Vegetarian Peanut Curry (African Inspired)
"At first this was inspired by Senegalese peanut soup which has Asian influences but it evolved more into a South African curry with the addition of dried fruit which is optional if you don't like fruit in your curry. This turned out very flavorful and filling. The peanut butter is an undertone and not overpowering. It's packed full of good fats, fiber and protein. I made this Vegetarian but you could easily add chicken broth and chicken. I made this mild but you could increase the chilies to spice it up. Next time I may try chopped fresh tomatoes and green onions on top, or a fresh cucumber and tomato salad alongside. Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (388.5 g)
- Calories 547.3
- Total Fat - 14.9 g
- Saturated Fat - 7.1 g
- Cholesterol - 47.1 mg
- Sodium - 648.1 mg
- Total Carbohydrate - 83.8 g
- Dietary Fiber - 7.3 g
- Sugars - 19.3 g
- Protein - 22.1 g
- Calcium - 138.3 mg
- Iron - 5.7 mg
- Vitamin C - 9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oil in a large pot over medium heat. Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
Step 2
Add garlic, ginger and lime zest and sauté another 3 minutes. Add spices and sauté until fragrant.
Step 3
Stir in broth, tomato sauce and diced tomatoes and bring to a boil. Stir in peanut butter, reduce heat and simmer until it melts.
Step 4
Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes. Salt to taste.
Step 5
Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt, cilantro, and a squeeze of lime juice.
Tips
No special items needed.