Side Dishes

Vegetable Curry with Peanut and Coconut Milk

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 carrot (s)
  • 0.5 stick ½ leek
  • 2 handfuls mushrooms
  • 1 small onion (s)
  • 1 can coconut milk
  • 1 teaspoon peanut butter
  • 1 pinch (s) tandoori masala
  • salt and pepper
  • Curry paste, spicy
  • 1 tablespoon sesame oil
  • ginger, fresher
Vegetable Curry with Peanut and Coconut Milk
Vegetable Curry with Peanut and Coconut Milk

Instructions

  1. Cut the onions, carrots, leek, ginger and mushrooms into slices and roast in sesame oil. Add the curry paste and the tandoori masala spice mixture.
  2. After a few minutes, deglaze with the coconut milk. Stir the peanut butter into the sauce and season with salt and pepper.
  3. It goes well with red lentils, Asian noodles or rice. Ideal as leftover food with other vegetables.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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