Creamy Vegan Peanut Curry

Got some mushrooms and cabbage leftover? This mouthwatering peanut curry uses both mushrooms and cabbages, as well as red bell peppers, bringing them to the next level with the help of traditional Indian spices like ginger, turmeric, curry, and masala, as well as soy sauce and coconut milk!

One of the best things about making curry is how easy it is to use up any leftover ingredients you may have in your fridge, and still come up with something delicious! I don’t like wasting food, so I’m often making curries!

The savoriness of the peanut curry combined with the meaty texture of mushrooms, as well as the satisfying crunch of the cabbage and the tanginess of the bell peppers, you’re left with a delicious and balanced combination of flavors that just work!

Here’s a step by step video of the recipe:

🗒️ Ingredients You’ll Need

The ingredients you’ll need to make this peanut curry are:

• Olive or coconut oil
• Onion
• Garlic
• Ginger
• Curry powder
• Turmeric
• Paprika
• Garam masala
• Soy sauce
• Coconut milk
• Water or stock
• Creamy peanut butter
• Portobello mushrooms
• Red bell peppers
• Cabbage
• Salt
• Peanuts
• Cilantro or salsa.

None of these ingredients are particularly hard to find so you should be able to find them in any supermarket near you or even a small grocery store.

👨🏻‍🍳 How To Make This Peanut Curry

Another great thing about making curries with leftover ingredients is that they are spectacularly easy to make.

Before making this curry, I started by preparing the ingredients. I chopped the onions, garlic, ginger, mushrooms, cabbage, and bell peppers.

I’ve also put the spices, soy sauce, and coconut milk in measurement cups/spoons. You don’t have to do this, but I like to make sure I don’t forget any ingredients.

The first step is to add the minced onion, garlic, and ginger to your pan with a dash of olive oil or any other vegetable oil.

Sauteé until they’re soft and translucent. You’re going to feel the aroma of the minced ginger permeating through, and it’ll smell delicious!

Next, you’ll add the curry powder, masala, turmeric, and paprika. Stir the mixture, combining the spices with the onion, garlic, and ginger.

You’re essentially creating the flavor base for the curry. When it’s all thoroughly mixed, throw in the soy sauce too.

Once the ingredients and respective spices are fully incorporated, deglazé the mixture with water and scrape the base of the pan with a wooden spoon or spatula.

Add the mushrooms. Let them cook for a few minutes, or until they release some of the moisture within.

The water content in the pan will increase, which means the flavor of the mushrooms is being released into the water, which is precisely what we want.

Once the mushrooms develop their softness and release some of their water, it’s time to add the chopped bell peppers and cook them in the broth.

You’ll notice that over time, the vegetables will continue to release some of their moisture, so they’ll be fully covered.

Although I could’ve added the peanut butter earlier in the recipe, I’ve added it to the curry broth, which made it easy to dissolve.

Above you can see how easily the peanut butter liquefied, and how it got incorporated into the broth, turning the broth brown like how you’d expect peanut curry to look like!

The next step is to add the coconut milk. Stir and fully incorporate it into the mixture, bringing the broth to a boil before adding the remaining ingredients.

Add the chopped cabbage and stir into mixture. Let it cook for 25-30 minutes until the cabbage becomes soft, and the curry broth develops its flavor and creaminess.

Above you can see the final result. A creamy, delicious, peanut curry with mushrooms, bell pepper, and cabbage.

It’s really a wonderful solution for any leftover ingredients you may have, be it mushrooms, cabbage, or anything else!

Oh, and don’t forget to garnish the curry with chopped peanuts and some aromatic herbs like cilantro or salsa.

Creamy Vegan Peanut Curry

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Alexandre Valente
• Total Time: 45 minutes
• Yield: 4 people 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This peanut curry is a vegan-friendly recipe that makes use of mushrooms, cabbage, and bell peppers to create a savory, creamy, curry that you will absolutely love!

---

Ingredients

Units USM Scale 1x2x3x

• 3 tbsps olive or coconut oil
• 1 medium onion (minced)
• 4 cloves of garlic (minced)
• 1 inch of fresh ginger (minced)
• 1/2 tsp of curry powder
• 1/2 tsp of masala powder
• 1/2 tsp of turmeric
• 1/2 tsp of paprika
• 2 tbsps of soy sauce
• 300 ml of coconut milk
• 1.5 cups of water or stock
• 1/4 cup of creamy peanut butter
• 300 grams of mushrooms (I’ve used portobello)
• 2 bell peppers (chopped)
• 3 cups of cabbage (finely chopped)
• salt to taste
• chopped peanuts
• 1 red chili pepper (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare all the ingredients beforehand. Chop all the veggies, and measure all the remaining ingredients. Set them aside and add them in order.
2. The first step is to add the minced onion, garlic, and ginger to your pan with a dash of olive oil or any other vegetable oil. Sauteé until they’re soft and translucent.
3. Next, you’ll add the curry powder, masala, turmeric, and paprika. Stir the mixture, combining the spices with the onion, garlic, and ginger. Throw in the soy sauce too and stir. This is the flavor base for the curry.
4. Once the ingredients and respective spices are fully incorporated, deglazé the mixture with water and scrape the base of the pan with a wooden spoon or spatula.
5. Add the mushrooms. Let them cook for a few minutes, or until they release some of the moisture within. The water content in the pan will increase, which means the flavor of the mushrooms will also get into the curry broth.
6. Once the mushrooms develop their softness and release some of their water, it’s time to add the chopped bell peppers. Cook them for a few minutes. They’ll also release some of their moisture, so you’ll notice that the veggies will get covered in water.
7. Add the peanut butter and stir until it’s fully incorporated in the broth.
8. Add the coconut milk. Stir and fully incorporate it into the mixture, bringing the curry broth to a boil.
9. Finally, add the cabbage, and mix it with the rest of the ingredients, leaving it to cook for 25-30 minutes, or until the cabbage is soft and you’re left with a delicious and creamy curry.
10. Serve the curry alongside some rice, and sprinkle with some peanuts and aromatic herbs.

Notes

• If you want this recipe to be spicy, you can add a red chili pepper (or more depending on your tolerance). Given it’s a sweet, peanut curry, it’s not a very spicy curry, but you can certainly change that.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: Indian, African

🙏🏻 Before you go, I’ve got a favor to ask!

I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!

Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.