Peanut Butter Curry

Peanut Butter Curry

This gut-healthy peanut butter curry is the kind of weeknight dinner that makes you wonder why you ever ordered a takeaway. We toast the spices, we build the base properly, and the peanut butter does something genuinely magic when it hits the coconut milk. Kale, green beans, and mangetout go in at the end so they stay bright and a little bit crunchy. Trust us on this one, it comes together in 15 minutes and tastes like it took all afternoon.

Cook: 15 min
Serves 4

Before You Start

  • Food processor
  • Spice grinder or mortar & pestle (for toasting coriander seeds, cumin seeds, sesame seeds & desiccated coconut)

Ingredients

  • 2 tsp coriander seeds toasted
  • 2 tsp cumin seeds toasted
  • 1 tsp toasted sesame seeds
  • 2 tbsp desiccated coconut toasted
  • 4 tbsp smooth peanut butter
  • 2 tsp mustard seeds
  • 2 tsp salt
  • 2 tsp fenugreek
  • 2 tbsp tomato paste
  • 1 inch piece of ginger
  • 6 garlic cloves
  • 60ml vegetable oil
  • 60ml vegetable oil
  • 1 large onion
  • 1 green chilli
  • 4 tomatoes - good quality
  • 1 x 400g can of coconut milk
  • 1 handful of kale
  • 1 handful of green beans
  • 1 handful of mangetout
  • 3 sweet potatoes
  • basmati rice
  • coriander garnish
  • crunchy peanuts

Method

1

To start

  • Put the cumin seeds, coriander seeds, sesame seeds, desiccated coconut toasted seeds in a food processor & whizz them up into a powder.
  • Add the garlic, ginger, peanut butter, vegetable oil & whizz it all up into a thick paste.
2

Making the curry

  • Warm the vegetable oil in a pan, add the mustard seeds and wait until you hear a light popping sound
  • Add the onions & cook them until they’re well done (not burnt)
  • Add the salt, chilli, fenugreek powder & stir it together
  • Add the tomato puree & stir that in too
  • Add the chopped tomatoes & stir that in so they’re softening & losing their structure
  • Add the paste you made a little earlier & cook it until the aromas from the paste are well released
  • Add the coconut milk & stir it in so you have a lovely creamy sauce
  • Add the spring greens, stir them in & then stir in the sweet potato chunks
3

Time to serve

  • Serve immediately over basmati rice & garnish with crushed peanuts & coriander. BOSH!

Tips & Variations

  • Toast dry, then go wet: Toast your seeds and coconut in a dry pan first before adding any oil. Once they start to smell nutty, they're ready. Don't walk away.
  • Add the greens last: Kale, mangetout, and green beans only need a couple of minutes. Drop them in right at the end so they keep their colour and a bit of bite.
  • Peanut butter tip: Stir the peanut butter into a little of the warm coconut milk before adding it to the pan. It blends in much more smoothly and you avoid lumps.

Why This Works

Toasting the coriander, cumin, sesame, and coconut before anything else hits the pan is the move that makes this curry taste deep and complex rather than flat. The peanut butter emulsifies into the coconut milk and creates this thick, clinging sauce that coats every bit of veg. Fenugreek is the quiet hero here, it adds that slightly bitter, almost maple-y note that rounds everything out.