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    You are in: Home / Recipes / Vegetarian Peanut Curry (African Inspired) Recipe
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    Vegetarian Peanut Curry (African Inspired)

    Vegetarian Peanut Curry (African Inspired). Photo by Engrossed

    1/1 Photo of Vegetarian Peanut Curry (African Inspired)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Engrossed's Note:

    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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    Serves: 8-10



    Units: US | Metric


    1. 1
      Heat oil in a large pot over medium heat.
    2. 2
      Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
    3. 3
      Add garlic, ginger and lime zest and sauté another 3 minutes.
    4. 4
      Add spices and sauté until fragrant.
    5. 5
      Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
    6. 6
      Stir in peanut butter, reduce heat and simmer until it melts.
    7. 7
      Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
    8. 8
      Salt to taste.
    9. 9
      Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.

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    Ratings & Reviews:

    • on August 01, 2014


      WOW! This is the best I have ever cooked. Added fresh corn, pureed the garbanzo beans, hot Thai chili, zuchinni . Creamy, a little heat, pure delight, zest of lime was sublime! No yogurt or fruit this will be my prize soup!

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    • on October 10, 2012


      My only regret was not having tried this recipe sooner. I LOVED it and DH really liked it. We will definitely make this again. We concurred with other reviewers that there was a little too much veggie broth for the perfect consistency, but this really was not a problem. We used Madras curry as was suggested. DH accidentally threw in the cilantro I chopped for garnish in with the carrots, onions and jalapenos, so I did not have any left for garnish, but it was fine. We omitted the dollop of yogurt. I used the apricots, but not raisins (personal preference) and this worked for us. Also, we served over basmati versus brown rice and this was great as well. So impressed this was a recipe you created. Well done. Thanks so much for sharing.

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    • on March 05, 2012


      Delicious! I think next time I'll leave out the raisins cuz I didn't really care for them, but the apricots were great in it. I added fresh lime juice when serving. Might add it to the whole pot next time.

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    Read All Reviews (5)


    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

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