Creamy Zucchini and Bean Stir-Fry with Peanut Butter Recipe
Introduction
This creamy zucchini and bean stir-fry with peanut butter is a quick and flavorful dish perfect for a wholesome weeknight meal. The combination of tender zucchini, mixed beans, and a rich coconut peanut sauce creates a satisfying and unique experience for your taste buds.
Ingredients
- 400g zucchini
- 250 ml coconut milk
- 200g diced tomatoes
- 1 can of mixed beans (240 g)
- 1 tbsp peanut butter
- 2 tbsp coconut oil
- 1 red onion
- 3 cloves of garlic
- Salt, to taste
- Pepper, to taste
- Sambal oelek, to taste
- 1 tbsp lemon juice (optional, for serving)
- Fresh parsley, for garnish
Instructions
- Step 1: Cut the zucchini into approximately 3 cm pieces. Heat the coconut oil in a hot pan and season the zucchini with salt. Fry for 10-12 minutes until golden brown, then remove from the pan.
- Step 2: Dice the red onion and chop the garlic. Sauté them in the same pan for about one minute until fragrant.
- Step 3: Add the diced tomatoes and coconut milk to the pan, then stir in the peanut butter. Bring the mixture to a boil.
- Step 4: Stir in the mixed beans and the fried zucchini. Season with sambal oelek, pepper, and the remaining salt to taste.
- Step 5: Just before serving, stir in the lemon juice and garnish with fresh parsley.
Tips & Variations
- For extra protein, add cubed tofu or chicken while sautéing the onion and garlic.
- Adjust sambal oelek to your preferred spice level or substitute with chili flakes.
- Use natural peanut butter without added sugar or salt for a cleaner taste.
- Serve over steamed rice or quinoa for a heartier meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to maintain creaminess. Avoid overheating to keep the peanut sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans?
Yes, you can substitute the mixed beans with chickpeas, black beans, or kidney beans depending on your preference or what you have available.
Is this dish vegan?
Yes, this recipe is vegan as it uses plant-based ingredients like coconut milk and peanut butter, making it suitable for vegan diets.
Print
Creamy Zucchini and Bean Stir-Fry with Peanut Butter Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy zucchini and bean stir-fry combines tender zucchini pieces, mixed beans, and rich coconut milk with a savory peanut butter twist. Enhanced by aromatic garlic, red onion, and a hint of spicy sambal oelek, this quick and flavorful dish is perfect for a nutritious vegetarian meal ready in just 25 minutes.
Ingredients
Vegetables and Beans
- 400g zucchini, cut into 3 cm pieces
- 1 red onion, diced
- 3 cloves of garlic, chopped
- 1 can mixed beans (240g), drained and rinsed
- 200g diced tomatoes
Liquids and Oils
- 250 ml coconut milk
- 2 tbsp coconut oil
Other Ingredients
- 1 tbsp peanut butter
- Salt, to taste
- Black pepper, to taste
- Sambal oelek, to taste
- 1 tbsp lemon juice (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare and fry zucchini: Cut the zucchini into approximately 3 cm pieces. Heat 2 tablespoons of coconut oil in a hot pan over medium-high heat. Season the zucchini with salt and fry for 10-12 minutes until golden brown and tender. Remove the zucchini from the pan and set aside.
- Sauté onion and garlic: Dice the red onion and chop the garlic. In the same pan, add the onion and garlic and sauté for about one minute until fragrant and softened.
- Add liquids and peanut butter: Stir in the diced tomatoes and coconut milk. Then, mix in the tablespoon of peanut butter thoroughly. Bring the mixture to a boil while stirring to combine all flavors evenly.
- Combine beans and zucchini: Stir the drained mixed beans and the fried zucchini back into the pan. Season the stir-fry with sambal oelek, black pepper, and remaining salt according to taste. Allow the mixture to heat through for a few minutes.
- Finish and serve: Just before serving, stir in one tablespoon of lemon juice for brightness. Garnish with freshly chopped parsley and serve hot.
Notes
- The sambal oelek adds a spicy kick, adjust the quantity to your heat preference.
- You can substitute peanut butter with almond butter or cashew butter if preferred.
- This dish pairs well with steamed rice or quinoa for a complete meal.
- Use full-fat coconut milk for a creamier texture, or light coconut milk for a lower-calorie option.
- To make the dish gluten-free, ensure the sambal oelek brand used does not contain gluten additives.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Vegetarian
Keywords: zucchini stir-fry, peanut butter recipe, vegetarian dinner, coconut milk recipe, mixed beans, quick healthy dinner
