Vegan peanut curry with rice

Vegan peanut curry with rice: a creamy everyday recipe with basmati rice, coconut milk, peanut butter, red pepper, onion and curry powder.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 590 kcal per serving
• Protein: 14 g
• Fat: 28 g
• Carbs: 65 g

Ingredients

• 1 small onion
• 100 g basmati rice
• 200 ml coconut milk (tinned)
• 1 tbsp olive oil
• 2 tbsp peanut butter (no additives)
• 1 small red pepper
• 1 tsp curry powder
• Salt and a little soy sauce

Method

You’ll need: frying pan · saucepan · chopping board · knife · wooden spoon · ladle

1. Peel the onion and slice it finely. Wash and deseed the pepper and cut it into small pieces.
2. Rinse the basmati rice thoroughly and cook according to the packet. At the same time, gently heat the olive oil in a frying pan or wide pan.
3. Sweat the onion in the olive oil until soft and translucent. Add the pepper and cook briefly until it softens slightly.
4. Stir in the curry powder, then add the coconut milk and peanut butter. Stir until smooth and let it reduce over a low heat until creamy.
5. Season the curry with salt and a little soy sauce. Leave it to stand briefly so the flavours come together.
6. Divide the rice between plates, spoon the peanut curry over it and serve hot.

Good to know

This curry is warm, creamy and pleasantly simple. It's on the table fast and still tastes rounded and satisfying. Just right for days when things should simply run smoothly.

Swaps

Basmati rice → brown rice (more fibre) | peanut butter → almond butter (more vitamin E) | pepper → broccoli (more fibre and vitamin C) | olive oil → avocado oil (heat-stable, mostly unsaturated fats)

Allergens

Contains peanuts and soya. Season mildly for children and make sure the texture suits them; no problem during pregnancy with pasteurised coconut milk and hygienic preparation. Contains: gluten (soy sauce).

Dairy-free recipes