Vegetarian Filipino Vegetable Curry with Coconut and Peanuts

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A vibrant Filipino-style vegetable curry featuring coconut milk and a rich peanut sauce, perfect for a meatless meal. This Filipino-inspired vegetarian recipe, ready in about 45 minutes, pairs coconut oil, garlic cloves, minced, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp coconut oil
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 1 inch piece fresh ginger, grated
• 2 medium carrots, sliced
• 1 cup green beans, cut into 2-inch pieces
• 1 medium eggplant, cubed
• 2 medium potatoes, peeled and cubed
• 2 cups coconut milk
• 1 cup water
• 1/3 cup peanut butter
• 2 tbsp curry powder
• 1 tbsp fish sauce or soy sauce
• to taste salt and pepper
• 1/4 cup roasted peanuts, chopped for garnish

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons coconut oil in a large pot over medium heat until shimmering. Add 4 minced garlic cloves, 1 chopped medium onion, and 1 inch grated fresh ginger, sautéing for 4 minutes until aromatic and the onion softens.
2. Step 2: Add 2 sliced medium carrots, 1 cup green beans, 1 medium cubed eggplant, and 2 peeled and cubed medium potatoes. Cook for 5 minutes, stirring occasionally.
3. Step 3: Stir in 2 tablespoons curry powder, coating the vegetables evenly, and cook for 1 more minute until fragrant.
4. Step 4: Pour in 2 cups coconut milk and 1 cup water, then add 1/3 cup peanut butter, whisking well to combine into a smooth sauce.
5. Step 5: Season with 1 tablespoon fish sauce or soy sauce, salt, and pepper to taste. Bring to a simmer, cover, and cook for 25 minutes until vegetables are tender and the sauce thickens.
6. Step 6: Serve hot garnished with 1/4 cup chopped roasted peanuts for added crunch and flavor.