Simple Peanut Butter Curry with Veggies Recipe: Comfort in a Bowl

Looking for a rich, flavorful, kid-friendly dish that’s both comforting and packed with nutrition? This Peanut Butter Curry may be your family’s new favorite meal!

I found a variation of this recipe when I was looking to stock our freezer preparing to have Baby #4. I changed it up, of course, to add more vegetables and some chickpeas and lentils to bulk up the protein and fiber.

But I made a huge batch and froze it, and after eating it the first time, it became an immediate favorite in our family!

This Chicken Peanut Butter Curry recipe is creamy and rich, smooth and saucy. It doesn’t actually use any pre-made curry powder, so the spices are dialed in nicely. It isn’t hot-spicy, but still full of bold flavor.

And one of the really great things about this recipe is it relies on normal, pantry-and-fridge staple ingredients. Which makes it super convenient for when you want a simple one-pot (+ rice) dish, and you need to make it up from what you have on hand without a run to the grocery store.

I hope you give this recipe a try! It’s one of my favorite dishes to make because it always gets consumed without complaints or cajoling to get the food into my little people’s tummies, and it truly delivers on all the comfort food feels.

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Why You’ll Love This Peanut Butter Curry

• Rich and Creamy Texture: The smoothness of peanut butter creates a rich, velvety base for the curry.
• Flavorful and Customizable: This recipe calls for cumin, coriander, paprika, and tumeric for spices, along with crushed ginger and garlic. And with just a bit of sugar, it is subtly sweet. If you want more spice, you can add red chili flakes. And if you want less spice kick, you can cut back on the garlic and ginger or one of the other spices. If you prefer no sweetener, you can leave out the sugar. There are so many options!
• Quick & Easy: The veggies can be fresh or frozen, which means you can pull this meal together really quickly if you need to!
• Dairy-Free & Gluten-Free: A great option for a variety of dietary needs.
• Protein Options: I make it with a combination of chicken, chickpeas, and red lentils for the protein, but you could easily swap out the chicken for tofu or additional chickpeas and lentils and make it vegan with no problem.
• Great for a Make-Ahead Option: I love to double this recipe and make a BIG batch, and I freeze the leftovers into several additional meals for our family (check out this post for my tips for utilizing a small freezer to keep freezer meals on hand because it’s a great hack for families!)

Essential Ingredients for Peanut Butter Curry:

• For the Curry Base:
  • Peanut butter (all natural, creamy for the best texture)
  • Garlic and ginger (fresh or paste)
  • Onion (for depth of flavor)
  • Ketchup (yes, really! For some tang)
  • Broth – Chicken or Vegetable (for creating the right saucy texture)
  • Sugar (to add a bit more sweetness)
• For the Vegetables:
  • Bell peppers, carrots, zucchini, cabbage, broccoli, cauliflower, green beans, etc (common choices – feel free to use whatever you have on hand)
  • Leafy greens like spinach or kale (optional)
• Spices:
  • Coriander, turmeric, ground cumin, paprika, salt
  • Red pepper flakes or fresh chili (for heat, optional)
• Protein:
  • Chicken (or tofu for a vegan version)
  • Red Lentils
  • Chickpeas
• Garnishes (Optional):
  • Chopped cilantro, chopped peanuts, sesame seeds, or sliced lime

How to Make Peanut Butter Curry

1. Prepare the Ingredients:
   • Chop your chicken and vegetables
   • Mix up your spices
   • Mince the garlic and ginger.
2. Cook the Chicken:
   • Sprinkle the chicken with 1/2 the spice mix and cook until just browned
   • Remove from frying pan and set aside
3. Sauté the Aromatics:
   • Cook onions until they start to soften, add garlic and ginger
4. Add Spices:
   • Stir in the other half of the spice mix to the aromatics. Let them cook for 30 seconds to release their flavor.
5. Add the Liquids:
   • Stir in the peanut butter, broth, and ketchup, mixing well to homogenize the liquid ingredients
6. Add the Veggies and Legumes:
   • Mix in the chopped veggies.
   • Mix in the red lentils and chickpeas
7. Add Sugar and Chicken and Simmer:
   • Stir in the sugar and the chicken, and let everything simmer for 20 minutes or until veggies are starting to soften.
8. Final Touches:
   • Taste and adjust seasoning. Add chili or lime if desired for additional flavor.
9. Serve:
   • Serve the curry over rice, noodles, or with naan bread. Garnish with fresh cilantro, peanuts, or sesame seeds if desired.

Serving Suggestions:

• Rice: Jasmine or basmati rice for a fragrant pairing. Brown rice for a heartier option.
• Noodles: Rice noodles for a lighter, Asian-inspired twist.
• Bread: Serve with naan or flatbread for dipping.
• Sides: We love it with roasted cabbage as a simple side. But since it is loaded with veggies, you can skip having an additional side if you want!
• Drinks: Our favorite drink to pair it with is Orange Mango Kombucha!

Storage Tips for Peanut Butter Curry:

• How to Store: Let the curry cool before storing it in an airtight container.
• How Long It Lasts: Up to 4-5 days in the fridge.
• Freezing: This recipe freezes beautifully. It can be frozen for up to 3 months. I love to flat-pack freeze it, like I talk about in my post on maximizing a small freezer. Allow it to thaw and reheat it in a saucepan or microwave before serving.

Variations and Customizations:

• Make it Spicy: Add fresh chilies, red chili flakes, cayenne pepper, or hot sauce to amp up the heat.
• Substitute Veggies: Use whatever vegetables you have on hand, like zucchini, eggplant, or cauliflower.
• Add Crunch: Top with roasted peanuts or cashews for extra texture.
• Protein Options: Swap tofu for the chicken to make it a vegan option, or use double the chicken and cut the red lentils and chickpeas for less carbohydrates.

Frequently Asked Questions:

• Can I make this curry ahead of time?
  Yes! It actually gets better after sitting for a few hours or overnight.
• Can I use peanut butter with added sugar or salt?
  I have only ever used natural peanut butter with salt, no sugar, to make this recipe. So, I imagine if you used a peanut butter with added sugar, you’d need to lessen the sugar you add to the recipe.
• Can I use almond butter instead?
  I haven’t tried this because we don’t have any peanut allergies in our family and peanut butter is less expensive than almond butter! But the internet assures me you can swap peanut butter for almond butter for a similar creamy texture. I would expect the flavor would be different, but I’m sure it would be delicious!
• Can I make this curry in a batch for meal planning?
  Absolutely! I usually triple the recipe, which fills my large electric skillet absolutely full to the brim! But since this recipe freezes well and my family loves it, I almost always make a big batch of it so we have some easy meals on hand in the freezer.

Grab Your Peanut Butter, Let’s Get Cooking!

I am confident that this Peanut Butter Curry recipe will not disappoint since it has been a smashing hit every time I’ve served it to my family or guests. And since it freezes so well, I hope you make a double batch, try it, love it, and then thank yourself for having extra on hand for an easy meal down the road!

If you give it a go, leave me a comment and let me know what you think! And, of course, please share any variations you develop because it’s always fun to get new ideas and see how you are being creative!

Yield: 12 cups

Creamy Peanut Butter Curry

Print

Simple ingredients and bold flavors, this velvety smooth peanut butter curry with chicken and veggies is made from simple, pantry staple ingredients. It freezes beautifully for an easy meal on a busy night, and is naturally gluten and dairy free, with the option to make it vegan.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 Tbsp coriander
• 1 Tbsp cumin
• 1/2 Tbsp paprika
• 1/2 Tbsp turmeric
• 1/2 Tbsp salt
• 1 Tbsp olive oil
• 1.5 lbs chicken breast, diced (700 grams)
• 2 onions, diced
• 3/4 Tbsp fresh ginger, crushed or finely grated
• 3/4 Tbsp fresh garlic, crushed or finely minced
• 3/4 cup ketchup
• 1 cup peanut butter, natural
• 4 cups broth (chicken or veggie)
• 2 Tbsp sugar
• 1 1/2 cups cooked chickpeas
• 1/4 cup red lentils, rinsed
• 8 cups of raw, chopped vegetables (such as broccoli, cabbage, cauliflower, bell peppers, zucchini, carrots, eggplant, etc)

Instructions

1. Mix spices and salt in a small bowl, set aside
2. Dice chicken (if not pre-diced)
3. Chop onions, crush and chop garlic, and grate ginger
4. Dice vegetables, if needed (I love to use frozen, diced veggies for an easy option)
5. Heat large skillet, wok, or stock pot on medium-high heat with olive oil
6. Add chicken and half of the spice mix to the skillet, cook until chicken is browned (about 4-5 minutes)
7. Remove chicken from skillet, set aside
8. Add onions, sauté until onions are starting to get tender.
9. Add garlic and ginger and the rest of the spice mix. Allow to cook and meld for 30 seconds
10. Add broth, peanut butter, ketchup, and sugar. Mix well until liquid comes together smooth
11. Add vegetables, stir well
12. Add chickpeas, rinsed red lentils, and chicken back to the mixture
13. Stir well and allow to simmer on low or medium low (stirring occasionally to prevent sticking) for 20-30 minutes, until vegetables are soft and chicken is cooked through and sauce has slightly thickened
14. Serve over rice (I prefer brown rice), rice noodles, or with Naan bread. Garnish with fresh cilantro, chopped peanuts, sesame seeds, or fresh lime wedges if desired.

Notes

For a vegetarian options: Swap out the chicken for tofu if desired, or add another 1 1/2 cups cooked chickpeas and another 1/4 cup red lentils instead

For a spicy option: add fresh chili, dried chili flakes or cayenne pepper, or hot sauce to spicy preferences

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  Large Electric Skillet

Nutrition Information:

Yield:

12

Serving Size:

1 cup
Amount Per Serving: Calories: 326Total Fat: 14gCarbohydrates: 25gProtein: 28g