Description
This creamy peanut butter coconut vegetable curry is a delightful blend of flavors and textures, featuring seasonal vegetables and aromatic spices.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1 can (13 oz) full-fat coconut milk
- 2 cups mixed seasonal vegetables (bell peppers, spinach, carrots)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 cup low-sodium vegetable broth
- 2 tablespoons soy sauce (low-sodium)
- Juice of 1 lime
Instructions
- Prep your ingredients by chopping vegetables into bite-sized pieces.
- In a large skillet, heat oil over medium heat. Sauté chopped onions and garlic until soft (3-4 minutes).
- Add curry powder, cumin, and turmeric to the skillet; stir for about 1 minute.
- Pour in coconut milk, vegetable broth, soy sauce, and lime juice. Simmer for about 10 minutes.
- Stir in peanut butter until fully combined and cook for an additional 5 minutes.
- Add your chosen vegetables during the last few minutes of cooking until they are tender-crisp.
Notes
- This dish can be served with rice or quinoa for a complete meal.
- Adjust the quantity of vegetables based on seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg