in Recipes

Vegetable curry with peanut and coconut milk

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Ingredients for 2 servings:

  • 2 carrots
  • ½ stalk(s) leek
  • 2 handfuls of mushrooms
  • 1 small onion(s)
  • 1 can coconut milk
  • 1 tsp peanut butter
  • 1 pinch(s) tandoori masala
  • salt and pepper
  • e.g. curry paste, hot
  • 1 tbsp sesame oil
  • e.g. fresh ginger

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Slice the onions, carrots, leeks, ginger, and mushrooms and roast them in sesame oil. Stir in the curry paste and tandoori masala spice mix. After a few minutes, deglaze with the coconut milk. Stir the peanut butter into the sauce and season with salt and pepper. Serve with red lentils, Asian noodles, or rice. Serve with other vegetables and use as a leftover dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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