1/1 Photo of Vegetarian Peanut Curry (African Inspired)
Created for the Dining on a Dollar contest. At first this was inspired by Senegalese peanut soup which has Asian influences but it evolved more into a South African curry with the addition of dried fruit which is optional if you don't like fruit in your curry. This turned out very flavorful and filling. The peanut butter is an undertone and not overpowering. It's packed full of good fats, fiber and protein. I made this Vegetarian but you could easily add chicken broth and chicken. I made this mild but you could increase the chilies to spice it up. Next time I may try chopped fresh tomatoes and green onions on top. Enjoy!
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- 2 tablespoons olive oil or 2 tablespoons peanut oil
- 1 large white onion, chopped
- 2 carrots, peeled and grated
- 1 -2 jalapeno, minced
- 3 garlic cloves, minced
- 1 tablespoon ginger, fresh grated or 1 tablespoon ginger paste
- 1 lime, zest of
- 3 tablespoons curry powder (I think this would work with almost any type but I used Madras)
- 1 tablespoon ground coriander
- 1/2 teaspoon crushed red pepper flakes
- 2 (14 ounce) cans vegetable broth
- 1 (8 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes, with juice
- 2/3 cup creamy peanut butter
- 1 (13 1/2 ounce) can coconut milk
- 2 (15 ounce) cans garbanzo beans, drained and rinsed (chickpeas)
- 1/2 cup dried apricot, chopped (optional)
- 1/2 cup golden raisin (optional)
- sea salt, to taste (I used 2 tsp)
- cooked brown rice, to serve
- nonfat yogurt, to serve
- cilantro, chopped, to serve
- 1Heat oil in a large pot over medium heat.
- 2Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
- 3Add garlic, ginger and lime zest and sauté another 3 minutes.
- 4Add spices and sauté until fragrant.
- 5Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
- 6Stir in peanut butter, reduce heat and simmer until it melts.
- 7Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
- 8Salt to taste.
- 9Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.
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Nutritional Facts for Vegetarian Peanut Curry (African Inspired)
Serving Size: 1 (339 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 507.7
- Calories from Fat 218
- Total Fat 24.2 g
- Saturated Fat 10.7 g
- Cholesterol 0.0 mg
- Sodium 600.3 mg
- Total Carbohydrate 65.1 g
- Dietary Fiber 9.3 g
- Sugars 32.1 g
- Protein 13.0 g