Creamy Peanut Butter Curry Recipe

Creamy Peanut Butter Curry Recipe
Creamy Peanut Butter Curry Recipe

This Creamy Peanut Butter Curry Recipe is a family favorite in our plant-based household. Creamy and savory, this recipe is sure to put a smile on your face at lunch or dinner.

This recipe prepares a large amount, about 10 servings, so there will be plenty of leftovers. Some weeks we like to have a “curry week,” and we will prepare this on Monday night and eat it every night through Friday. We save a bunch of time and effort this way.

We usually like to serve this with a healthy serving of salad, like the salad from our favorite Asian Kale Salad Recipe. That salad goes great with this curry dish because they both have a peanut butter-based dressing.

Prep Time and Serving Size

Total time: about 55 minutes

Number of servings: about 10

Prep time: about 10 minutes

Cook time: about 45 minutes

Equipment and Utensils

Curry Sauce Ingredients

Other Ingredients

Directions

  1. In a large pot, place 2 cups of uncooked brown rice and 4 cups of water. Bring water to a boil then reduce to a simmer. Cover and cook until water is absorbed, ~20 minutes.
  2. Set rice aside.
  3. Drain and rinse tofu. Cut into bite-sized cubes.
  4. Warm approximately 2 tbsp. of olive oil into a large skillet on medium-high heat.
  5. Add tofu cubes to the skillet. Stir and flip the tofu to ensure it cooks evenly. Cook until the tofu starts to become crispy and light brown, ~15 minutes.
  6. Set the tofu aside.
  7. Add vegetable broth and frozen stir fry vegetables to the large skillet on medium-high heat. Simmer vegetable broth and stir to allow vegetables to cook, ~10 minutes.
  8. Dice garlic and ginger and add to the vegetable broth mixture.
  9. Wash and juice two limes. Add lime juice to broth.
  10. Stir the green curry paste, soy sauce, maple syrup, peanut butter, and coconut milk into the broth mixture. Stir until the mixture appears uniform.
  11. I recommend serving curry sauce with vegetables over rice and tofu. All ingredients may also be combined in a large pot to be served or stored.

Be sure to check out our many other vegan recipes.

Enjoy!




About Kelly Walch, MS, RDN, LDN 28 Articles
Kelly Walch, MS, RDN, LDN, is a Registered Dietitian and Nutritionist with a master's degree in Nutrition and Dietetics. She is passionate about plant based diets, helping people lead healthier lives, and rescuing animals. She lives on her farm in Florida with her husband Alex and their 20 or so rescued animals.

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