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Introducing the ultimate 10 Minute Peanut Butter Curry! This recipe is one of my most popular recipes I have ever made due to how incredibly quick and easy it is to make. It’s extremely tasty, perfectly spiced and uses super accessible ingredients. Not to mention, it’s also vegan and gluten free!
Recipe Difficulty – Very Easy!
Table of Contents
Why this recipe works
This Peanut Butter Curry is perfect for a weekday night when you want something comforting and healthy but don’t want to spend your entire evening making it!
I think it’s generally a misconception especially with curries that you need to cook them for hours to develop flavour. Well, this recipe proves that totally wrong. From start to finish in roughly 10 minutes it’s the perfect dinner to share after a busy day.
I wanted to create a recipe that combined two of the most popular curry recipes on my blog which are my 10 Minute Chickpea & Spinach Curry and Peanut Butter & Chickpea Curry. Both of these recipes have been so popular due to either their speed or flavour so I have combined both to make the ultimate 10 Minute Peanut Butter Curry!
And if you’re thinking, peanut butter in a curry…. then trust me you NEED to try it!
For those die hard peanut butter fans (like me) check out my Peanut Butter Granola or Peanut Butter Balls.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes.
Ingredients to make Peanut butter curry
- Coconut milk – adds a creaminess to the Peanut Butter Curry and pairs well with the other flavours. It also adds an extra nutty flavour! If you have some spare do also try my Prawn Curry.
- Garlic – this adds depth and flavour to the recipe. It also gently cuts through the creamy sauce
- Tomato puree – this adds flavour and body to the curry and also helps to thicken the sauce.
- Peanut Butter – the obvious hero ingredient in this recipe! I absolutely love it and I am sure you will too! It makes the curry creamy and adds such a delicious flavour and texture. You can use crunchy or smooth! If you have any spare try my 15 Minute Peanut Butter Noodles.
- Onion – I’ve used a white onion in this recipe, but a red onion would also work well.
- Lime – this cuts through the flavours perfectly and adds the perfect amount of acidity against the mild and creamy flavours.
- Chickpeas – I love the texture chickpeas offer alongside the crunch of the peanut butter. Plus, they also provide added protein!
- Vegetable stock – vegetable stock aids with the depth of flavours and helps to add body to the Peanut Butter Curry. Have some spare then also try my Vegan Katsu Curry.
- Chilli flakes – I’ve added chilli flakes into this recipe for a subtle kick of heat and for added flavour.
- Paprika – this is a mild and sweet spice, but adds a smokiness that really adds to the flavours in the curry.
- Cayenne pepper – this is a fairly spicy chilli, especially when used in large quantities but fear not, this won’t be over bearing and the curry will still be mild.
- Ground coriander – This herb is floral and fruity and really compliments the other spices well.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chickpeas – you could substitute chickpeas for another bean such as cannellini beans.
- Lime – lemon would also work in place of lime.
- Peanut butter – Any other nut butter would also work, for example almond butter.
- Spices / herbs – Although I think the spice / herb mix I have used is perfect for this recipe, if you don’t have access to one of the spices or don’t wish to use a certain one, don’t worry too much – the base flavours of the curry will still be there!
Variations
- Kid-friendly – I get it, the ingredients may look a little spicy in this curry. I would still class this as a fairly mild curry though! If you are concerned about the heat levels then you could reduce or remove the cayenne pepper and chilli flakes. Alternatively, I have a great 15 Minute Veg Curry recipe that is perfect for children. Plus, it packs some extra hidden veggies in there! You could also try my Slow Cooker Chickpea Curry! They also love my Peanut Butter Milkshake recipe.
- Deluxe – If you wanted to take this 10 Minute Peanut Butter Curry to the next level then you could serve it with some fresh lime wedges, chopped coriander, Bombay Potatoes and the Best Gluten Free Naan Bread!
- Spicy – As I mentioned above there is cayenne pepper and chilli flakes in the curry, but it still tastes mild. If you enjoy spice, you could up the qualities of these ingredients or even add some freshly chopped chillies on top of the curry. I also have a great Spicy Butterbeans on Toast recipe if you enjoy heat!
How to make peanut butter curry
Step 1: Firstly, finely dice the onion and garlic.
Step 2: Heat a large pot with oil and add the onion and garlic on a medium heat for a few minutes until they have softened.
Step 3: Add the paprika, cayenne pepper, ground coriander, pinch chilli flakes and mix.
Step 4: Now add the coconut milk, peanut butter, tomato puree, drained chickpeas, veg stock powder and lime juice and stir. Cook on a high heat for 5-6 minutes until it starts to thicken.
Leftovers
I would recommend batch cooking this as it tastes even BETTER for lunch the next day. To store leftovers simply allow to cool and place in an airtight container in the fridge for up to 3 days. You can even freeze this recipe for a future healthy homemade “takeaway” one evening! To freeze, allow to cool, store in an airtight container in the freezer for up to 2 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
Recipe FAQs
Absolutely! This recipe would still taste great with another type of nut butter, especially almond!
No, I try to make all of my recipes mild so that everyone can enjoy them. If you are particular sensitive to spice then feel free to reduce or remove the cayenne pepper or chilli flakes. Equally if you like spicy, feel free to increase the quantities or even add some freshly chopped chillies on top.
Yes, this is the perfect recipe for batch cooking. To freeze, allow to cool, store in an airtight container in the freezer for up to 2 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
A couple reasons! Firstly, it adds a great depth of flavour. It also adds creaminess and texture to the curry. Finally, it adds a little extra protein into a vegan curry.
Either works, so use which you have/prefer!
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10 Minute Peanut Butter Curry
Equipment
- Chopping Board
- Knife
- Large pot/pan
Ingredients
- 2 tbsp oil
- 2 large garlic cloves, crushed
- 1 onion, roughly diced
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- pinch chilli flakes
- 400g can of full fat coconut milk
- 4 tbsp peanut butter, (crunchy or smooth)
- 2 tbsp tomato puree
- 2 400g tins of chickpeas, drained
- 1 veg stock cube/pot
- 1 juice lime
Instructions
- Firstly, finely dice the onion and garlic
- Heat a large pot with oil and add the onion and garlic on a medium heat for a few minutes until they have softened
- Add the 1 tsp paprika, ½ tsp cayenne pepper, ½ tsp ground coriander, pinch chilli flakes and mix
- Now add the coconut milk, 4 tbsp peanut butter, 2 tbsp tomato puree, 2 cans drained chickpeas, veg stock cube/pot and juice of 1 lime and stir
- Cook on a high heat for 5-6 minutes until it starts to thicken
Video
Notes
Nutrition
Staple dish for me
Thanks Asher 🙂
This recipe is incredible! My friend made it for me years ago when I was vegan. I loved it so much I had multiple helpings and asked her for the recipe. Even though I’m not vegan anymore I still make it all the time. We add sweet corn which I think is a great addition. Thank you SO much for this beautiful dish which has become a staple recipe in my life!
Thanks so much 🙂
Just delicious! The turmeric and coconut milk are so tasty together. My kids asked me to add chicken, so i cubed it and sauteed it and then continued the recipe. I also figured out that hob=stovetop and tomato puree=tomato paste translated to USA English.
Thanks so much Shari 🙂
So good! Instead of 2 cans of chickpeas, I used 1 can of chickpeas, a can of lentils, some ripped fresh spinach, frozen cauliflower and peas and carrots to make use of what I have, it was amazing!
Thanks so much Lisa 🙂
I didn’t add the vegetable stock, and I used powdered onion and garlic bec didn’t have fresh, but this was great! We’ll make it again.
Thanks so much Jessica 🙂
Hi James. I’ve just received my free recipes from you and they do look good. However, I notice that a few of the recipes include either coconut milk or coconut oil but, due to high cholesterol, I’ve been told not to use these ingredients. Is there a substitute for the coconut milk or coconut oil?
Hey Vonnie, thanks for reaching out. So coconut oil can be replace with most other oils such as olive oil or sunflower oil (sunflower is better for swapping in baking) as for coconut milk there isn’t really any substitute in curries unfortunately. I do have a lot of recipes on here without coconut milk so give some a try 🙂