This simple vegan Peanut Bean Curry was created for all those peanut butter lovers out there. It is rich, creamy and comes together in 20 minutes. No coconut milk needed!
Why you will love it
It's creamy and lucious! The perfect wholesome dish when you are craving a comforting meal.
Super quick to make! Including prep time, this easy peanut curry is on the table within 20 min. Make sure to have the rice on the stove before you get started with the recipe.
It's customizable! No black eyed peas on hand? No problem. Use any bean you like or have in the pantry. You can also substitute the green and yellow pepper with another vegetable.
Ingredients
- Onion and garlic - Feel free to substitute shallots for the onion. You can also use ½ teaspoon garlic granules instead of fresh ginger.
- Peppers - I hardly ever use green pepper but in this curry it works really well. You can also use other vegetables, for example broccoli, green beans, kale or carrots.
- Spices - Cumin (of course!), sweet paprika, coriander and turmeric pair really well with the sweet and nutty peanut butter.
- Tomato paste - Adds a hint of both acidity and umami.
- Black eyed peas - One of the most underestimated legumes in my opion. You can also choose other beans or legumes like chickpeas.
- Peanut butter - The star of the curry. Choose a brand without added oil or sugar. I always go for peanut butter made from roasted peanuts for a stronger depth of flavour.
- Agave or maple syrup - To balance out the savory components. Omit to keep it sugar-free.
- Lemon juice - For a touch of freshness. You can also use lime juice.
How to Serve It
You can serve this 1-pot vegan peanut butter curry with:
- Cooked grains: Rice (I love black rice), quinoa, millet, or even farro.
- Cauliflower rice: As a low-carb alternative to grains.
- Bread: Think flatbreads like naan or even a slice of toasted whole-grain bread.
- Sweet potato: Slice up a whole roasted sweet potato and stuff it with the peanut bean curry.
FAQ
Absolutely! I also like to use chickpeas or kidney beans but any other bean works well, too.
Unfortunately there is no good nut-free substitute for peanut butter in this recipe.
Related Recipes
Looking for more cozy, comforting meals?
I hope you’ll give this vegan peanut & bean curry recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Easy Peanut Bean Curry
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
Description
This simple vegan Peanut Bean Curry was created for all those peanut butter lovers out there. It is rich, creamy and comes together in 20 minutes. No coconut milk needed!
Ingredients
- 1 small red onion
- 1 garlic clove
- ½ yellow pepper
- ½ green pepper
- ½ tsp sweet paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp turmeric
- Salt, pepper to taste
- ¼ cup + 1 tablespoon tomato paste (70 g)
- 1 can (15 oz) black eyed peas or chickpeas
- 50 g peanut butter, unsweetened
- 1 tsp agave nectar or maple syrup (optional)
- 2 tbsp lemon juice
- (Roasted) peanuts and sliced red onion for garnish
Instructions
- Finely dice the onion and garlic. Chop the bell peppers into small chunks.
- Sauté the onion and garlic in a bit of water for about 1 min in a large frying pan, add spices (paprika, cumin, coriander and turmeric) and cook for 30 sec until fragrant.
- Then add the bell pepper and cook until they have soften, approx. 3-5 min. You may need to add a few splashes of water to prevent burning.
- Mix the tomato paste with 150 ml water and add it to the pan. Season with ¼ teaspoon salt and pepper and cook for 2-3 min. Rinse and drain the black eyed peas and add to to the veggies.
- Whisk together the peanut butter with ½ cup + 2 tablespoon (150 ml) warm water and agave syrup, if using, and stir it into the curry.
- Cook everything for 5 min on low to medium heat. Take the pan from the stove, add lemon juice and season with more salt and pepper if desired.
- Serve with (black) rice and garnish with a few peanuts and thinly sliced red onion.
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