I have a philosophy. It’s been tried and found true, tested over many years by many different people. It may even have the power to change your life, or your eating habits. Same thing, right? Here it goes: peanut butter makes everything better. Allow me to convince you.
Apples + peanut butter = the ultimate snack
Rice noodles + peanut butter = everyone’s favorite Thai dish (Pad Thai)
A chocolate smoothie + peanut butter = the best protein smoothie ever
Case in point? I would say so.
I have found that often peanut butter is added to sweet dishes more often than savory. Peanut butter is equally versatile in both sweet and savory dishes. Its taste cannot be limited to one style. It is for the person with the sweet tooth and the one who prefers salty snacks. Peanut butter is for everyone.
This savory rendition of peanut butter was inspired by a delicious restaurant called the Green Spoon in Walla Walla, Washington. I discovered this amazing joint earlier this year when I was on a wine tasting tour. They have an amazing menu of fresh choices with plenty of gluten-free and vegan options. My entire family found something to eat (which is a feat in itself) at this gem of a bistro. We even ate there twice during our short vacation. It was that good.
The first time I ate here I had the most delicious African Peanut Curry dish. It was warm and inviting, smelling of curry and peanut butter. The veggies were fresh and delicious and the bed of brown rice and quinoa was the perfect for soaking up the to-die-for curry sauce.
Today’s recipe is a rendition of the one I tasted at the Green Spoon. I made some changes, insuring that the recipe was my own creation. I added a bit more curry flavor and upped the peanut butter. I had only the distant memory of the a fore mentioned dish to inspire this creation, but it turned out a winner. Just similar enough to remind me of the Green Spoon’s version and different enough to be my own recipe.
- 4.5 cups cooked brown rice
- 3 tablespoons coconut oil, melted, separated
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons minced ginger
- 2 tablespoons curry powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon coriander
- ⅛ teaspoon cinnamon
- Pinch cloves
- Bay leaf
- 2 teaspoons salt, separated
- ¼ cup tomato paste
- ¾ cup organic all natural peanut butter
- 1 (8) oz. can tomato sauce
- 1 cup vegetable broth (chicken would work too)
- 1 cup coconut milk (the kind in the can)
- 1 tablespoon Sriracha (or to taste)
- 4 medium carrots, cut into 2 inch lengths
- 1 medium crookneck squash, sliced into ⅛ inch rounds
- 1 medium head broccoli, cut into florets
- 8 oz. sliced cremini mushrooms
- 2 tablespoons chopped peanuts
- 1 scallion, sliced on the bias
- Preheat the oven to 425 degrees.
- Heat one tablespoon of coconut oil over medium heat. Add in the onion and sauté until translucent. Add in the garlic, ginger, curry powder, crushed red pepper flakes, cumin, coriander, cinnamon, cloves, bay leaf and 1 teaspoon of the salt. Cook until the spices have become fragrant. Add in the tomato paste and peanut butter. Cook until warmed.
- Whisk in the tomato sauce, vegetable broth, and coconut milk. Bring to a simmer and remove the sauce from the heat. Stir in the Siracha and remove the bay leaf. Allow the sauce to cool slightly. Transfer slightly cooled sauce into a blender (or food processor) and blend (or process) until the sauce is smooth.
- Combine the carrots with one teaspoon of the melted coconut oil and ¼ teaspoon salt. Place on a baking tray and bake for 10 minutes. While the carrots are cooking toss the crookneck squash, broccoli, and mushrooms with the remaining coconut oil and salt. Once the carrots have cooked for ten minutes add all the other vegetables to the tray and bake for another 15 minutes.
- To assemble the bowls place ¾ cup rice in the bottom of each bowl. Top with the desired amount of vegetables and curry sauce. Top with chopped peanuts and scallions. Serve.