Peanut and green bean curry

This spicy peanut and green bean curry is incredibly tasty and satisfying, and one of those recipes whose whole is greater than the sum of its parts.

You know how sometimes you feel like you’ve climbed a mountain of busyness and can finally breathe again? That’s me right now. It’s been good busy, but busy nonetheless.

This week signals the beginning of ‘normal’ for this year and I’m dying to get into simple, nourishing and healthy cooking. This easy curry is all of those things. With only a few key ingredients and a handful of spices you’ll be amazed how tasty and satisfying this meal is.

Lately I’ve been seeing a few recipes for African peanut stews. Peanut stew is a pretty new idea for me, and it got me to thinking about peanuts as a delicious and affordable protein source. I use other nuts all the time, but peanuts are probably the most inexpensive nuts to buy and really deserve more frequent use in my kitchen.

The base of this curry is onion, garlic, ginger, tomatoes and spices. Peanut butter and chopped toasted peanuts add creaminess and texture, then green beans are added for the last five minutes or so of cooking. I think this could be the easiest curry I’ve ever made!

You could add other vegetables too if you like. I prefer the simplicity of featuring only perfectly tender-crisp green beans as a perfect counterpoint to the rich and spicy sauce. If you don’t like your beans crunchy, just cook them for longer – until they’ve reached your desired level of softness.

Peanut and green bean curry

This spicy peanut and green bean curry is incredibly tasty and satisfying, and one of those recipes whose whole is greater than the sum of its parts.

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Course: Main meals

Cuisine: Gluten free, Vegan

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 4

Calories: 229kcal

Author: Quite Good Food

Ingredients

• 1 tbsp cooking oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp fresh ginger, finely grated
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/4 tsp chilli powder, (quantity optional, use less for a milder curry)
• 1 can chopped tomatoes
• 2 tbsp peanut butter
• 1/2 cup peanuts, roughly chopped (approximately 70g, I used blanched peanuts and toasted them myself, or you can use roasted peanuts)
• 1/2 cup water
• Large handful green beans, trimmed (approximately 150g)
• 1/4 tsp salt

Instructions

• Heat oil in a large saucepan or skillet.
• Add onion, garlic and ginger and cook over a low to medium heat for 10 minutes or until very soft and fragrant.
• Add dry spices and cook for another few minutes.
• Add peanut butter, peanuts, tomatoes, water and salt.
• Stir to combine and cook over a low heat for another 5-10 minutes or until thick and glossy.
• Add green beans to the pan and cook for another 5 minutes (or until beans are cooked to your desired level of softness).
• Serve with brown rice and a few extra peanuts for garnish.

Nutrition information

Calories: 229kcal | Carbohydrates: 15.7g | Protein: 8.8g | Fat: 16.6g | Saturated Fat: 2.7g | Cholesterol: 0mg | Fiber: 5.5g

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