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Peanutty Spinach Curry

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.

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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