Peanut Butter Curry Dinner
Ingredients:
1 fresh ginger, peeled and chopped (1-inch piece)
3 garlic cloves, chopped
2 T olive oil
½ onion, chopped
1 zucchini, sliced and quartered
1 cup mushrooms, chopped
1 cup fresh sugar snap peas or frozen peas
1 cup fresh spinach
1 cup low-sodium bone broth or water
1 can full-fat coconut milk
3 T peanut butter
1 packet of Queen Curry from Signe’s Spices
Directions
Sauté the vegetables: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add ½ onion, chopped and cook for 3 minutes. Add 1 zucchini, sliced and quartered and 1 cups mushrooms, chopped. Reduce heat to low and add a splash of water if needed.
Blend the sauce: In a blender, combine 1 can full-fat coconut milk, 3 tablespoons peanut butter, 1 fresh ginger, peeled and chopped (1-inch piece), 3 garlic cloves, chopped, and 1 Queen Curry seasoning packet. Blend until smooth.
Simmer: Pour the sauce over the vegetables. Cook until fork-tender, about 10–15 minutes. Add 1 cups low-sodium bone broth or water if the curry thickens too much.
Finish and serve: Stir in 1 cups fresh sugar snap peas or frozen peas and 1 cup fresh spinach just before serving. Serve over rice.
Notes:
• Versatile: Swap in cauliflower, green beans, or potatoes for any of the vegetables.
• Add protein: Sauté chicken or tofu with the onions at the start.
• Even better the next day: Leftovers keep well in the fridge as the flavors deepen.
