Go Back Email Link
This curry features peanut butter as a secret ingredient, which gives it a delicious creaminess and nuttiness. It's perfect for a weeknight meal
A peanut and coconut vegetable curry made to a vegan recipe
5 from 1 vote

Ingredients

Spices
  • 2¼  tsp curry powder (adjust depending on curry spice level and whether you like spicy)
  • 1¼ tsp cumin powder
  • 1 tsp salt
  • ½  tsp cinnamon powder
  • ½ tsp smoked paprika powder
  • ½  tsp coriander powder
  • ¼ tsp turmeric powder
  • ¼ tsp cardamom powder
  • ¼ tsp black pepper (about 10 turns)
  • ⅛ tsp clove powder
  • ⅛ tsp cayenne powder (use less or omit if you don't like spicy)
Everything else
  • 2 cups zucchini, unpeeled and cut into ½-inch cubes (250 g)
  • 1½ cups sweet potato, peeled or unpeeled and cut into ½-inch cubes (195 g)
  • 1 cup red bell pepper, diced (150g)
  • 1 cup red bell pepper, diced (150g)
  • 1 cup yellow onion, diced (160 g)
  • ½ cup carrot, sliced (65 g)
  • 1 tbsp garlic, minced (8 g)
  • 1 tsp fresh ginger, peeled and minced
  • 1 cup water (240 ml)
  • 1½ cups canned garbanzo beans (chickpeas), drained and rinsed (225 g)
  • 1½ cups coconut milk (330 g / from a can)
  • 1½ cups canned diced tomatoes, undrained (365 g)
  • ¼ cup peanut butter (65 g)
  • 2 cups lacinato kale, finely chopped (70 g / AKA dinosaur kale)
  • cooked brown rice (optional) for serving

Instructions

  • Stir all of the spices together in a small bowl and set aside for now.
  • Heat a stockpot or Dutch oven over medium heat for 2 minutes. Add the zucchini, sweet potatoes, bell peppers, onions, carrots, garlic, and ginger. Cook for 5 minutes, stirring occasionally and adding a small splash of water if things begin to stick.
  • Add the spice mixture you set aside earlier and cook for 1 minute, stirring constantly, until the spices smell heavenly. Add the water and stir up the stuck bits from the bottom of the pot.
  • Add the garbanzo beans, coconut milk, tomatoes (including the juice), and peanut butter and stir until the peanut butter dissolves. Bring just to a boil, then lower heat to a simmer. Place a lid on the pot at an angle and simmer for 20 minutes, stirring occasionally and making sure to stir the bottom of the pot to keep things from sticking.
  • Remove the lid, add the kale, and simmer an additional 5-10 minutes, without a lid, until the veggies are tender.
  • Dish out and serve alone or over the cooked grain of your choice. We like brown rice. Enjoy!