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–+ servings
overhead shot of peanut butter curry in large white casserole dish.
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4.86 from 130 votes

10 Minute Peanut Butter Curry

This recipe is incredibly quick and easy to make. It's extremely tasty, perfectly spiced and uses super accessible ingredients. Not to mention, it's also vegan and gluten free!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Dinner
Cuisine: English, Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £6

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
Metric - US Customary

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
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.
Tip 1: You can use either smooth or crunchy peanut butter (whatever you have/prefer). 
Tip 2: If you prefer a spicy curry then double the quantities.
Tip 3: If you have more time, allow this curry to simmer for a little longer to develop even more flavour.

Nutrition

Calories: 329kcal | Carbohydrates: 20g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Fiber: 10g | Sugar: 3g