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Vegetables in Curry Peanut Sauce

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Vegetables in Curry Peanut Sauce

The perfect vegetables in curry peanut sauce recipe with a picture and simple step-by-step instructions.

  • 2 tbsp Oil
  • 4 cm Ginger
  • 2 size Onions
  • 3 Pc. Garlic cloves
  • 2 tsp Curry powder
  • 1 tsp Sweet paprika
  • 2 tsp Salt
  • 1 Can Chopped tomatoes
  • 3 tbsp Peanut butter (creamy or crunchy)
  • 1 size Sweet potato
  • 0,25 Cauliflower
  • 1 Can Chickpeas
  • 2 Handful Frozen beans
  1. Peel the sweet potato and cut into bite-sized pieces. Divide the washed cauliflower into florets. Cut the beans to bite-sized. Set the vegetables aside separately.
  2. Peel and chop ginger, onions and garlic. Gradually sauté in a little oil.
  3. Add spices and steam a little. Add tomatoes, fill the can half full with water and add.
  4. Puree. Stir in peanut butter and bring to the boil.
  5. Reduce the heat and add the chickpeas and the sweet potato cubes. Simmer with the lid closed until the sweet potato is cooked.
  6. Then add the remaining vegetables and finish cooking.
Dinner
European
vegetables in curry peanut sauce

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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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