You have your recipe ready. Your ingredients are out. You grabbed all the utensils and you’re ready to whip up an amazing dinner. Then you check your pantry and you are missing ONE essential ingredient.
Cue the violin music. It’s my worst nightmare (ok maybe not but it’s pretty annoying).
This happened to me one day as I was making curry. I was missing a can of coconut. ONE can of coconut milk.
But optimisim is one of my obnoxiously vibrant traits so I looked in my pantry and found good ole’ peanut butter. Yes, peanut butter.
It saved the day.
It gives the curry dish the same hearty and rich texture that coconut milk would so I ran with it.
Down below is the curry recipe that saved our Wednesday night dinner. All without coconut milk : )
Vegan Peanut Curry Masala (with NO coconut milk)
A rich and creamy weeknight dish with curry seasoning, peanut butter and garbanzo beans. Vegan | Gluten Free | Low Carb
- 1/2 tsp garlic (granulated )
- 1/2 onion (chopped)
- 1 can garbanzo beans (drained)
- 16 oz bag of frozen stir fry veggies
- 1 yellow zucchini
- 1/8 tsp salt & pepper (or to taste )
- 3 shakes pepper flakes
- 1/2 tsp curry
- 2 tbsp tomato paste
- 3 tbsp peanut butter
- 1/2 tsp soy sauce or liquid aminos (optional )
- 1. Heat a dash of water in a sautee pan (we’re water frying here!)
2. Add onions, garlic and garbanzo beans
3. Add salt and pepper
4. Add bag of veggies and cut up zucchini. Cook for 2-3 minutes.
5. Add pepper flakes, curry powder, tomato paste, peanut butter and soy sauce
6. Stir and cook ingredients together for 5-8 minutes. Cover with lid to cook more if needed : )
WANNA MAKE THIS LATER? SAVE THIS RECIPE ON PINTEREST : )
