Vegetarian Peanut Curry (African Inspired)
photo by Engrossed
- Ready In:
- 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
- Heat oil in a large pot over medium heat.
- Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
- Add garlic, ginger and lime zest and sauté another 3 minutes.
- Add spices and sauté until fragrant.
- Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
- Stir in peanut butter, reduce heat and simmer until it melts.
- Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
- Salt to taste.
- Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.
Questions & Replies
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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.
Easy to make and makes a lot. Freezes well. At first the curry was a bit too thin and I think that 2 cans of vegetable broth is a little too much. Will use one can next time. I let it simmer down for about half an hour and then the consistency was far better. <br/>The curry is spicy and very flavourful. I used 11/2 tsp salt and opted for the optional raisins. When tasting the curry it was nearly too hot but in combination with rice the spiciness was just right. I do like the fact that the recipe uses ingredients that I always have on hand.<br/>Well done creating! Good luck in the contest.<br/>Made and reviewed for Dining on a $ Contest, Fall 2010.
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.