Creamy Peanut Butter Broccoli Curry
Indulge in the luxurious flavors of this vegan peanut butter curry with tender broccoli florets and a velvety coconut milk base. The fragrant blend of spices perfectly complements the rich and creamy peanut butter sauce. Quick to prepare and bursting with flavors, this curry will surely become a new favorite in your plant-based recipe collection.
ingredients
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1/2 cup smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon agave syrup
- 1 medium head of broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
steps
- 1.
Heat coconut oil in a large pan over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until fragrant and onions are translucent.
- 2.
Sprinkle curry powder and turmeric over the onion mixture. Stir well to coat everything evenly and cook for an additional minute.
- 3.
Add coconut milk, peanut butter, soy sauce, and agave syrup to the pan. Stir until the sauce is smooth and well combined.
- 4.
Add broccoli florets, sliced bell pepper, cherry tomatoes, and vegetable broth to the pan. Season with salt and pepper to taste.
- 5.
Stir everything together and bring the mixture to a simmer. Reduce heat to low, cover, and cook for about 10 minutes or until the broccoli is tender but still vibrant green.
- 6.
Serve the creamy peanut butter broccoli curry over steamed rice or with naan bread. Garnish with fresh cilantro leaves.
