West African Peanut Curry

Ingredients (Spice Mix)

• 1 tbsp smoked paprika
• 1/2–1 tsp cayenne pepper (adjust to taste)
• 1 tsp whole cuman
• 1 tsp whole coriander
• 1 bouillon cube (Maggi or similar, optional)
• Salt and black pepper to taste

Ingredients (Aeromatics)

• 1 tbsp ginger paste
• 1 tbst garlic paste

Ingredients

• 1 large onion, diced
• 1 tbsp tomato paste
• 1 can (400g) crushed tomatoes
• 2/3 cup natural peanut butter (unsweetened)
• 3–4 cups vegetable broth or water
• 1 large sweet potato, peeled and diced
• 1 eggplant
• 1–2 handfuls spinach, kale, or collard greens (optional)
• Juice of 1 lime

Protein Options (Pick One)

• 1 can black-eyed peas, drained and rinsed
• 1 block firm or extra-firm tofu, cubed and pan-fried
• 1 block tempeh, cubed and lightly sautéed or steamed
• 1.5 cups cooked brown or green lentils
• 1 cup seitan, cubed
• 1.5 cups cooked fava beans
• 1 cup edamame (shelled)
• 1 cup chopped okra (traditional + adds body, low protein)

Instructions

• Toast the whole spices: Toast the whole spices until fragrant, then grind them up
• Sauté the Base: In a large pot, heat oil over medium. Add diced onions and cook until soft (about 5–7 minutes).
• Add Aromatics: Stir in ginger/garlic paste and cook for 1–2 minutes until fragrant.
• Spice It Up: Add paprika, ground whole spices, cayenne, bouillon cube, and tomato paste. Stir well and cook for another 2 minutes.
• Add Tomatoes & Peanut Butter: Pour in crushed tomatoes and stir in peanut butter until fully blended.
• Add Broth: Slowly add broth or water while stirring to create a smooth stew base.
• Simmer Vegetables: Add veggies. Cover and simmer for 15–20 minutes.
• Add Protein & Greens: Stir in your chosen protein and leafy greens. Simmer for another 5–10 minutes.
• Adjust Seasoning: Add salt, pepper, and lime juice to taste.
• Serve Hot: Ladle into bowls over rice, couscous, or millet. Garnish with chopped roasted peanuts and fresh herbs.