Give Your Winter Diet A Vegan Twist With This Peanut Curry

The concept of veganism is no longer alien to the world, not even to India, where dairy is one of the biggest industries. If you are yet unfamiliar with the concept, veganism or a vegan diet is one that avoids the consumption of all animal products, including dairy products and eggs. The vegan diet is said to be not just beneficial for our health but also environmentally sustainable. And so, in a world that is grappling with the climate crisis increasingly each day, people are turning to veganism more than ever.

Many Indian celebrities have recently gone vegan, paving the way for their fans to follow in their footsteps and live a cruelty-free life. These Indian celebrities, including Sonam Kapoor, R. Madhavan, John Abraham, and Alia Bhatt, are vegan while still achieving major health goals.

Contrary to the notion that Indian cuisine cannot be vegan, you’ll be surprised at how many Indian dishes, some of the most common ones included, are vegan. Your simple dal-roti without ghee is, in fact, vegan! And there are numerous delicacies in the cuisine that are vegan or can be made vegan.

However, if you are looking for a unique curry this winter season that not only uses seasonal fresh ingredients but is also vegan, Chef Ranveer Brar has got you covered. The celebrity chef's vegan peanut curry is unmissable and extremely simple to make at home. Loaded with plant-based protein, antioxidants, and healthy nutrients, peanut curry is a great option to add to a healthy and balanced diet.

Homestyle Peanut Curry Recipe

Ingredients 

For the paste:

  • 80 gms of peanuts 
  • 2 tbsp grated coconut 
  • 2 red dry chillies, cut in half
  • 2–3 green chillies
  • 2–3 cloves
  • 1/2 inch cinnamon stick
  • 2 to 3 tbsp water

For the curry:

  • 1-2 tsp Hershey's Syrup Caramel Flavor
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp asafoetida
  • 2 dried red chillies
  • 1 tsp spiced peanut coconut paste
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 cup hot water

Equipment Needed 

  • 1 Mixer 
  • 1 saucepan 
  • 1 spatula 

Method

  • Add the peanut paste ingredients to a mixer, first dry and then wet. Blend it into a smooth paste.
  • Heat oil in a saucepan and add cumin seeds, asafoetida, and the dried red chilies.
  • Add the peanut paste and cook well.
  • Add red chilli powder, salt, and hot water, followed by caramel-flavored syrup.
  • Now cook for 7–9 minutes and take the saucepan off the gas. Serve while hot.