Peanut Curry

Laura Poole

Posted on December 01 2017

Peanut Curry

This dish is sure to be any peanut butter lovers favorite!  My kids love it!  Although it is oil free, it is rich with the coconut milk.  The flavours blend together so nicely and you can make it more or less spicy by adjusting the chili paste.  You can also add in any veggies you'd like.  Sometimes I add broccoli or cauliflower for extra nutrients.  So, so yummy!  I hope you love it too!

(Serves 4)

You Will Need:

-cooked rice noodles, enough for 4 people (I use the flat Thai, medium width ones for this dish)
-1/3 cup water
-1 medium white or sweet onion diced
-1 inch piece of ginger minced
-2-3 garlic cloves minced
-100g sliced white or crimini mushrooms (that is about 6-10)
-1 cup of cauliflower (optional) 
-3 tbsp soy sauce (I use Bragg)
-1 – 2 tsp chili paste (or red chili flakes)
-1 tsp coriander
-2 tbsp natural peanut butter (no added oil or sugar)
-1 tsp agave (or sweetener of your choice)
-1/4 cup tomato sauce (or  2 chopped tomatoes)
-2-3 loosely packed cups baby spinach
-1/2 can coconut milk
-1/2 block of firm organic tofu (optional)
1/2 cup cilantro divided (optional)
-1/4 tsp salt
-1/4 tsp pepper
-2-4 tbsp crushed peanuts (top with)
-2 green onions chopped (top with)


  1. Add water in a large pan and sauté the onion, garlic and ginger until onion is translucent and soft
  2. Add the  mushrooms, soy sauce, chili paste, peanut butter, agave, tomato sauce, salt, pepper, coriander and tofu and cauliflower if using.  Add a splash of water if the pan gets too sticky and dry and cook on med-low for 10 minutes, stirring every few minutes
  3. Add in the coconut milk and spinach, stir and cover until spinach wilts. Add ¼ cup of the cilantro if using
  4. Cook rice noodles according to package directions. They usually take 5 minutes or so to cook.  Be really careful not over cook them or the dish will turn to mush!
  5. Strain rice noodles, rinse with cold water, strain well. Add noodles to the pan and gently toss.  Cook for an additional 5-10 minutes on low-med stirring every few minutes
  6. Serve and top each plate with the remaining cilantro (if using), crushed peanuts and green onion

    YUMMO!  Hope you like it!  Please let me know if you make this dish!

Rainbowgrove Dreams recipes are always 100% vegan.

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