coconut peanut curryOn cold winter nights, I want nothing more than hot drinks, cozy movie nights, and warm, comforting food.

Anyone else?

This recipe was inspired after whipping up a jar of peanut butter while craving a creamy, coconut curry.

gluten free curryWe 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!

peanut curry sauce

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.

peanut curry vegan

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!

peanut curryIf you enjoy this spice-filled recipe you might also like my Aloo Gobi, Masala Chickpea Curry + RicePineapple Quinoa Stir Fry, or my Curried Lentil Soup.

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!

vegan peanut curry

Peanut Potato Curry

On cold winter nights, I want nothing more than warm, comforting food. My Peanut Potato Curry is just that—hearty, earthy, and so delicious.
Prep Time5 minutes
Active Time40 minutes
Total Time45 minutes
Course: Entrée
Cuisine: Gluten Free, Oil Free, Vegan
Yield: 4 servings
Author: The Local Sprout


Curry Paste

  • 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
  • 1/2 cup roasted and salted peanuts

For serving (optional)

  • cooked rice quinoa, or cauliflower rice
  • extra red pepper flakes
  • chopped cilantro or fresh herbs


For the curry paste:

  • Place all curry ingredients in a food processor or blender. Blend on high until a smooth paste forms. Set aside until ready to use.

For the curry:

  • 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, 1/4 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.


Nutrition information is a rough estimate of 1/4 of the recipe without optional serving ingredients


Serving: 1g | Sodium: 993mg | Sugar: 8.7g | Fiber: 5.9g | Calories: 502kcal | Saturated Fat: 22.8g | Fat: 37.4g | Protein: 14.9g | Carbohydrates: 33.9g

The Local Sprout

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