This recipe delivers the most creamy and mouthwatering African peanut curry sauce with a few easy steps and in under 40 minutes. For a vegan dinner idea, serve with roasted chickpeas.
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You’ve probably heard it said before. That spring is a time for new beginnings. I think it is true. I see the yellow daffodils springing up on the hillsides and it is a firm attestation to the return of some of life’s favourite things; flowers blooming, birds chirping, sun shining.
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But it’s not exactly new beginnings for me – even though I haven’t been here in a while. In reality, in the last few months, I have had a few stints at writing, but they ended up in my drafts. You are probably asking – well what happened? In short, life happened to me in the past months. Everything went on a long hold, even my social media accounts took a long breather. So, I want to say thank you for those who sent me messages, and waited for my return. I can say that I am back and everything’s good. And, little by little my drafts will be published, one draft at a time.
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And so, with Easter representing the newness of life and a new season, I couldn’t think of anything better to grace the table for the Easter celebrations. This African peanut curry recipe is uncomplicated, but it delivers the most creamy and mouthwatering curry that does not compromise on taste or flavour.
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The secret is in the curry powder. The curry powder I have used was a gift from one of my girlfriends from a visit to Oman. This mix is a potent, but well-rounded curry powder with predominant chili and coriander flavours. If you can get your hands on a good store-bought curry powder mix, go for it. Otherwise, its pretty easy to make your own, and so much fresher and better.
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Most curry recipes use a “madras” style curry powder which is made from cumin, coriander, garlic, ginger, turmeric, cardamom, fenugreek, mustard seed and cayenne pepper. For best results, fry the whole seeds until fragrant, then grind in a mortar until the consistency is smooth.
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I made grilled chicken as a side to go with this African peanut curry sauce, for the meat lovers in my house. I served mine with some roasted chickpeas for a vegan version.
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Get ready for a taste of heaven.
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| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 40 minutes |
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This recipe delivers the most creamy and mouthwatering African peanut curry sauce with a few easy steps and in under 30 minutes.
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- 30 g fresh ginger chopped
- 2 garlic cloves chopped
- 10 g coriander leaves
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander seeds
- 1 tbsp curry powder
- 1 tbsp ground paprika
- 1 lemon
- 1 lime
- 150 ml water
- 10 ml coconut oil
- 250 ml coconut milk
- 250 ml tomato sauce
- 1 vegetable stock cube
- 1 tbsp brown sugar
- 2 tbsp peanut butter
- Combine all the ingredients into a blender or a food processor and pulse until finely pureed.
- In a dutch oven, heat the coconut oil until it is melted and hot. Then reduce the heat to medium and add the curry paste, stir frequently to avoid burning or sticking to the pan. Fry the paste until the liquid has completely evaporated and the curry paste mixture appears "dry".
- Slowly add the coconut milk and the tomato sauce to the fried curry paste. Stir to mix properly. Add the vegetable stock cube, then cover and bring the mixture to a boil. Reduce the heat to low-medium, add the peanut butter and with the cover on, allow the mixture to simmer and reduce for 30 minutes.
- Add the brown sugar, stir to mix thoroughly. Then leave to simmer uncovered for another 5 minutes. Serve with some sprinklings of coriander leaves over the sauce.
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Is this recipe right for you?
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Did you make this recipe?
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Please let me know how it turned out for you. Leave a comment below and share a picture on Instagram with the hashtag #africaonyourplate
Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.
