fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Landscape image of a blue bowl on a pin background that contains peanut butter curry and vegetables can be seen in the bowl

Delicious Peanut Butter Curry in 30 minutes

  • Author: Jess Saunders
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


Peanut butter curry is a perfect week night dinner! It's simple to make (ready in 30 minutes) and is so versatile, you can choose your fave veggies to add to it.



  • 1 onion - chopped
  • 4 cloves garlic - crushed
  • 150g broccoli - chopped
  • 200g cauliflower - chopped
  • 250g mushrooms - chopped into chunks
  • ½ tsp chilli powder
  • 2 tbsp madras curry powder
  • 1 tsp turmeric powder
  • 6 tbsp peanut butter
  • Juice of half a lime
  • ¾ tsp salt
  • 400ml coconut milk
  • 1 cup vegetable stock
  • Splash of oil


  1. Fry the onion until soft in a wok and a little oil, on a medium-high heat.
  2. Add the garlic and spices, fry until fragrant – around one minute.
  3. Now add the mushrooms for a few minutes, and stir well, making sure they get a good coating of the spices.
  4. Pour in the coconut milk and vegetable stock. Give it a good stir and bring it up to a simmer.
  5. Add the peanut butter, stir and leave it to simmer for 5 minutes. Stir regularly. It should thicken up after the peanut butter goes in.
  6. Stir in the cauliflower and broccoli, and continue to simmer for 5-8 minutes.
  7. Add the juice of half a lime and salt. Serve and enjoy with rice and naan!



You can use the juice of half a lime instead of tamarind paste.

You can use your favourite vegetables if you don't have those listed in the ingredients list. Potatoes, carrots and courgettes all work well!

  • Category: Dinner
  • Method: Stove-top
  • Cuisine: Indian

Keywords: peanut butter curry, vegan peanut butter curry

Scroll Up