Peanut Butter Coconut Curry

Name: Peanut Butter Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 1 onion (- red or brown, either works); 2-3 tbsp curry paste (- adjust depending on how spicy you want it. See notes below for curry paste suggestions); 400 mL coconut milk (- one standard can of coconut milk); 200 grams tinned chopped tomatoes (- half a standard tin of tomatoes); 4 tbsp peanut butter; 400 grams 4 bean mix or other tinned beans (- one standard tin of beans); 3-4 cups mixed vegetables (- I used frozen vegetables but you can use fresh); 300 grams extra firm tofu (or other protein of choice e.g. chicken, prawns, tempeh); 3 tbsp soy sauce or tamari (- you may need more or less than this, to adjust taste. I used gluten free soy sauce); 3 tbsp coconut sugar, brown sugar or white sugar (- you may need more or less than this, to adjust taste); extra virgin olive oil (or other oil, for cooking)

Instructions

Prep:10minCook:30min

A wholesome and hearty creamy peanut butter coconut curry made with basic pantry staples. This is a super flexible recipe and you can add whatever protein and veggies that you like!

Updated at: Fri, 07 Aug 2026 03:40:25 GMT