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Introducing the ultimate 10 Minute Peanut Butter Curry: chickpeas in a creamy coconut, peanut butter and tomato sauce with paprika, coriander and a little chilli, all in one pot. 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, so everyone can tuck in. Serve it with rice or my Best Gluten Free Naan Bread.
10 Minute Peanut Butter Curry at a Glance
James's tipStir the peanut butter into the coconut milk as it warms so it melts in smoothly, then let the curry bubble for 5 to 6 minutes, stirring, until it thickens.
Key ingredients
- Chickpeas
- Peanut butter
- Coconut milk
- Lime
Why you'll love it
- About 518 kcal a portion (427 with light coconut milk)
- 15g of protein and 9g of fibre a portion
- Ready in 10 minutes from start to finish
Quick summary
This peanut butter curry simmers two tins of chickpeas in coconut milk, peanut butter, tomato puree and lime with paprika, coriander and cayenne. It is ready in 10 minutes in one pot, serves 4 and is about 518 kcal a portion.
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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 And 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: a peanut butter chickpea curry you can make any night of the week!
And if you’re thinking, peanut butter in a curry…? Trust me, you NEED to try it!
For those die hard peanut butter fans (like me), check out my Peanut Butter Granola.
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! I use a full fat tin; light coconut milk works too (about 427 kcal a portion instead of 518). 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 Peanut Butter Noodles.
- Onion: I’ve used a white onion, finely diced, 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: a stock cube or pot, crumbled straight into the sauce (no water needed), adds depth of flavour. Check it is gluten free if you need it to be. 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 overpowering and the curry will still be mild.
- Ground coriander: This spice is floral and fruity and really complements the other spices well.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chickpeas: you could swap the chickpeas for another bean such as cannellini or kidney beans, or use one tin of chickpeas and one of lentils.
- Lime: lemon would also work in place of lime.
- Peanut butter: Any other nut butter would also work, for example almond butter.
- Spices and 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. Garam masala or curry powder works in place of the coriander.
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, my Vegetable Curry is perfect for children, and it packs some extra hidden vegetables in there! You could also try my Slow Cooker Chickpea Curry!
- 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, my Bombay Aloo (Bombay Potatoes) and some warm 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 quantities of these ingredients or even add some freshly chopped chillies on top of the curry.
- Add chicken: readers often add chicken. Brown bite size pieces of chicken breast in the oil before the onion goes in, then carry on with the recipe and simmer until the chicken is cooked through with no pink inside.
How to make peanut butter curry
Step 1: Firstly, finely dice the onion and garlic.
Step 2: Heat a large pot with the 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 cube or pot and lime juice and stir. Cook on a high heat for 5 to 6 minutes, stirring often, until it starts to thicken and is piping hot.
Hint: Readers love adding extra vegetables: diced carrot with the onion, or a handful of spinach, peppers or frozen cauliflower with the chickpeas. If you love cauliflower in a curry, try my Cauliflower Curry.
Leftovers
I would recommend batch cooking this as it tastes even BETTER for lunch the next day. To store leftovers, allow to cool, then keep in an airtight container in the fridge for up to 2 days. You can even freeze this recipe for a future healthy homemade “takeaway” one evening! To freeze, allow to cool, then freeze in an airtight container for up to 2 months. Defrost overnight in the fridge, then reheat in a pan, stirring, until steaming hot all the way through. If you like batch cooking curries, my Potato Curry freezes well too.
Recipe FAQs
Absolutely! This recipe still tastes great with another nut butter, especially almond, which is also the swap if you cannot eat peanuts.
No, I try to make all of my recipes mild so that everyone can enjoy them. If you are particularly sensitive to spice, reduce or leave out the cayenne pepper and chilli flakes. If you like it spicy, increase them or add some freshly chopped chillies on top.
About 1.3g of salt a portion, and almost all of it comes from the stock cube or pot. Chickpeas in water and unsalted peanut butter add very little. For a lower salt curry, use a reduced salt stock cube or leave it out: the curry still works without it.
Yes, this is the perfect recipe for batch cooking. Allow to cool, then freeze in an airtight container for up to 2 months. Defrost overnight in the fridge, then reheat in a pan, stirring, until steaming hot all the way through.
A couple of reasons! It adds a great depth of flavour, it makes the sauce creamy and it adds a little extra protein.
Either works, so use whichever you have or prefer! Got some left in the jar? Try my Peanut Butter Balls.
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10 Minute Peanut Butter Curry
Ingredients
- 2 tbsp oil
- 2 large garlic cloves, finely chopped or crushed
- 1 onion, finely diced
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- pinch chilli flakes
- 400g can of full fat coconut milk, (light works too)
- 4 tbsp peanut butter, (crunchy or smooth)
- 2 tbsp tomato puree
- 2 400g tins of chickpeas, drained
- 1 veg stock cube/pot, check it is gluten free if needed
- 1 juice lime
Instructions
- Firstly, finely dice the onion and garlic.
- Heat a large pot with the 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 and a pinch of chilli flakes and mix.
- Now add the coconut milk, 4 tbsp peanut butter, 2 tbsp tomato puree, 2 tins of drained chickpeas, the veg stock cube or pot and the juice of 1 lime and stir.
- Cook on a high heat for 5 to 6 minutes, stirring often, until it starts to thicken and is piping hot.
Video
Notes
Nutrition
Good morning, your recipes look lovely. I was going to make the peanut curry as I love chickpeas. On your nutrition section it doesn’t mention how much salt, as i am on a low salt diet it’s really important to me
Delighted I found your recipe. Delicious and most importantly quick to make during the busy week. I’ll be making it again and I’ll add some tofu too. Thank you 😊
Thank you 🙏
Just tried this and it was delicious.
I would make just one comment which is no a criticism but merely an observation, in the ingredients section it states onion roughly diced and garlic crushed but in the instructions it says both finely diced.
Living on my own I halved the quantities (apart from the spices)to make enough for 2 saving the rest for a couple of days.
Thank you for the recipes on your website and intend to try many more.
Best regards Graeme