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Peanut Butter Curry

Print Recipe
A delicious and budget-friendly curry dish that will have you asking for seconds!
Course Main Course
Cuisine Indian, south asian
Keyword budget friendly, budget friendly vegan recipe, cost effective vegan recipe, curry, easy vegan curry, low budget vegan recipe, low cost recipe, low cost vegan recipe, peanut butter curry, recession recipes, vegan curry
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 309.9
Author carleigh
Cost $2

Equipment

Ingredients

Produce

  • 1 red onion small, diced
  • 3 cloves garlic diced
  • 1 thumb ginger diced
  • ½ red bell pepper chopped
  • 1 handful spinach or chopped fresh herbs
  • 1 lime juiced

Spices and seasonings

  • 2 tbsp peanut butter
  • 1 tbsp curry powder
  • 2 tbsp garam masala
  • ½ tsp paprika
  • ½ tsp turmeric
  • 1 tsp salt

Canned goods

  • 1 can crushed tomatoes 15 oz
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 can coconut milk 15 oz

Instructions

  • In a pan over medium heat, add the red onion and a tablespoon of water or olive oil. Saute until fragrant, approximately 3 minutes.
  • Add the garlic and ginger along with the curry spices and bell pepper. Saute for a couple of more minutes, until the spices are toasted.
  • Add the peanut butter, crushed tomatoes and chickpeas, and stir, until the peanut butter is melted and the spices have mixed with the crushed tomatoes. Add in the coconut milk and stir.
  • Finish with a handful of fresh herbs or spinach and a squeeze of lime. Enjoy with rice or naan, as desired.

Nutrition

Calories: 309.9kcal | Carbohydrates: 20.4g | Protein: 7g | Fat: 25.4g | Saturated Fat: 19g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3g | Sodium: 774.7mg | Potassium: 728.4mg | Fiber: 4.8g | Sugar: 7.6g | Vitamin A: 1433.2IU | Vitamin C: 40.2mg | Calcium: 88.6mg | Iron: 5.7mg