enjoyed.”
– Colleen Taylor Sen
Curry: The World In a Dish
Curry is a dish that you can find in every part of the world; a variety of cultures have some form of curry in their culinary repertoire, and so it’s no surprise that it easily lends itself to interpretation.
But really, all you need for a good curry is a hearty combination of spices.
For this vegan curry recipe, I used a yellow curry powder. I’m not really adept enough at combining spices myself, so a pre-made powder is an excellent alternative. However, because each pre-made powder can be a bit different one brand from the next – or even one batch from another batch – you need to begin by adding smaller amounts of yellow curry powder than the recipe calls for, and then gradually increase it after tasting.
Peanut Butter: What To Look For
Of course, what kind of peanut butter you decide to use in this vegan curry recipe has a significant impact on the overall quality and flavor of the dish.
Some peanut butters have a lot of added sugars, and some separate and are quite desiccating and dry.
For this vegan curry recipe, I would recommend some kind of natural peanut butter, with very little else added to it besides peanuts. It’s okay if the smooth peanut butter that you use has more than one ingredient, or even if it has a little added sugar like molasses.
Essentially, you want to creamy peanut butter that delivers on that peanut-y flavor without too much extra incorporated to it. But practically, if you have a peanut butter already in your pantry that has a bit of sweet or salt or whatever, it probably won’t drastically alter or detract from anything too much.
“Have you ever bitten a red hot ice cube? That’s curry.”
– Terry Pratchett
The Layers of Flavor
– Yellow Curry Powder
– Coconut Milk (lite or regular fat)
– Smooth Peanut Butter
– Vegetable Broth
– Lime Juice
– Tamari
“Q is one big stew that keeps on boiling.”
– John de Lancie
Vegan Curry Recipe
Personally, I found that this curry was incredibly comforting, as all curries should be. The peanut and coconut together create this very hearty, creamy base, a canvas for the yellow curry powder to shine through. And the tender potatoes, green beans, and carrots all contributed to this peanut butter curry in more than just flavor, but also texture, giving it that amazing chunky stew-like quality everybody loves.
Really, if you’re in the mood for a wholesome and spicy dish that’ll fill you up and warm your belly, then this vegan curry recipe is an excellent choice.
Did you enjoy this vegan curry recipe? If so, let me know by leaving a comment and recipe rating before you go!
Also, if you’re looking for more delicious vegan soups & salads, check out these!
Peanut Butter Curry
Equipment
- Soup Pot
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons ginger, finely minced
- 3 cloves garlic, finely minced
- 4 cups vegetable broth
- 1 (15-ounce) can coconut milk, lite or regular
- ~1 cup fresh baby carrots, about a heaping handful
- ~1 cup fresh green beans, about a heaping handful
- 1 lb small yellow potatoes, halved
- ¼ cup smooth peanut butter, natural peanut butter works best
- 2 tablespoons yellow curry powder
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons low-sodium tamari
- Some black pepper
- Some fresh basil, for garnish
- Some lime wedges, for garnish
- Some fresh basmati rice, optional
Instructions
- Begin by heating olive oil in a soup pot over medium heat. Then, sauté the finely minced ginger and garlic for a minute or two, until aromatic and just beginning to brown.Also, if you'd like to eat this with some fresh basmati rice, begin preparing that now.
- Next, add the vegetable broth and coconut milk to the sautéed ginger and garlic, as well as the heaping handful of baby carrots. Turn up the heat to bring the soup to a boil, and then, once boiling, lower the temperature to about medium-high heat, covering the soup pot with the lid and cooking the carrots for about 5 minutes.
- After 5 minutes has past, add the halved yellow potatoes and whole green beans to the soup. Once again, cover the soup pot and let the veggies cook for an additional 20 – 22 minutes, until the potatoes are tender and soft when poked with a fork.
- Once the veggies are done, turn down the heat to low, and then add the peanut butter, yellow curry powder, lime juice, and low-sodium tamari. Mix those ingredients into the curry until they are completely incorporated.
- Serve the curry in a large bowl, topped with fresh basil and lime wedges!
Notes
Nutrition
May you have good food in good company,
That Vegan Nephew
YUM. I will make this again and again! Love curry. Love the hearty big chunks of vegetables..This would be good served over rice or vermicelli rice noodles I would think. Have you tried other vegetables like sweet potatoes, yams, or squash?
No, but any and all of those things would be amazing in this.
The flavours are amazing ! Absolutely delicious
So glad you enjoyed! Thanks for the feedback :-]