Indian peanut curry

    45 min

    This is an easy, authentic dish that appeals to a wide range of tastes. The combination of ingredients may appear unusual, but even those shy to experiment with new flavours love this one. Vegan friendly!

    98 people made this

    Serves: 6 

    • 375g (13 oz) uncooked brown rice
    • 1.4L (2 3/8 pints) water
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 4 cloves garlic, minced
    • 3 tablespoons grated fresh root ginger
    • 2 (400g) tins chopped tomatoes
    • 1/8 teaspoon cayenne pepper
    • 275g (10 oz) crunchy natural peanut butter

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place rice and water in a large saucepan and bring to the boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes.
    2. Heat olive oil in a large saucepan over medium low heat. Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. The mixture will thicken. Serve over rice.

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    Reviews & ratings
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    Reviews in English (78)


    Easy and satisfying  -  23 Sep 2011


    Recipe was great. Tweaked it a little by adding an extra half teaspoon of cayenne and a tin of green lentils as I e a hungry teenage vegan in the house!  -  05 Aug 2017


    Yes liked it. Nice and easy but tasty. Ginger is good so don't miss it out.  -  29 Nov 2013