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Plant-Based Peanut Butter Vegetables

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Author: Caroline


  • 1 red onion finely chopped
  • 1 garlic clove crushed, then chopped
  • 2 teaspoons fresh ginger grated
  • 2 teaspoons garam masala
  • 400 g can tin chopped tomatoes
  • 400ml coconut milk
  • handful broccoli florets
  • handful cauliflower florets
  • 1 leek sliced
  • 100 g crunchy peanut butter 100% peanuts, no oil or salt added
  • handful fresh coriander finely chopped
  • 20 or so flaked almonds toasted
  • brown rice amount depending upon how much you want


  • Cook the brown rice as per the packed instructions.
  • Add two inches of cold water to a large saucepan, then add the onion and garlic, cook until the onions are soft, about 5 minutes.
  • Add the leek, cauliflower, broccoli, fresh ginger, garam masala and cook for another two minutes. Stir well to ensure the ginger and garam masala are mixed with the vegetables.
  • Add the coconut milk, peanut butter and canned tomatoes. Stir all the ingredients together then cover and simmer for about 20 minutes. Keep an eye on the mixture to ensure it doesn't catch on.
  • Just before serving add the fresh coriander then serve with brown rice and sprinkle over some toasted sliced almonds.
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