Peanut Butter Curry Stir Fry

peanut butter curryIt’s creamy without dairy and all it takes is a little bit of peanut butter (1 tablespoon per serving)! The best part of this recipe is that you can chop as you add things to the pot. Start with the onion and by the time you chop the carrot, the onion will be starting to soften. Go in order of the veggies listed! Feel free to mix out any veggies or add chicken or tofu to bulk it up.

Peanut Butter Curry Stir Fry
Total Time: 20 minutes
Serves 4

• 2 teaspoons olive oil
• 1 large yellow onion, sliced
• 1 large carrot, sliced thick
• 1 red bell pepper, diced
• 2 cups cauliflower florets, cut into bite sized pieces
• 2 cups broccoli florets, cut into bite sized pieces
• 1 cup sliced mushrooms
• 3 garlic cloves, minced
• 1 tablespoon of fresh ginger, minced
• 1 teaspoon garam masala
• 1 teaspoon curry powder (or paste)
• 1 can (14.5oz) of diced tomatoes with juice
• 2 tablespoons soy sauce (or tamari)
• 1 teaspoon Sriracha (or other hot sauce)
• 1/4 cup smooth peanut butter
• 1/4 cup water
• brown rice or quinoa, to serve with
• chopped peanuts and cilantro, to garnish

Heat the oil in large, deep pan over medium heat. Add onion, carrots and peppers and saute for 2 minutes. Add cauliflower, broccoli, mushroom, garlic and ginger and saute until fragrant. Add garam masala and curry. Add canned diced tomatoes with juice and bring to a boil. Add the soy sauce, Sriracha, peanut butter, and water. Simmer, uncovered, 10 minutes, stirring occasionally. Taste for salt, and serve with rice or quinoa.

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