You may be thinking “ Peanut Butter in a curry…” Trust me it really adds some serious depth of flavour! If you’re a peanut butter lover, then this will probably become one of your favourite main dishes.
The best part of this recipe apart from it being incredibly tasty and one of my all time favourite recipes on the blog is the fact that it’s quick to make needing just one pot and uses natural ingredients that you will probably already have in the cupboard at home!
This curry is the perfect dinner whether it’s sunny or raining just make sure you make extras as you can keep this in the fridge for a couple days in an airtight container or it freeze it down for a quick lunch or dinner.
It is also gluten free, vegan and refined sugar free.
Have a peanut allergy? Swap the peanut butter with almond butter instead!
On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!
Peanut Butter & Chickpea Curry
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves crushed
- 2 small red onions diced
- 2 400g tinned chickpeas drained
- 4 tbsp peanut butter
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 Pinch chilli flakes
- 1/2 tsp ground coriander
- 1 tsp veg stock powder
- 1 Can coconut milk
- 1 Can chopped tomatoes
- 2 large handfuls spinach
- 1 handful Jumbo peanuts unsalted
- Salt and pepper
Instructions
- Heat a pan on a medium heat with the olive oil and add the crushed garlic, onions and a pinch of salt & pepper. Cook down for a couple minutes
- Add all the spices, peanut butter, chickpeas, salt and pepper. Stir well and fry together for a couple minutes
- Add the tinned tomatoes, coconut milk and the veg stock powder and mix well
- Bring to a boil and then reduce to a low heat for 15 minutes (lid off) making sure to give it a stir ever 5 minutes
- Stir in the spinach and cook for a further 5 minutes (or to your desire consistency)
- Meanwhile dry fry a handful of the jumbo peanuts until lightly browned to serve on top
Notes
Want to overload on Peanut Butter? Try these Peanut Butter Crunch Bars for dessert!
Creating this curry? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW
I’ve made this curry so many times now and the whole family love it! Delicious.
Do you think it’s possible to make this in a slow cooker? I wasn’t sure how the coconut milk would react.
Glad you’re enjoying it Vicki! Good question, I haven’t made it before in a slow cooker. I do think it will work, give it a try and let me know.
Loved this so much. My husband and I are not vegetarian, but I suggested to him that we would have a week of your recipes, and he agreed
We’ve tried a few things already, and had great success( apart from the naan bread) totally my fault. I cooked them on a griddle pan instead of a flat pan.
Don’t try this at home folks. Definitely needs a flat bottom to cook all the way through.
Anyway James you seem like such a lovely guy, and I wish you every success with your journey xx
Aww love this thank you Ferelyth 🙂
Fantastic and so so quick ! Thank you so much
This is one of my go-to recipes and I make it at least once a month! Is just as delicious for next day leftovers too! Thank you!
Absolutely smashed that curry I ain’t the best cook but that was easy to follow simple and tastes amazing!
Thanks Lee, so pleased to hear you found it easy and tasty 🙂
As a diabetic vegan, is there any chance you could but the nutrition details (especially carbohydrate) values on your recipes?
Hey Rosalind, thanks for the question. I won’t be adding nutritional info to posts but if you need them it’s best to quickly add the ingredients into an app which can help you out. Sorry about that.
Was actually surprised by how tasty this was, I’ve tried a few chickpea curries and I’ve never been that impressed but this was the perfect blend of sweet, savoury and creamy.
I’m a new veggie who isn’t a great cook and your blog is a godsend James, so many easy to follow and delicious recipes. Can’t wait to try more!
Thanks Nora, so pleased you enjoyed it so much!
So delicious! Such a great recipe, I’m a peanut fiend and I love it. Thank you!
Amazing!
Thank you so much for this recipe James! I’ve made it several times now. The first time I made it I doubled it up to take away for a family weekend break and we all loved it. It’s so rich, creamy, tasty & filling. Made it again last night for dinner and looking forward to having the rest for lunch today …
Hi!! I’m going to make this for tea this evening, will it be ok for leftovers (thinking because of the cocomilk) or even freezing?
Thank you 🙂
Hey Amy, absolutely! I would say it’s even better the next day for leftovers. Also freezes fine so if you make extra just freeze it down for another day 🙂 enjoy and report back how you get on.
This was SO good!!! Quick easy and delicious. Perfect comfort food fab blend of spices. Will be on high rotation in our place!
Love this Bai thank you for the amazing feedback!
Oh how good and warming is this!
The idea was somewhat interesting but…….WOW!!!
Nice left overs for another helping!!!
As they say in the forces
Top Scran!!!
Thank you!
Thank you Steve, so pleased you enjoyed it 🙂
Really enjoyed this curry! I only added 2 tbsp PB, plus threw in some sweet potato and turmeric and it turned out delicious! I did cook it for 35 minutes though.
Hello, I made this curry tonight, delicious! Thank you for the recipe. X
Hey Lorraine,
Really pleased you enjoyed it and thank you for sharing your feedback 🙂
James
Great recipe! thank you. I ran out of Cayenne when I tried to make this again so used some curry powder (mild) instead. Gives it a nice kick with a slight twist on the original.
Hey James,
Really pleased you enjoyed the recipe and glad it worked well with curry powder. The reason why I don’t use curry powder is I actually have a cumin allergy and it’s in all of those otherwise I would use it in my recipes for ease.
Thanks for sharing your feedback.
James
Just made this for tea tonight tasted it and i think its bloody lovely left out the peanuts on top as its already pretty calorific. I’m having mine on a bed of shredded cabbage partner and kids are having it with rice hope they like it as much as i do…but then again i love anything with pb in 🙂
Hi Samantha,
Thank you so much for leaving a comment and I am really please that you enjoyed the taste of it! Hope the partner and kids enjoyed it 🙂
Thanks,
James
Do you think I could substitute the peanut butter for a different nut butter like almond butter? Not sure whether this would work but thinking of giving it a go for my dinner tomorrow night.
Hey Harriet,
I haven’t tried it with other nut butter but I totally think almond butter would work! Give it a try and let me know how it goes 🙂
James
Hi Kari,
The sauce should thicken and go a darker colour but it also depends on the brand of products you’re using. You definitely added the can of tomatoes?
It has had amazing reviews so far so I am interested in how it went in the end?
Thanks
James
Hi James, thanks for replying. I used a 100% peanut type peanut butter and definitely used a tin of tomatoes. I left it cook for a while but it wasn’t changing and I didn’t like the flavour so I just have up. If it’s popular, maybe it just wasn’t too my personal taste.
Thanks!
Hi Kari,
Thank you for the feedback and sorry you didn’t enjoy it. Possibly using different brands didn’t help the flavour. Very surprised as that is the first negative review on it out of hundreds.
Hopefully you will enjoy some of my other recipes instead 🙂
James
Are the quantities definitely accurate in this recipe? The 4 table spoons of peanut butter seemed like a lot but I went with it and now that the coconut milk is in, it’s a very pale colour, nothing close to the photo. It also tastes mostly of peanut butter. I’ve still to let it boil for the time but so far, it’s looking worrying!