Peanut butter is a fantastic ingredient, lending itself to both sweet and savoury dishes. I’m a huge fan of peanut butter not only because of how it tastes but also because of it’s nutritional profile. Just 2 tbsps of peanut butter has 8g of protein and 10% of your daily fiber needs. While I’ve made a ton of sweet recipes with peanut butter, I haven’t forayed much into the land of savoury peanut butter dishes. Save for this curry which I’ve been developing for years. It would turn out differently every time I cooked it mainly because I never bothered to measure the ingredients! Sometimes it would turn out amazing and sometimes it would turn out just good, but no matter what measurements I always enjoyed the end result. Despite it being particularly difficult to pen this one down, I can say that I’m extremely happy with the final recipe!
I’ve chosen to use tofu and spinach in the curry. We grow fresh spinach in our garden and I’m always trying to sneak a little extra green into my recipes! Tofu is a great source of protein but you could substitute it with chickpeas, chicken or paneer. You honestly add whatever vegetables you like but I find that the cauliflower, broccoli, spinach and aubergines work the best.
This curry is sweet, spicy, tangy and completely addictive! Whats more, it goes really well with rice, noodles, quinoa or even millets! You can thin out the curry to suit your preference. A thinner curry works well with rice. If you’d like to have it with noodles I’d suggest leaving the curry slightly thick and simply adding your cooked noodles directly to the pan and coating it well. Don’t skip out on the toasted peanuts because they add a lovely crunch to the final dish. A little extra chilli oil adds a kick to the dish along with a delightful pop of colour!
Check out some of my other main course recipes!
Pasta in Cauliflower Cream Sauce
Peanut Butter Curry with Tofu and Spinach
Ingredients
- 1 Tbsp Coconut Oil
- 3-4 no Garlic Pods
- ½ Tbsp Freshly Grated Ginger
- 1 Onion
- 1 Tomato
- ½ tsp Coriander Powder
- ½ tsp Chilli Powder
- ¼ tsp Turmeric Powder
- 2 Tbsp Peanut Butter
- ¾ Cup Coconut Cream
- 1 Stock Cube
- 1 Cup Water
- 110 grams Tofu
- ½ Cup Chopped Spinach
- 2 Tbsp Peanuts
- ¼ Lime
- 1 Tbsp Coriander Leaves
Instructions
- Chop your tofu into 1 inch cubes and boil for 4 minutes till soft. Set aside.
- Begin by prepping the vegetables. Roughly chop onions and tomatoes. Cut spinach into thin strips. Grate your ginger and use a garlic crusher to crush your garlic cloves.
- Add 1 tbsp of coconut oil to a wok on medium heat.
- Add the chopped onions and fry for 1 minute.
- Add the grated ginger and garlic and fry till fragrant and onions start to brown.
- Add the tomatoes and sauté for 2 minutes.
- Add your spices – coriander, chilli and turmeric. You can lightly salt your vegetables at this stage if your stock is not too salty.
- If you’re using coconut milk from a can or a box be sure to shake it really well! Add the coconut milk and the peanut butter to the pan and mix really well.
- If you’re using a stock cube like I am, mix it in 1 cup of water and add it to the pan.
- Add your tofu cubes and let the curry simmer for about 5 minutes.
- Meanwhile in a separate pan, toast your peanuts till the get little brown spots on them. Set aside.
- Once the curry has thickened, taste and adjust seasoning if required.
- Add your spinach to the curry and let it wilt.
- Turn off the heat, squeeze 1/4th of a lime and add your toasted peanuts.
- Garnish with chilli oil and serve with rice or noodles.
