Perfect Peanut Butter Curry

MAKES 6 servings + START TO FINISH: 25 minutes One pot, bold flavors, and a seriously creamy curry. This recipe is a great excuse to use up the last of the peanut butter jar (or any nut butter you happen to have on hand). Pro tip: To get the last bits of PB out of your jar, add warm vegetable broth or coconut milk, pop the lid back on, and shake vigorously. You can then use a spoon or knife to scrape the remainder off the sides of the jar. Also, check out my Peanut Butter Jar Latte.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan over medium heat, combine the red pepper, red onion, garlic, ginger, and 2 tablespoons of the vegetable broth. Sauté until the onion becomes translucent, about 3 minutes.

Step 2

Stir in the red curry paste, turmeric, and soy sauce. Toss until fragrant, about 2 minutes. Add the chickpeas, remaining vegetable broth, coconut milk, and peanut butter. Stir, bring to a boil, and then simmer for 5 minutes.

Step 3

Add the green peas, lime juice, and spinach. Stir until the peas have thawed and the spinach has wilted, about 2 minutes.

Step 4

Serve with rice, garnished with crushed peanuts and cilantro.

Step 5

Storage: Store in the fridge for up to 4 days, or freeze for up to 2 months.

Step 6

Save the Scraps: Onion peels for Onion Peel Powder, Scrappy Broth, or Bouilliant Bouillon Powder. Aquafaba (chickpea water) for Mousse on the Loose or Mini Aquafaba Pavlovas. Leftover coconut milk for Coo-Coo for Coconut Caramel or Firecracker Tofu with Coconut Rice.