Peanut Curry

This is a flavorful peanut dish, very flexible. I based it on Food Wishes’ Peanut Chicken Curry. But, I use vegetables instead of the chicken.


For the soup itself:

For the dry spice blend:

There’s also some extras you may want:


Before starting, dice your onion, jalapeno, and serrano peppers. And, mince the garlic and ginger. There will be time later to chop the rest of the vegetables.

In a very large pot or enameled cast iron dutch oven, bring vegetable oil up to heat on medium. Toast the spices.

Then, turn up to heat to medium-high and add the onions, jalapeno, and Serrano peppers. Saute until they just start to brown and are still partly translucent.

Stir occasionally to lift some of the fond off the bottom of the pan. And if it gets too browned, you can add a splash of water.

While the onions are cooking, chop your vegetables: zucchini, Poblano peepers, and tofu. And get your roasted peanuts ready. Feel free to mix it up on the vegetables!

After the onions are half browned, add the minced ginger and garlic. But stay close. Keep stirring and cooking until aromatic, about one minute.

Next, add the broth, ketchup, peanut butter, and brown sugar. The brown sugar is only needed if you have unsweetened peanut butter (ie. fancy organic hipster peanut butter). Cook for 5 minutes, stirring occasionally.

After the curry has been cooking for a half hour, add in the Poblano peppers and roasted peanuts and continue cooking for another 20 minutes.

Stir every so often and check the thickness. And check the peppers’ tenderness. If the curry get’s too thick, add more broth.

Once the peppers are about half-way to tender, add the zucchini and tofu. If you want rice, now’s the time to get that going as well. Keep stirring occasionally and checking tenderness.

About 5 minutes before the curry is done, add in the juice of 1 lime.

Once everything is tender but not mushy, you’re done! Serve with or over rice and garnish with cilantro.

I’ve found this makes 6-8 servings.