Peanut butter and vegetable curry

In Estonia, peanut butter isn't really popular and it is quite new in our stores. That is a shame, because I have started to use this protein-packed nut butter in many recipes and I love it! I already have two very delicious peanut butter recipes on this page. Try these carrot and peanut butter brownies and this colorful
crunchy vegetable salad with peanut butter-orance sauce and BBQ tofu.

This curry is extremely filling. Probably one of the most filling foods I have eaten in a while. You don't need much and your belly is already full and happy. Peanut butter makes this dish very hearty, vegetables add juiciness, and garlic and spices add the extra taste. Put it all together and you have a really satisfying dish. It is also very easy to make and you can use any leftover zucchini you might have. This curry will be mildly spicy. So if you want it spicier, feel free to add some more curry powder.

How to save money with this recipe: peanut butter sold in the stores can be really expensive and could contain unnecessary ingredients. I love to make my own peanut butter. I just buy about ¼ oz / 1 cup / 150 g of salted and roasted peanuts and blend them until I have a smooth peanut butter (you can blend it for a lesser time to have a crunchy version). From that amount (1 cup of peanuts) you will have exactly 6 - 7 tablespoons of peanut butter which is needed in this recipe. Remember that you have to use the salted and roasted peanuts to get the best peanut butter.

serves 4 - 6 people

Preparation time: 20 minutes

Peanut butter sauce:

  • 6 Tbsp peanut butter
  • ¾ cups / 400 ml water
  • 1 Tbsp lemon juice
  • 3 Tbsp soy sauce or tamari


  • 2 Tbsp oil
  • 1 bigger onion
  • 14 oz / 400 g zucchini
  • 1 tsp salt
  • 1 medium eggplant
  • 4 big cloves of garlic
  • 1 Tbsp curry powder
  • 1 tsp turmeric
  • 14 oz / 400 g fresh green peas (I used frozen ones)

For the peanut butter sauce, blend all the ingredients together (use a regular blender or a hand blender).

Heat up some oil in a deeper pan. Add chopped onion. Cook for a couple of minutes. Add cubed zucchini and salt. Cook for a couple of minutes, until the zucchini has shrinked a bit. Add cubed eggplant, finely chopped garlic, curry powder and turmeric. Stir and cook for a few minutes until the eggplant has softened. Add a little bit of water if needed. Now add the green peas and peanut butter sauce. Stir and let it simmer for a minute. Serve with rice or with rice noodles.