Bengali-style Peanut Curry

Ingredients

While the original Senegalese Maafe typically uses groundnut paste, this Bengali adaptation incorporates peanut butter for a smoother and creamier texture. The Bengali version also includes a unique blend of spices, such as cumin, coriander, and turmeric, which adds a distinct flavor profile to the dish. Additionally, the Bengali-style Peanut Curry is often served with steamed rice or rotis, reflecting the culinary traditions of the region. We alse have the original recipe for Maafe, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1 cup (240g) peanut butter 1 cup (240g) peanut butter
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 500g meat or vegetables of your choice, cut into bite-sized pieces 500g meat or vegetables of your choice, cut into bite-sized pieces
• Salt, to taste Salt, to taste
• Chopped fresh cilantro, for garnish Chopped fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 35g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
4. 4.
   Add the peanut butter to the pan and stir well to combine with the spices and onions.
5. 5.
   Slowly pour in the coconut milk and vegetable broth, stirring continuously to create a smooth sauce.
6. 6.
   Add the meat or vegetables to the pan and season with salt. Stir to coat them evenly with the sauce.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for about 30 minutes, or until the meat is cooked through or the vegetables are tender.
8. 8.
   Garnish with chopped fresh cilantro before serving.

Treat your ingredients with care...

• Peanut butter — Use natural peanut butter without added sugar or oil for the best flavor and texture.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add fresh green chilies.
• To enhance the flavor, you can add a teaspoon of garam masala towards the end of cooking.
• If the curry becomes too thick, you can add a little more vegetable broth or water to adjust the consistency.
• Feel free to customize the recipe by adding your favorite vegetables or protein options.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Bengali-style Peanut Curry hot with steamed rice or warm rotis. Garnish with freshly chopped cilantro for a burst of freshness.

Presentation advice

To elevate the presentation, sprinkle some toasted peanuts on top of the curry before serving. You can also serve it in a traditional Bengali brass or copper serving dish for an authentic touch.