Peanut Butter Coc…
Ingredients
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 cups vegetable broth or water
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 potatoes, peeled and cubed (optional)
  • 2 carrots, peeled and sliced (optional)
  • 1/4 cup creamy peanut butter
  • 1 can (13.5 ounces) coconut milk
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Steps
  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
  2. Add curry powder, cumin, coriander, and salt and stir to combine. Cook for 1 minute more.
  3. Add vegetable broth or water, tomatoes with their juices, potatoes (if using), carrots (if using), peanut butter, and coconut milk. Stir to combine.
  4. Bring to a boil; reduce heat to low and simmer until vegetables are tender, about 15 minutes.
  5. Serve hot with cooked rice or naan bread.
Tags
vegetarian
curry
soup
peanut butter
coconut milk
vegan
gluten-free
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