Vegetarian Peanut Curry African Inspired Recipes

VEGETARIAN PEANUT CURRY (AFRICAN INSPIRED)

Vegetarian Peanut Curry (African Inspired) image

Created for the Dining on a Dollar contest. At first this was inspired by Senegalese peanut soup which has Asian influences but it evolved more into a South African curry with the addition of dried fruit which is optional if you don't like fruit in your curry. This turned out very flavorful and filling. The peanut butter is an undertone and not overpowering. It's packed full of good fats, fiber and protein. I made this Vegetarian but you could easily add chicken broth and chicken. I made this mild but you could increase the chilies to spice it up. Next time I may try chopped fresh tomatoes and green onions on top. Enjoy!

Provided by Engrossed

Categories African

Time 30m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil or 2 tablespoons peanut oil
1 large white onion, chopped
2 carrots, peeled and grated
1 -2 jalapeno, minced
3 garlic cloves, minced
1 tablespoon ginger, fresh grated or 1 tablespoon ginger paste
1 lime, zest of
3 tablespoons curry powder (I think this would work with almost any type but I used Madras)
1 tablespoon ground coriander
1/2 teaspoon crushed red pepper flakes
2 (14 ounce) cans vegetable broth
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes, with juice
2/3 cup creamy peanut butter
1 (13 1/2 ounce) can coconut milk
2 (15 ounce) cans garbanzo beans, drained and rinsed (chickpeas)
1/2 cup dried apricot, chopped (optional)
1/2 cup golden raisin (optional)
sea salt, to taste (I used 2 tsp)
cooked brown rice, to serve
nonfat yogurt, to serve
cilantro, chopped, to serve

Steps:

Heat oil in a large pot over medium heat.
Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
Add garlic, ginger and lime zest and sauté another 3 minutes.
Add spices and sauté until fragrant.
Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
Stir in peanut butter, reduce heat and simmer until it melts.
Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
Salt to taste.
Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.

Nutrition Facts : Calories 507.7, Fat 24.3, SaturatedFat 10.7, Sodium 600.3, Carbohydrate 65.2, Fiber 9.3, Sugar 32.1, Protein 13

VEGETARIAN CURRY

Vegetarian Curry image

This is my mom's favorite curry recipe. I don't have a specific cooking time; it just depends on the size of the vegetables. I suggest any regular curry powder purchased at an Asian store. I put the dry spices in a spice bag for easy removal before eating. The best brand for coconut milk is Chaokoh coconut milk. But I like to use frozen grated coconut mixed with warm water and squeezed to make coconut milk.

Provided by MalaysianChef

Categories Chicken Breast

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 17

Ingredients

5 -6 medium sized potatoes
3 large carrots
2 long Japanese eggplants
1 chayote (optional)
1 inch ginger, grated
3 pieces red shallots
2 garlic cloves
1 cinnamon stick
3 whole cloves
2 star anise
4 cardamom pods
3 tablespoons curry powder, mixed with water into a thick paste
1 (13 1/2 ounce) can coconut milk
3 tablespoons vegetable oil
1 cup water
1 tablespoon tamarind juice or 1 tablespoon lime juice
salt

Steps:

Mince garlic, and shallots. Peel and cut potatoes and carrots into 1" inch cubes, dice eggplant and chayote squash in 1" cubes. Mix curry powder with a little water to make paste. add warm water to a dime sized piece of tamarind, mix until you get the tamarind mixed in with the water, discard pulp/seeds. Set aside.
Heat the 3 tbsp oil in a pot on medium heat. When the oil is hot fry Ginger, Shallots, Garlic, and cinnamon stick until fragrant (Careful not to burn). Add curry powder paste. fry it until fragrant and oil comes to the surface of paste. add coconut milk and cook for a minute. add spice bag of spices (cardamom, cloves, star anise). add salt. add water and tamarind juice.
Add potatoes, carrots and chayote squash and cook potato until almost tender. add eggplant. Stir every couple of minutes, so that the bottom won't burn and everything is cooked evenly.
If you like your curry watery, just add water a little at a time. if you would like a thicker milder curry add more coconut milk.
The Potatoes should be tender but not soft until it turns to mush.
After cooking remove spice bag.

Nutrition Facts : Calories 475.4, Fat 26, SaturatedFat 15.8, Sodium 63.6, Carbohydrate 59.4, Fiber 15.1, Sugar 9, Protein 9.1

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