Place rice and water in a large saucepan and bring to the boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes.
Meanwhile, heat olive oil in a large saucepan over medium low heat. Add onion and fry until soft and golden, stirring frequently. Add garlic and ginger and cook until fragrant, about 5 minutes. Stir in tomatoes and season with cayenne pepper. Increase heat to medium and bring to a gentle simmer. Stir in peanut butter until mixture thickens and heats through. Serve over rice.
To me this tasted more like a Thai satay than an Indian curry... - 25 Sep 2011
Altered ingredient amounts.
Enjoyed trying this one out, with just a few minor variations for personal preference. 1. reduced peanut butter to 1/3 cup max. 2. added a handful of cashew chunks 3. added salt to taste 4. added hot chillie powder to taste 5. used freshly stewed rather than canned tomatoes (4 extra large) This sauce is excellent over a bed of plain stewed spinach. - 29 Sep 2008