Vegan Peruvian Potato and Peanut Curry

A creamy and flavorful vegan curry featuring Peruvian potatoes, peanuts, coconut milk, and a blend of Peruvian spices. Served with rice or quinoa.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.41/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

1.5poundsPeruvian Potatoes (Yukon Gold or similar)(Peeled and cubed)

£1.80

1mediumOnion(Chopped)

£0.50

4clovesGarlic(Minced)

£0.30

1tablespoonGinger(Grated)

£0.25

1mediumRed Bell Pepper(Diced)

£0.80

0.5cupGround Peanuts(Use natural peanut butter if you can't find ground peanuts (adjust amount for desired consistency).)

£0.75

1can (13.5 oz)Full-Fat Coconut Milk(Shake well before opening)

£1.50

1cupVegetable Broth

£0.30

2tablespoonsAji Amarillo Paste(Adjust to taste for spiciness. Can substitute with another chili paste if unavailable.)

£1.20

1teaspoonGround Cumin

£0.10

1teaspoonGround Coriander

£0.10

0.5teaspoonTurmeric Powder

£0.05

0.5teaspoonSmoked Paprika

£0.10

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

1tablespoonLime Juice(Freshly squeezed)

£0.15

0.3cupFresh Cilantro(Chopped, for garnish)

£0.60

2cupsRice or Quinoa(Cooked, for serving)

£1.00

2tablespoonsVegetable Oil

£0.10

Total Cost

£9.66

£2.41 per serving

Instructions

1.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3.
Stir in the diced red bell pepper, ground cumin, ground coriander, turmeric powder, and smoked paprika. Cook for 1 minute, stirring constantly, to bloom the spices.
4.
Add the cubed Peruvian potatoes and Aji Amarillo paste to the pot. Stir to coat the potatoes with the spice mixture.
5.
Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer, then reduce heat and cover the pot.
6.
Simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
7.
Stir in the ground peanuts (or peanut butter), salt, and black pepper. Simmer for another 5 minutes to allow the flavors to meld.
8.
Stir in the lime juice.
9.
Serve hot over cooked rice or quinoa. Garnish with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

78g

30% of RDA

Fat

42g

60% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

14 g

16% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier curry, add more Aji Amarillo paste or a pinch of cayenne pepper.

If the curry is too thick, add a little more vegetable broth to reach your desired consistency.

You can add other vegetables such as peas, carrots, or spinach to the curry.

To toast the ground peanuts for a deeper flavor, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, or until lightly golden and fragrant. Let cool slightly before adding to the curry.

If using peanut butter, start with 1/4 cup and add more to taste. Be sure to use natural peanut butter with no added sugar or salt.

Cooking Equipment

Large pot or Dutch oven

Rice cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier curry, add more Aji Amarillo paste or a pinch of cayenne pepper.

If the curry is too thick, add a little more vegetable broth to reach your desired consistency.

You can add other vegetables such as peas, carrots, or spinach to the curry.

If using peanut butter, start with 1/4 cup and add more to taste. Be sure to use natural peanut butter with no added sugar or salt.

Vegan Peruvian Potato and Peanut Curry

Ingredients

Instructions