Vegetarian Filipino Vegetable Curry with Coconut and Peanuts
A vibrant Filipino-style vegetable curry featuring coconut milk and a rich peanut sauce, perfect for a meatless meal. This filipino-inspired vegetarian (vegetarian) 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
Instructions
- 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.
- 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.
- Step 3: Stir in 2 tablespoons curry powder, coating the vegetables evenly, and cook for 1 more minute until fragrant.
- 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.
- 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.
- Step 6: Serve hot garnished with 1/4 cup chopped roasted peanuts for added crunch and flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Filipino Vegetable Curry with Coconut and Peanuts take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Filipino Vegetable Curry with Coconut and Peanuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Vegetarian Filipino Vegetable Curry with Coconut and Peanuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Filipino Vegetable Curry with Coconut and Peanuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Filipino Vegetable Curry with Coconut and Peanuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
