Peanut Butter Curry

Peanut butter curry is a perfect week night dinner! Simple to make, ready in 30 minutes and so versatile. We make this at least once a week, it is a staple for us - and great for meal prep too.

Ingredients

Method

Nutrition

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Step 1

Fry the onion until soft in a wok and a little oil, or oil spray, on a medium-high heat.

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For

4

M

I

1

Onion, chopped

4

cloves

Garlic, minced

250

g

Chestnut mushrooms, quartered

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Per Serving

Calories

294kcal

Fat

16g

Saturates

3g

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Notes

We often switch in soy milk for coconut milk to reduce the saturated fat content, but for years we'd make this with coconut milk and confirm it's delicious if that's your preference for a curry!

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