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Peanut Butter Curry

(by Autumn Silvas)

1 T. oil (coconut, vegetable, or olive)

1 T. onion powder

1 T. curry powder

1 t. turmeric

2 t. salt

dash of ginger

1 T. tomato paste

2 T. natural peanut butter

14 oz. full-fat coconut milk

1 bell pepper, sliced

1/2 head cauliflower, chopped

To serve:

protein of choice (chickpeas, cubed tofu, cooked chicken, etc.)

cooked rice

chopped peanuts

sliced green onions

Heat oil in large high-sided pan.

Add spices and sauté until fragrant.

Add tomato paste, stirring constantly to avoid burning the spices.

Remove from heat.

Add peanut butter and coconut milk, stirring to combine.

Add vegetables and protein of choice, then return to medium heat.

Boil, then cover and simmer for 20 minutes, stirring occasionally.

Remove from heat and spoon curry over rice, sprinkling with peanuts and green onion.

(Read Love In A Jar of Jif, the story that accompanies this recipe.)