Peanut Butter & Chickpea Curry

peanut butter & chickpea curry

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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!

peanut butter curry

peanut butter & chickpea curry

Peanut Butter & Chickpea Curry

gluten free, vegan, dairy free, egg free, refined sugar free
4.76 from 25 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people


  • 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


  • 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


Serve with brown rice or quinoa and finish off by topping the curry with jumbo peanuts and some fresh coriander

Peanut Butter & Chickpea Curry

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

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

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  1. 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!

  2. 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?



    1. 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.

      1. 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 🙂


  3. 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.

    1. 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 🙂


  4. 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 🙂

    1. 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 🙂



  5. 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.

    1. 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.


  6. 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.

  7. 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!

  8. This was SO good!!! Quick easy and delicious. Perfect comfort food fab blend of spices. Will be on high rotation in our place!

  9. 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 🙂

    1. 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.

  10. 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 …

  11. As a diabetic vegan, is there any chance you could but the nutrition details (especially carbohydrate) values on your recipes?

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