On cold winter nights, I want nothing more than hot drinks, cozy movie nights, and warm, comforting food.
This recipe was inspired after whipping up a jar of peanut butter while craving a creamy, coconut curry.
We happened to have a couple potatoes on hand, some mushrooms, and my spice jars were itching to be opened. Thus this curry came to be. And I’m obsessed.
Say hello to the most comforting recipe ever to hit this blog. Let’s make Potato Peanut Curry!
If you’ve ever wondered what potatoes and peanuts tasted like together, I’ll tell you—they’re delicious. Peanut butter gives this curry an incredible earthy flavor and pairs great with the rich coconut milk, abundance of spices, and salty tamari.
Potatoes give the ingredient list a soft, hearty cushion to hold all the delicious juices from the curry broth. Mixed with the meaty mushrooms, wiggly green beans, and crunchy peanuts the variety of texture in this curry is spot on.
I hope you give this Potato Peanut Curry a try on a cold day this winter! It is:
Creamy + full of Texture
Healthy + Hearty
Bursting with Flavor
Salty + Earthy
& Incredibly Delicious!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 4 cloves garlic, peeled
- 1 small knob ginger, peeled, about 1 inch long
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cardamom
- 2 tsp cinnamon
- pinch black pepper
- 3 Tbsp creamy peanut butter (homemade or store-bought)
- 3 Tbsp lemon juice
- 3 Tbsp tamari (sub soy sauce or coconut aminos)
- 2 15-ounce can light coconut milk
- 2 large russet potatoes, washed and cubed
- pinch sea salt
- 8 ounces capped mushrooms, quartered
- 8 ounces green beans, sliced in thirds
- 1 cup corn kernels, fresh or frozen
- ½ cup roasted and salted peanuts
- cooked rice, quinoa, or cauliflower rice
- extra red pepper flakes
- chopped cilantro or fresh herbs
- Place all curry ingredients in a food processor or blender. Blend on high until a smooth paste forms. Set aside until ready to use.
- Place the curry paste, coconut milk, potatoes, and sea salt in a large pot or high-rimmed saucepan. Bring to a boil then reduce to a simmer.
- Let potatoes simmer for 30 minutes or until fork-tender. If liquid absorbs too quickly, add a splash or water, ¼ cup at a time.
- Once potatoes are done cooking, stir in the mushrooms, green beans, and corn kernels. Let cook for another 5-10 minutes or until mushrooms are fully cooked and beans are soft.
- Remove pan from heat and stir in roughly half of the peanuts, reserving the rest for topping.
- Serve curry with optional cooked grain—like rice, sprinkle with leftover peanuts and other optional toppings.
- Leftovers will keep refrigerated in airtight container for up to 5 days.