Thai Peanut Butter Curry

My sister in-law Mary, recommended the Majarajah curry powder from Penzey’s Spice.  I came up with this recipe using this spice.  I loved how the curry powder, fresh ginger and peanut butter made a great sauce.


½ cup natural peanut butter

1 large red onion, diced

1 small butternut squash, peeled, diced

1 medium sweet potato, peeled, diced

1 potato, peeled, diced

16 oz. bag frozen peas

15 oz. can chickpeas, undrained

15 oz. petite, diced tomatoes

3 large cloves garlic, minced

2 cups vegetable stock, unsalted

14 oz. can lite coconut milk

14 oz. unsweetened almond milk

2 t. peeled grated ginger

1 ½ t.  Penzey’s cumin

2 ½ t.  Penzey’s Maharajah curry powder

¼ t. crushed red pepper flakes

1 t.  salt + additional for seasoning

fresh ground pepper for seasoning


Preheat oven to 425 degrees. 

Place the butternut squash, 1/3 cups vegetable stock and a pinch of salt and pepper in a bowl.  Mix until well coated.  Place on a baking sheet lined with nonstick foil.  Place in oven on top shelf for 12-15 minutes.  Squash should be tender and start to brown.  Remove from oven and set aside.  Repeat this method each for the sweet potato and the potato.


Saute the red onion in a stockpot over medium high heat.  Once the onion starts to caramelize add the garlic and frozen peas.  Continue to sauté until the peas start to defrost and turn bright green.  Next add the tomatoes, chickpeas, squash, sweet potatoes, potatoes peanut butter, coconut milk, almond milk and the remaining spices.  Stir until well blended.  Add additional vegetable stock if needed.  Curry will begin to thicken due to the peanut butter, coconut milk and the chickpea liquid.  Bring to a boil then simmer for 15-30 minutes.  Adjust seasonings and serve over brown rice.