One-Pot Vegan Peanut Curry
This one-pot vegan peanut curry is creamy, flavorful, and ready in under 20 minutes! Add in your veggies and protein of choice for a balanced, delicious meal.
Ingredients
- 1 13.5 oz can coconut milk
- 2 tbsp red curry paste
- 4 tbsp peanut butter
- 3 tbsp soy sauce
- 1 tsp turmeric
- salt and pepper to taste
- Veggies of choice I usually throw in a bag of frozen vegetables and a couple handfuls of greens to keep it simple and low cost
- Protein of choice My favorite is shelled edamame, also called mukimame
Instructions
- Add the coconut milk, peanut butter, soy sauce, curry paste, and turmeric to a large pot or pan. Give it a stir, then bring it to a simmer. Once simmering, cover and cook for five minutes.
- Add in the chickpeas and vegetables. Stir well then cover and simmer for five to eight minutes (time will vary depending on the type of vegetables you use). Add water or vegetable broth if it's too thick or if the ingredients are sticking to the pot, one tablespoon at a time.
- If you add in any greens, add them in the last two minutes of cooking. After five to eight minutes or once the veggies are tender, remove from heat. Add any salt and pepper to your preference. Serve over rice, noodles, greens, or on its own!
Notes
You can also begin this recipe by simmering onion, garlic, and the minced ginger in some sesame oil, but to keep it as low cost as possible I’ve omitted this step.
Coconut milk can be substituted with any other plant milk for a cheaper option. This will result in a slightly less creamy curry.
Soy sauce can be substituted with tamari or coconut aminos for a soy-free option