How I Cook & Peanut Butter Curry Recipe

Ok so this first recipe I wanted to write about is kind of a double whammy. Let me explain:

Adam and I live in a small cottage with an awesomely basic kitchen. We cook with a rice cooker and a double burner hot plate, so our meals are simple, but delicious. I choose a grain/starch to cook first. This is usually potatoes, jasmine rice, Israeli couscous or brown rice pasta. I slice up potatoes and steam them in the rice cooker, which is super easy to have them cooked before incorporating them into things like curry. 

If I’m going to make tofu this is when I start draining it and slicing it up to marinate. Otherwise, I put a tiny bit of water in a pan and start heating up a huge mound of minced garlic (no matter what I’m cooking). I cook my vegetables like this, which almost alway start off with mushrooms and onions. I don’t use oil to keep things from sticking because the vegetables have enough water content to keep that from happening. 

I cook all of my vegetables together, adding spices and Himalayan Sea Salt to taste. I tend to cook my tofu less so I throw it in after the vegetables are nearly done just to get it hot all the way through. I usually remove everything from the heat at this point and make a sauce, or make the sauce directly with the vegetables. My recent favorite is the one that I am including in this recipe, Peanut Butter Curry Sauce. Then I throw everything in a bowl together: veggies, rice, couscous, whatever I’ve prepared, and pour sauce all over it. It’s not always the pretties but it tastes so damn good. I usually finish it off by adding some sliced avocado, extra nutritional yeast, and jalapeño sauce. 

On this particular occasion I created what I called “Peanut Butter Curry Mac and Cheese” which sounds weird, but there’s no actual dairy in it so it’s not. Ha!

Peanut Butter Curry Sauce

1 TBSP Minced Garlic

1 Can Organic Coconut Milk

2-3 TBSP Organic Powdered Peanut Butter (depending on how thick you want it)

1 TBSP Nutritional Yeast

1 TBSP Curry Powder

1 TBSP Basil 

1 TBSP Coconut Aminos

Himalayan Sea Salt to taste

Heat garlic in a few tablespoons of water in a small sauce pan until sizzling and aromatic. Combine other ingredients and heat until it starts to bubble, then reduce the heat to low and let cook until it thickens to your desired consistency. Serve immediately or refrigerate. It will thicken upon cooling. 


Peanut Butter Curry “Mac and Cheese”

Israeli Couscous

Organic Golden Potatoes

Broccoli Florets

Sliced Mushrooms

Diced Onions

Avocado (if you want)

Cook Israeli Couscous according to directions. I also like to add extra Sea Salt, nutritional yeast, curry powder, basil, and even some rosemary to the couscous while its cooking. I love herbs. 

Slice potatoes into bite-size pieces and steam in a rice cooker or on the stove until fork tender. 

Cook remaining vegetables over medium heat to desired “done-ness”. I prefer mine on the crunchier side to keep as much of the nutrients intact as possible. Combine all ingredients in a large bowl. Add sauce directly here or just top your bowl after you dish it up. Throw on some sliced avocado and jalapeño sauce and dig in.

PS. I would totally use this as a fry sauce. The end!