Almond Butter Red Pepper Curry

If I could only make one curry over and over it would be this one.

It almost didn’t get shared, at least not immediately because the photos broke my heart, many times over! Do you know what a nightmare photographing anything orange or red can be… even more so when your camera just loves to pick up blue hues in everything that is white. That probably makes no sense and is an unnecessary over share but we got their in the end and a new camera has been purchased so I’m hoping the quality will only improve from here on in.

The curry though… blended roast red peppers, from a jar if you want your life made even easier. almond butter, garam masala and some almond milk. SO DARN EASY. And freaking tasty with a beautiful not too thick but not at all soup like consistency. I’m definitely not a fan of the latter curry kind.

I went with chicken but you could add tofu, beans or chickpeas or some salmon, hake or cod would also work really well!


Red Pepper Almond Butter Curry

Print Recipe
By Serves: 2 Prep Time: 10 minutes Cooking Time: 20 minutes


  • 30g smooth almond butter
  • 2 roasted red peppers*
  • 200ml almond milk
  • 1.5 tbsp garam masala
  • 1/4 tsp salt, to taste
  • 2 tsp olive oil
  • 2 large skinless boneless chicken breasts diced (or you can use about 350g - 400g leftover roast chicken)
  • Flaked toasted almonds and coriander to serve



Blend together the almond butter, red peppers, almond milk and garam masala in a jug using a hand blender or in a blender. Season with salt to you're own taste.


Add olive oil to a hot pan and cook chicken for 8 - 10 minutes; until nicely browned on all sides. If using leftover chicken you can skip this step.


Add sauce to the pan, mix with chicken, bring to the boil and simmer for 10 minutes. If sauce gets too thick add a touch of water, if you want it a little thicker add a teaspoon or two more of almond butter.


Serve with flaked almonds and coriander over the top with a side of your favourite rice, or I'm quite the fan of a bowl of roast potatoes and some cool thinly sliced cucumber.


*Jarred are perfect but you can roast you're own just make sure to remove the skins!

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