Blog / Vegan / Vegetarian

The Herbivore’s Peanut-Curry Vegetables

This recipe came out as a creamy and delicious interpretation of a thai dish. As the vegetables slowly cooked in the reducing sauce, the entire house smelled of freshly made curry. This dish is sure to please!
Ingredients
for curry sauce
2 cups plant-based milk (I used rice milk)
½ tsp coriander
½ tsp garam masala
½ tsp cumin
½ tsp curry powder
1 TB peanut butter
1 TB curry paste
1 TB minced cilantro
small garlic clove
for vegetables
small onion, sliced
1 pepper, sliced
1 zucchini, sliced
2 medium carrots, sliced thin
2 stalks celery, sliced
1 large garlic clove, minced
small sweet potato
1 tsp coconut butter
few leaves of cilantro, for garnish (optional)
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Directions
1. heat a pan over medium heat and coat the bottom with coconut oil
2. sautee onions and garlic for about 3-4 minutes, or until slightly translucent
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3. add remaining vegetables except kale and mix well
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4. prepare sauce by combining all ingredients in immersion blender (any other mixing device will also do well)
5. add sauce and wait until it simmers, then reduce heat to low
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6. cook, covered,  for about 45 minutes or until sweet potato is soft, and then mix in kale
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7. cook for another 20 minutes, while liquid reduces
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8. Serve and enjoy!
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2 thoughts on “The Herbivore’s Peanut-Curry Vegetables

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