Can’t decide if you want satay or curry? Peanut butter curry to the rescue! This is a mild curry, with really comforting flavours.

You’ve got to try this with your own homemade naan!

Peanut Butter Curry

Peanut Butter Curry

  • Author: Rebecca Jenkins
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 people 1x
  • Cuisine: Indian


You can use any vegetables you have on hand, pair with the delicious peanut sauce and you’ll be enjoying a moreish curry in under an hour.

It’s also a good one for the Instant Pot or pressure cooker!



You will need 2 – 2 1/2 cups of vegetables
– In place of carrots you can use courgette
– In place of sweet potato you can use potatoes, butternut, or pumpkin
– Add cauliflower or broccoli in place of spinach

  • 2 carrots
  • 1 sweet potato
  • 1 capsicum
  • 4 handfuls spinach leaves

Beans/legumes of some variety:
I choose chickpeas

  • 1 tin beans

For the sauce:

  • 2 Tbsp olive oil
  • 2 clove garlic
  • 1 onion
  • 1 stock cube
  • 1/2 tsp black pepper
  • 1/2 tsp ginger
  • 1/2 tsp turmeric
  • 2 Tbsp curry powder
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander
  • 1 tin tomatoes
  • 1 tin coconut cream/milk
  • 2 Tbsp tomato paste
  • 2 heaped Tbsp peanut butter
  • 3/4 cup roasted salted peanuts
  • 2 Tbsp lemon juice

To serve:


  1. Boil the kettle (for stock)
  2. Prep your vegetables
  3. Peel and dice your garlic and onion
  4. Heat olive oil in a deep pot, add garlic & onion, saute for a few minutes
  5. Add the rest of your vegetables, minus the spinach (if using)
  6. Mix everything around and cook for another 5 mins
  7. Add all the spices, stir again
  8. Prepare your stock with 1 stock cube in 1 cup hot water (from boiled kettle), stir in the peanut butter and tomato paste, pour over vegetables, stir
  9. Add your beans, tin of tomatoes and tin of coconut cream or milk, stir thoroughly to combine
  10. At this point you can add and stir through your peanuts, lemon juice and spinach
  11. Get your rice cooking at this point also
  12. Bring your curry to a boil and simmer for 25-30mins, stirring occasionally and also adding more water if it is getting dry
  13. If I’m making naan, this is normally the time I use to roll the dough and cook the naan
  14. Once your vegetables are tender, your house smells wonderfully aromatic, your rice is cooked, and your naan is stacked high, it’s time to really impress your people!