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Peanut Veggie Curry

Forget about the tinned curry sauces from the supermarket, this tomatoey peanut curry recipe is easy to whip up and full of flavour. With the extra crunch from the peanuts and the freshness of the coriander, it will easily become a firm favourite! If you’re feeling extra adventurous, why not try making your own peanut butter to give it that complete homemade feel.

Recipe: Peanut Curry

Serves 2-3


1 red onion – finely chopped

1 tsp fresh ginger – grated (or 1/2 tsp ground ginger )

2 garlic cloves – crushed (or 1 tsp  garlic powder) 

½ small red chilli – finely chopped (or 1/2 tsp chilli flakes) 

1 Tbsp soy sauce/liquid aminos

3 Tbsp peanut butter*

1 tin tomatoes

1 ½ cups vegetable stock

1 ½ cups lentils

1-2 cups veggies of choice (I used chard and courgette)

Large handful of fresh coriander – part mixed through with a few leaves to garnish.

Extra peanuts to serve – a handful per person


Finely chop the onion, garlic, chilli and ginger. Fry the onion with a little oil in a medium/large saucepan for a few minutes until softened, add the spices (dried or fresh) and cook for another 2 minutes (the frying will release the flavour in the spices) 

Meanwhile, chop the veggies and prepare the rest of the ingredients. 

Add the soy sauce and peanut butter and stir through the onion mix. Add the stock, tomatoes and lentils, stir through then simmer for 20 minutes until lentils are cooked. Towards the end of the cooking time add the veggies (timing will depend on the choice of veg).

Serve with rice or quinoa if desired. Garnish with coriander and peanuts.

*To make your own peanut butter roast our blanched peanuts at 180ºC for 5-10 minutes until just golden. Add to a food processor with roughly 2 tsp coconut oil for every 2 cups nuts (this helps the blending process), add a little salt if desired. Blitz until smooth and creamy – this will take a few minutes depending on the power of your processor and quantity of nuts. You will likely need to scrape the sides down a coupe of times. If you prefer chunky peanut butter, set a side a portion of nuts and add in at the end and pulse through until you have your desired texture.


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