Hearty Peanutty Curry Recipe
My Hearty Peanutty Curry is delicious & flavorful. This dish often reminds me more of a thick & rich stew; serve it with some fragrant Basmati rice or naan/pita wedges or even with some crusty bread. Now I have made a completely vegetarian version here but feel free to add in some shredded chicken to this dish if you like. We especially enjoy this recipe on cold & chilly days, it’s warm & satisfying ☺.
HEARTY PEANUTTY CURRY
1½ cups of cooked chickpeas (canned chickpeas are fine)
1 medium onion, diced
2-3 large garlic cloves, finely minced
1” piece of ginger, peeled & finely grated
2-3 small green Thai chilies, finely minced (to taste)
1 medium potato, cubed (a few halved baby potatoes work well too)
1 medium sweet potato, cubed
1 medium size carrot, peeled & chopped into ¼” rounds
1 medium size parsnip, peeled & chopped into ¼” rounds
1 tbsp tomato paste
1 bay leaf
¼ tsp turmeric (haldi)
½ tsp ground coriander powder
½ tsp garam masala
½-1 tsp red chili powder, to taste
1 tsp ground cumin powder
1 tsp smoked Spanish paprika
salt & pepper, to taste
2 to 2½ cups vegetable stock (or water)
½ cup creamy peanut butter (you can add more or less if you prefer)
2 tbsp peanut oil
freshly chopped cilantro leaves for garnish
If you are using canned chickpeas, rinse & drain them well. Set aside until needed.
In a large deep pot on medium heat, add the peanut oil. When hot, add the onions along with garlic, ginger & green chilies. Let cook until the onions are translucent & then add in the root vegetables (potato, sweet potato, carrot & the parsnip. Next, stir in the tomato paste along with all of the spices (bay leaf, turmeric, ground coriander powder, garam masala, red chili powder, ground cumin powder, paprika, salt & pepper. Mix well & allow the spices to cook for a minute or so until fragrant. Then add in enough vegetable stock to cover. Bring the curry to a gentle boil, cover, reduce the heat to low and simmer for about 15-20 minutes or until the vegetables are just tender. Then stir in the peanut butter & allow it to melt into the dish. Let cook for 5 more minutes, garnish with cilantro leaves & serve as part of any delicious meal.
Replace 1 cup of the vegetable stock with thick coconut milk – if you prefer a creamier version of this curry.
You could also add you favorite vegetables to this dish such as baby corn, green peas, beans, cauliflower/broccoli florets, various bell peppers, baby spinach, cooked chickpeas, boiled eggs, paneer or even tofu pieces.
You Should Also Read:
Grilled Coconutty & Peanutty Chicken Recipe
Peanut Rice Recipe
Peanut Chutney Recipe
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