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
Scale
- 1 small red onion
- 1 garlic clove
- 1/2 yellow pepper
- 1/2 green pepper
- 1/2 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- Salt, pepper to taste
- 1/4 cup + 1 tbsp 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 1/4 tsp 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 1/2 cup + 2 tbsp (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.