Simple Vegan Peanut Butter Curry
Recipe type: vegan, vegetarian, simple, grain-free, dairy-free
Cuisine: curry, Indian, Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
This simple vegan peanut butter curry is amazing comfort food!
  • 3 Tbs extra-virgin olive oil
  • 1 med red onion, chopped
  • 8 garlic cloves, smashed
  • salt and pepper, to taste
  • 1 tsp sweet paprika
  • ¼ tsp smoked paprika
  • ½ tsp cumin
  • 2 tsp Thai roasted red chili paste
  • 2 tsp red curry paste
  • 1 28-oz can whole tomatoes
  • 1 lb cauliflower rice (either pulse the florets from 1 head of cauliflower in your food process or buy it already riced)
  • 1 15-oz can chickpeas, rinsed and drained
  • ½ cup sliced sun-dried tomatoes
  • 1 15-oz can full-fat coconut milk
  • ¼ cup creamy peanut butter
  • ½ cup chopped fresh parsley
  • 1 preserved lemon, chopped (or, you can use the juice and zest of 1 lemon)
  • ¼ cup raisins
  • 1 cup grape tomatoes
  • 1 cup raw cashers (optional garnish)
  1. In a heavy pot, heat the oil over med heat. Add the onion and garlic. Season with salt and pepper and sauce 3 mins.
  2. Stir in the paprika, smoked paprika, cumin, chili paste and curry paste. Cook, stirring 3 mins.
  3. Add the remaining ingredients, except the cashews, and stir well.
  4. Reduce the heat to low, and simmer, uncovered, 25 mins, or until thickened.
  5. Ladle into bowls, top with cashews, and enjoy!
Recipe by Kitchen of Youth at