Colourful vegetable curry with peanut sauce

Colourful vegetable curry with peanut sauce: a creamy curry with broccoli, carrot, pepper, coconut milk and peanut butter – well spiced, filling and great for every day.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 28 g
• Carbs: 28 g

Ingredients

• 1 head of broccoli
• 2 carrots
• 400 ml coconut milk
• 3 tbsp peanut butter
• 2 tbsp curry paste (vegan)
• 1 onion
• 1 tbsp olive oil
• 1 squeeze of lime
• 1 handful of peanuts
• 1 pepper
• 1 tbsp soy sauce

Method

You’ll need: wok · saucepan · chopping board · knife · ladle

1. Divide the broccoli into small florets, slice the carrots thinly, dice the pepper and finely chop the onion.
2. Heat the olive oil in a large pan or wok and briefly soften the onion until translucent. Add the curry paste and toast briefly until fragrant.
3. Stir in the peanut butter and deglaze with the coconut milk. Add the soy sauce and stir until smooth and you have a creamy sauce.
4. Add the broccoli, carrots and pepper to the sauce. Cover and cook the curry over a medium heat until the veg is soft but still has some bite.
5. Season with a squeeze of lime juice and, if needed, let the sauce reduce briefly uncovered until nicely thick.
6. Serve in bowls and top with roughly chopped peanuts.

Good to know

A curry like this rescues even tired evenings. It's creamy, warm and on the table fast. And it tastes even more rounded the next day.

Swaps

Peanut butter → almond butter (also provides unsaturated fatty acids and a little vitamin E). Soy sauce → tamari (similar flavour, often gluten-free). Pepper → courgette (milder and more watery).

Allergens

Contains peanuts and soya; for children, use the curry paste sparingly and watch the heat; during pregnancy, use fresh ingredients and a pasteurised curry paste, and store everything hygienically. Contains: gluten (soy sauce).

Dairy-free recipes