Peanut Tomato & Peppers Curry Recipe

Rinse and Cook Rice

Rinse jasmine rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, heat 1 tablespoon peanut oil over medium heat. Add the rinsed rice and stir for 1 minute to coat the grains with oil.

Add 2.25 cups water and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes before fluffing with a fork.

Prep vegetables: finely slice the onion, mince garlic, grate or finely chop ginger, core and slice the bell peppers into 1/2-inch strips, dice the fresh tomatoes.

In a large skillet or medium heavy-bottomed pot, heat 2 tablespoons peanut oil over medium heat until shimmering.

Add the sliced onion and a pinch of salt. Sauté 5–7 minutes until softened and translucent.

Add the minced garlic and grated ginger. Cook 30–45 seconds until fragrant, stirring constantly so they don't burn.

Add the bell peppers and cook 4–5 minutes until they begin to soften but still have some bite.

Stir in the diced fresh tomatoes, tomato paste, and canned diced tomatoes with their juices. Cook 3–4 minutes, breaking down large tomato pieces with the back of a spoon.

Reduce heat slightly, then add ground coriander, ground cumin, turmeric, smoked paprika, red chili flakes, and curry powder. Stir to coat the vegetables and toast the spices 1–2 minutes until aromatic.

Add 1.25 tsp salt and 1/2 tsp black pepper, adjust to taste. Stir to combine.

In a small bowl or measuring cup, whisk together 1/2 cup peanut butter, 1.5 cups vegetable or peanut broth, 1/2 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon lime juice, and 1 teaspoon brown sugar until smooth. Thin with extra water or broth 1–2 tbsp if needed to reach a saucy consistency.

Pour the peanut-coconut mixture into the pot with the vegetables. Stir well to combine and bring to a gentle simmer.

Add the drained chickpeas and frozen peas (if using). Stir to submerge in the sauce.

Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce has slightly thickened and flavors have melded. Taste and adjust salt, lime juice, or sweetness as needed.

While the curry simmers, thinly shred the cabbage.

About 3–4 minutes before the curry is done, stir the shredded cabbage into the pot. Cook until just tender but still with some bite (3–4 minutes).

If the sauce becomes too thick, add 2–4 tablespoons water or broth to loosen to desired consistency.

Fluff the jasmine rice and divide between bowls or plates.

Ladle the peanut tomato and peppers curry over the rice, making sure to include chickpeas and cabbage.

Garnish with chopped roasted peanuts, chopped cilantro, and a lime wedge. Add chili oil or extra chili flakes to taste.

Serve hot.