Creamy veggie curry with peanut butter and butter beans
One of my favorite go-to dishes during fall and winter are warming curries with lots of spices and flavor to keep me full and warm. They are so delicious, so easy to make and you can easily make a big batch so you have easy dinner for the week – it tastes even better the next day!
It might seem a bit overwhelming when you look at the ingredient list, but most of it are veggies (you can easily switch them out for whatever veggies you have in your fridge, such a great way to prevent food waste) and spices, so it really isn’t too complicated + it honestly takes no time to put together.
Find more of my favorite dinner recipes right here!
-Yields 4 servings
1/2 squash, sliced
1/2 bell pepper, sliced
1 medium sweet potato, chopped
100 grams baby corn, chopped
1 onion, chopped
2 cloves of garlic, crushed
1 red chili, finely chopped
2 tablespoons curry powder
1/2 teaspoon turmeric
1 1/2 teaspoon paprika
1-2 tablespoons honey
A large handful fresh cilantro, chopped
1 can of crushed tomatoes
1 can of coconut milk
2 generous tablespoons peanut butter
2 deciliter (about 0.8 cup) water
2 vegetable bouillon/stock cubes
1 can of butter beans
Add the chopped veggies, sweet potato, onion, garlic, chili and chili to a large pot along with a little olive oil and let it sweat for 5 minutes on medium to high heat before adding the spices, stir well and let it cook for a couple more minutes.
Add the remaining ingredients (except the butter beans), bring it to a boil, then reduce the heat and let it simmer medium heat for about 15-20 minutes or until the sweet potatoes are fully cooked and the curry is thick and creamy. Add the butter beans just before serving and let it simmer for an extra minute or two to warm them up. Make sure to taste it before serving and adjust the amount of spices to your liking.
Serve the curry with rice or cauliflower rice, quinoa or simply a big crisp salad, enjoy! ♥