Spicy Peanut Butter Curry Stew
A quick, comforting stew that's big on flavor but requires only a handful of pantry ingredients!
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 tbsp peanut butter
- 3 tbsp red curry paste
- 28 ounces fire roasted whole tomatoes, liquid reserved
- 1 can light coconut milk
- 1 can garbanzo beans, drained
- 1 tsp vinegar, preferably rice wine
- 1 tbsp hot sauce, preferably sriracha
- 1 tsp salt
- optional garnishes (see recipe notes)
Instructions
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Heat a large skillet or stock pot over medium high heat. Add oil. Once the oil is hot, add the onion and garlic and sauté, stirring occasionally, until the onion is softened, about 5 minutes.
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Add the peanut butter and curry paste to the skillet. Use a wooden spoon to incorporate the onions and garlic. Cook for 1-2 minutes until very fragrant.
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Add the whole tomatoes to the skillet (reserve the liquid for later use). Use a wooden spoon to break down the tomatoes into small pieces. Cook until most of the liquid from the tomatoes has evaporated, then add the coconut milk. Stir to combine.
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Add the garbanzo beans, vinegar, hot sauce, and salt to the skillet and stir to combine. If the stew is too thick, add some of the reserved tomato juice to the skillet. Cover the skillet and simmer for 5 minutes.
Recipe Notes
Stew garnishes are optional, but great choices include chopped peanuts, green onion, and fresh herbs. This stew is easily adaptable, so consider adding whatever vegetables you have on hand. Fresh spinach, roasted cauliflower, or peas are great add-ins. Serve this stew as a standalone entree or with rice or flatbread.
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Note: if you don’t have onion or garlic on hand, this recipe can be made without them (a true pantry-friendly meal!), but I would recommend adding additional dried herbs (such as garlic powder or onion powder) to compensate.