Margarita's International Recipes


Kerala-Style Peanut Curry

I made this dish together with Keralan-style beef for dinner a couple of nights ago - and the cooking angels were definitely not with me that night, as both recipes were failures. The main problem is that they both required a pressure cooker - which I don't have - and I messed up my adaptations. A second problem was that I didn't take the care I should when making them, I let the peanuts rut out of water and they didn't cook enough. It's sad, but beyond my holiday dinners, I'm just not very good at cooking more than one recipe at the time.

The biggest, biggest problem, however, was that my vegetarian daughter - for whom I made it - had no interest on eating it. When I suggested the dish to her, she assumed that the peanuts would be ground and mixed into the curry sauce (similar to a Caribbean curry we've enjoyed before), rather than consisting of peanuts cooked in curry. I wasn't too upset that she wouldn't eat it, however, as the dish was really very bland. It needed some actual curry powder or some type of masala to actually qualify as a curry and have some flavor. As it was, the only recipes it called for were turmeric and pepper.

Fortunately, all was not lost. I mixed it with the very tasty but too saucy beef dish, and the results were very, very tasty, particularly the next day.

So I wouldn't make this recipe again, but it's here memorialized like all the other ones I make in this project.

Kerala-Style Peanut Curry


  • 1 1/2 cups raw peanuts
  • 2 Tbsp coconut oil
  • 1/2 red onion, chopped
  • 1 tsp ground turmeric
  • 2-3 tsp red pepper powder
  • 8 curry leaves
  • 2 potatoes, peeled and diced
  • 1-2 green chili peppers or serranos, seeds removed
  • salt to taste


Soak peanuts in warm water for 1 hour. Transfer to a pot, cover with water, bring to a boil over medium-high heat, and then lower temperature to low and simmer for 40 minutes. Drain peanuts and reserve the water.

Heat oil in a frying pan over medium heat. Add the chopped onions and saute until golden brown, stirring frequently. Stir in turmeric and saute for a few seconds. Stir in the red pepper powder. Add the peanuts and potatoes and stir. Add the green chilies.

Add 1/2 cup of reserved water, bring to a boil, cover, reduce temperature to low and cook for 15 minutes, adding more water if needed.

Adapted from Omana's recipe at Holy Cow Vegan

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