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easy peanut butter curry

Peanut Butter Chickpea Curry

Helen Ridgeway Helen Ridgeway
If you are short on time, this Peanut Butter Chickpea Curry is a great dinner option! It's quick to make, bursting with flavour, and packed with nutrients. Creamy, satisfying, and delicious, it’s the perfect way to add plant-based protein to your family dinners.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 374 kcal

Ingredients
 

  • 1 tbsp coconut oil
  • 1 large red onion
  • Thumb-sized piece of ginger
  • 3 garlic cloves
  • ½ red chilli
  • 1 tsp sea salt
  • 1 red bell pepper
  • 2 medium tomatoes
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 3 tbsp organic peanut butter
  • 400 ml tin of organic coconut milk (14oz)
  • 3 x 400g tins of chickpeas (3 x 14oz)
  • 125 ml veg stock (½ cup)
  • 4 large handfuls of spinach
  • Small handful of fresh coriander
  • Juice of a lime

Instructions
 

  • Finely chop the onion, garlic, ginger and chilli and slice the red bell pepper. In a large pan heat up the coconut oil. Once hot, fry them all for 3-4 mins with a good pinch of sea salt.
  • Chop the tomatoes into small chunks and add to the pan. Stir well and cook for another 2-3 minutes. Add the peanut butter and spices and stir through.
  • Add the drained chickpeas, coconut milk and stock. Mix well and simmer for 15-20 mins, adding the spinach, coriander and lime juice for the last 2 mins.
  • Serve with some toasted nuts (if you like) and either rice or naan (or both).

Notes

  • The nutritional information is based on using full fat coconut milk.
  • If preferred, swap the peanut butter for almond butter.
  • This curry will keep in the fridge for 3 days and freezes well.
  • I like to use a curry spice blend that contains cumin, coriander, turmeric, ginger, fennel, garlic, chilli and cardamom. It is a medium curry powder. I then add additional dried cumin and turmeric as well as fresh ginger, garlic and chilli. I find this gives my preferred curry taste. But play around with flavours and spices and find out which blends and individual spices you and your family prefer.

Nutrition

Calories: 374kcalCarbohydrates: 25.6gProtein: 20.2gFat: 13gSaturated Fat: 4.2gFiber: 13g
Keyword chickpea curry, peanut butter, vegan curry
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