Moongfali Coconut Curry

A korma-inspired curry recipe with a rich, velvety peanut butter and coconut milk sauce. It’s creamy, nutty, a little sweet, and deeply satisfying... Indian with a bit of Thai influence!

Ingredients (Serves 4)

For the Curry:

• 1 tbsp neutral oil (e.g., avocado or vegetable... or peanut!)

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tsp garam masala

• 1 tsp ground turmeric

• ½ tsp cumin

• ½ tsp chili flakes (optional for heat)

• ½ tsp salt (adjust to taste)

• 1½ tbsp tomato paste

• ½ cup smooth natural peanut butter (unsweetened)

• 1 can (13.5 oz) full-fat coconut milk

• ½ cup water or veggie broth

• 1 tbsp lime or lemon juice (to finish)

• 1 tsp maple syrup or honey (optional, for balance)

Add-ins:

• 1½ cups cooked chickpeas or 2 chicken breasts (cubed and sautéed)

• 1–2 cups veggies of your choice (e.g., carrots, bell pepper, spinach, zucchini)

• Fresh cilantro or chopped roasted peanuts (for garnish)

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Instructions

1. Sauté Aromatics:

   • In a large skillet or saucepan, heat oil over medium heat.

   • Add onion and cook until translucent (about 5 minutes).

   • Stir in garlic and ginger; cook until fragrant (1–2 minutes).

2. Spices & Tomato Paste:

   • Add garam masala, turmeric, cumin, chili flakes, and salt.

   • Stir for 30 seconds, then mix in tomato paste. Cook for 1–2 minutes.

3. Create the Sauce:

   • Stir in the peanut butter and coconut milk. Whisk until smooth.

   • Add water or broth to loosen the sauce slightly. Bring to a simmer.

4. Add Protein & Veggies:

   • Add chickpeas or cooked chicken and your veggies of choice.

   • Simmer gently for 10–15 minutes, stirring occasionally.

5. Balance Flavors:

   • Stir in lime juice and optional sweetener.

   • Taste and adjust salt, acidity, or spice as needed.

6. Serve:

   • Serve over steamed rice or warm naan.

   • Garnish with cilantro, lime wedges, or chopped peanuts.

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Nutritional Estimate (Per Serving, with Chickpeas)

Nutrient	Amount
Calories	~500–550 kcal
Protein	~15g
Carbohydrates	~35–40g
Fat	~35g
Saturated Fat	~14g
Fiber	~7–9g
Sugars	~6–8g (mostly natural)
Sodium	~550–650mg

With chicken instead of chickpeas, protein goes up to ~30g and carbs drop slightly.