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Peanutty Spinach Curry

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Long live peanut butter!

November is National Peanut Butter Month, giving rise to new culinary experiments in my kitchen with the tasty high-protein spread. Here is a delish dark leafy green vegan recipe that features peanut butter in a curry-kissed sauce.

Long live peanut butter!

Celebrate the wonderfulness of peanut butter with this tasty treat all month long. Keep things original and spicy with a delicious treat you can eat anytime!

Peanutty Spinach Curry (serves 4)


    • 1/2 cup smooth all natural peanut butter

    • 1-1/2 tablespoons red curry paste

    • 1 (10-ounce) can diced tomatoes

    • Zest and juice of 1 lime

    • 1/4 cup fresh cilantro leaves

    • Salt and freshly ground black pepper to taste

    • 2 tablespoons olive oil

    • 1 small onion, diced

    • 2 carrots, thinly sliced crosswise

    • 2 cloves garlic, minced

    • 5 to 6 ounces fresh spinach leaves

    • 1 tablespoons toasted sesame oil

    • 1/4 cup water

    • Chopped roasted, salted peanuts for garnish


  1. In a food processor or blender, combine peanut butter, tomatoes, lime zest and juice, and cilantro. Puree into a sauce. Season with salt and pepper. Set aside.
  2. Heat oil in a large skillet over medium heat. Add onion and carrots and cook, stirring often, until onion is softened and carrots are just tender. Stir in garlic and cook, stirring for 1 minute.
  3. Add spinach, sesame oil, and water, stirring to combine ingredients. Cover skillet and steam for 3 minutes. Uncover and continue to cook, stirring, until spinach is wilted.
  4. Stir peanut sauce into skillet and serve immediately, garnished with peanuts.

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