This is a favourite of mine for those meatless meals. Apart from it being super quick to throw together in less than twenty minutes, it tastes amazing too. For me, this is such a unique dish. I mean, I would never have dreamt that Peanut Butter combined with curry powder would taste so amazing. Peanut Butter is a firm favourite for so many, but who would have thought of introducing it to a dinner meal? Come to think of it Peanut Butter is used for some chicken dishes and it works well with Thai meals and as a dipping sauce….hmmmmm peanut butter rocks !
I have had this recipe for about twenty years and it is one I never tire from. I have tweaked it a bit over the years, and it is easily tweakable (ha ha is that even a word?)…. Anyway, I would suggest if you are going to make it, to sick to the quantities stated, and then if you love it but want it hotter perhaps, then next time you make it, add more curry powder to the mix.
The hubby loves it hot, so I tend to end up making two pots. His, I increase the curry powder quantity, instead of flat spoonfuls, the spoonfuls become heaped spoonfuls. Then in the other pot I make a milder one for myself and the girls. The recipe below is the milder version. I just find that the milder version has a pleasant curry taste, it is not overpowering at all. I thoroughly enjoy the creaminess of the sauce and the slight ‘kick’ this dish has. I always get my curry powder mix from Gorima’s Spice Shop, they have all the various spices and mix up a curry mix accordingly to your liking. I always ask for it hot, and they never disappoint.
I also, am into cooking with fresh ingredients wherever possible, as I am not a fan of preservatives and colourants but feel free to use a tin of tomatoes instead of the fresh tomatoes. Also if you use a tin of the tomato and onion mix, then instead of chopping up the mentioned two onions, just chop up one. I also used a Gluten/Wheat Free Fettucine but any Fettucine or Spaghetti would be just as tasty. I used 100% natural Peanut Butter, but any Peanut Butter would be just as great. You see how versatile this recipe is….its amazing. 🙂
Peanut Butter Fettucine
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
2 medium sized onions
1 garlic clove
2 or 3 tablespoons of oil (vegetable, coconut or olive oil)
2 1/2 flat teaspoons curry powder
1 tablespoon freshly squeezed lemon juice
3 very heaped tablespoons natural crunchy peanut butter (smooth peanut butter is fine)
410 grams fresh chopped tomatoes (or a tin of chopped tomatoes or if you have a tin of onion and tomato mix, only chop up one onion instead of the two as stated above)
salt and pepper to taste
For the fettucine:
225 grams fettucine
approximately 700 millilitres of boiling hot water
dash of salt
Chop up the onion/s into small pieces.
Chop up the garlic clove.
In a medium sized pot, heat up the oil on a medium heat and saute’ the onions and garlic together.
Then, once they are done, add the curry powder, lemon juice, peanut butter and tomatoes.
Stir together until well combined over the medium heat.
Do a little tasting and see if any salt or pepper are needed.
Meanwhile, prepare to cook the fettucine.
When the fettucine is done, serve with the peanut butter mixture.
This dish is great hot, so serve immediately.
Garnish with toasted/roasted peanuts if desired.
NB* This meal is freezer friendly. I often make a double batch and freeze whatever is left over. This is ideal for me, especially on my lazy days.
When you do heap the spoonfuls of Peanut Butter, depending on your Peanut Butter, you may find that the Peanut Butter mixture is quite thick, this you can thin out slightly either by adding more tomato, a little tomato sauce and or tomato paste.
Also, just double check at the end if any salt and pepper is needed.