Peanut curry | Peanut curry recipe | Shengdanyachi bhaji | Mungfali ki sabji | Vegan Peanut curry
Recipes in this Video
Peanut curry, a beloved dish in Thai cuisine, showcases the harmony of flavors typical of the region. It combines the richness of peanut butter with the creaminess of coconut milk, creating a comforting and satisfying meal. Traditionally served with rice, this dish reflects the Thai emphasis on balance—sweet, salty, and spicy. Today, variations exist worldwide, often adapted to local ingredients and dietary preferences, making it a versatile favorite.
Ingredients
- ●peanut butter
- ●coconut milk
- ●vegetable oil
- ●onion
- ●garlic
- ●ginger
- ●bell pepper
- ●carrot
- ●broccoli
- ●soy sauce
- ●lime juice
- ●brown sugar
- ●coriander
- ●cumin
- ●red pepper flakes
- ●cilantro
- ●salt
Instructions
- 1Heat vegetable oil in a large skillet over medium heat until shimmering.
- 2Add chopped onion, garlic, and ginger; sauté until softened, about 3-4 minutes.
- 3Stir in bell pepper and carrot; cook until slightly tender, about 5 minutes.
- 4Add broccoli and cook for another 3 minutes until bright green.
- 5In a bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, and brown sugar until smooth.
- 6Pour the peanut sauce over the vegetables; stir to combine.
- 7Bring to a simmer and cook for 5-7 minutes, allowing flavors to meld.
- 8Season with coriander, cumin, red pepper flakes, and salt to taste.
- 9Serve hot, garnished with chopped cilantro.
Ingredient Alternatives
peanut butter
Healthier: almond butter
Cheaper: sunflower seed butter
Almond butter has less saturated fat while sunflower seed butter is nut-free.
coconut milk
Healthier: light coconut milk
Cheaper: evaporated milk
Light coconut milk reduces calories while evaporated milk is less expensive.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos is often cheaper.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index, while white sugar is more affordable.
Techniques
Equipment
Also Known As
Shengdanyachi Bhaji is a popular Maharashtrian dish made from roasted peanuts, often enjoyed as a snack or side dish.
Ingredients
- ●500g shengdana (peanuts)
- ●2 tbsp oil
- ●1 tsp mustard seeds
- ●1/2 tsp turmeric powder
- ●1-2 green chilies, chopped
- ●1/2 tsp salt
- ●1/4 cup fresh coriander, chopped
- ●1/2 lemon, juiced
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add mustard seeds and let them splutter.
- 3Add chopped green chilies and sauté for a minute.
- 4Add the peanuts and stir well to coat with oil.
- 5Sprinkle turmeric powder and salt, mix thoroughly.
- 6Cook for about 5-7 minutes, stirring occasionally, until peanuts are roasted and fragrant.
- 7Remove from heat and add chopped coriander and lemon juice.
- 8Mix well and adjust seasoning if necessary.
- 9Serve warm as a snack or side dish.
Equipment
Ingredients
- ●2 cups raw peanuts (mungfali)
- ●1 medium onion, chopped
- ●2 medium tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp cumin seeds
- ●2 tbsp oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until they turn golden brown.
- 4Stir in the ginger-garlic paste and green chilies, cooking for another minute.
- 5Add chopped tomatoes and cook until they soften.
- 6Mix in turmeric powder, red chili powder, and salt, stirring well.
- 7Add the raw peanuts and mix to coat them with the spices.
- 8Pour in enough water to cover the peanuts and bring to a boil.
- 9Reduce heat, cover, and let it simmer for about 15-20 minutes until peanuts are tender.
- 10Once cooked, garnish with fresh coriander leaves and serve hot.
Equipment
Ingredients
- ●4 medium potatoes, peeled and diced
- ●1 cup peanut butter
- ●1 can (14 oz) coconut milk
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 cups vegetable broth
- ●1 tbsp curry powder
- ●1 tsp turmeric
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp vegetable oil
- ●1 cup spinach, chopped
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the diced potatoes to the pot and stir to combine with the onion mixture.
- 5Sprinkle in the curry powder, turmeric, cumin, salt, and black pepper, stirring well to coat the potatoes.
- 6Pour in the vegetable broth and coconut milk, bringing the mixture to a boil.
- 7Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender.
- 8Stir in the peanut butter until fully incorporated, then add the chopped spinach and cook for an additional 5 minutes until the spinach wilts.
- 9Taste and adjust seasoning if necessary, then remove from heat.
- 10Serve hot, garnished with fresh cilantro.
Equipment
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