Curry In A Hurry, Two Ways

By Published On: 16 August 2011Last Updated: 17 January 2017

What do you do when you want (mostly) raw vegan and your date doesn't? Make Spicy Peanut Curry two ways!

What's in this post

I had a hot date last night and it posed a bit of a situation. My date eats mostly cooked food, while I’ve been stuffing my face filling my summer with raw meal after raw meal.  So what’s a girl to do?  Make the same thing for each of us, one cooked and one raw!  I just want to say that I felt brilliant for coming up with that idea!  I know, not original- but at the time I was pleased with myself.

I knew a curry would suit both a raw version and a cooked version, so I whipped up the easiest curry I’ve done to date using coconut milk and peanut butter.  My date thought it was awesome and cleaned the plate.  Which was so satisfying, I love the feeling of feeding someone something that they enjoy.  I rounded out the meal with a raw dessert.  It was a lovely meal with lovely company.  Perhaps you would like some curry in a hurry?

Vegan Curry

Spicy Peanut Curry

Serves 2

Stir-fry Base

  • 1/2 cup diced eggplant
  • 1/2 cup diced zucchini
  • 1 small carrot, peeled and diced small
  • 1 cup green pepper, diced
  • 2 green onion, chopped
  • 1/2 cup chopped pineapple
  • Buckwheat soba noodles (or other soba noodle, your choice)
  • 1/2 lime

Chop vegetables.  Separate the following vegetables into halves- one to use in the cooked version, one to use in the raw version: green pepper, pineapple, green onion- set aside.

Stir-fry (or saute) the following vegetables: eggplant, zucchini, carrot, the remaining green pepper, and pineapple.  (Leave green onions raw)  Set aside.  Prepare soba noodles, drain well.  Top with stir-fried vegetables and half of the raw green onions.  Set aside.

Raw Base

  • 1 small zucchini
  • 1 small carrot

Julienne zucchini, or use a spiralizer if you are lucky enough to have one.  Julienne carrot.  I used a mix of both for the “noodles” in my curry.  My noodles were less noodle-like and more crunchy than I would have liked, next time I would soften the zucchini with a bit of salt before using.  That said, even crunchy they were good.  Top with green peppers, pineapple, and green onions.  Set aside.

Spicy Curry Sauce

  • 1 cup canned coconut milk
  • 1 Tablespoon peanut butter
  • 1 Tablespoon “hot” peanut butter*
  • Juice from 1/2 lime
  • Fresh cracked pepper to taste

*I used a spicy peanut butter called Peanut Butter & Co The Heat Is On All Natural Spicy Peanut Butter.  It’s extremely spicy, so much so that I would never be able to eat it in large amounts or on it’s own.  It’s good, just hot as Hades.  If you don’t have spicy peanut butter, use 2 Tablespoons of regular peanut butter and add 1 tsp of cayenne or red chili flakes.

Melt peanut butter in a small saucepan.  Once melted stir in coconut milk, lime juice, and pepper.  Stir continuously until headed through.  Remove from heat.  Pour half of the sauce over the cooked version and the other half on the raw version.  Dine on deliciousness.

Oh, I almost forgot, dessert.  We had a Banana Blueberry Raw Cobbler topped with coconut milk, which was left over from making the curry.

Simple.  Easy.  Delicious.  Vegan.

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HELLO! I'm KD Angle-Traegner.

Writer, activist, and founder of Four Urban Paws Sanctuary. I’m on a mission to help people live a vegan life. Read more about KD…

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