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    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Peanut Butter Chickpea Curry

    Peanut Butter Chickpea Curry

    Published: Nov 14, 2013 · Modified: Mar 21, 2022 by Kate Ford · This post may contain affiliate links.

    Peanut Butter Chickpea Curry
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    Pinterest Pin for Peanut Butter Chickpea Curry

    This easy peanut butter chickpea curry is filling, spicy and totally delicious. On the table in 20 minutes, a perfect protein-packed vegan midweek meal.

    🍴Why you will love this recipe

    Weeknight dinners that are quick and easy to make, filling and delicious, cheap and nutritious too should be on everyone's weekly meal plan, and this creamy and flavour-packed curry ticks all those boxes.

    This steaming bowl of curry will be on the table in 20 minutes - just follow the step-by-step photos or instruction video below.

    Peanut butter and chickpeas are both a great source of protein, making this a really filling meal. Serve it with rice, naan or steamed green vegetables.

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Peanut Butter Chickpea Curry
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Ingredients for Peanut Butter Chickpea Curry

    📝 What you need

    Chickpeas are nutty and delicious, and really good for you too - a great source of protein and fibre. They are also cheap to buy in tins, making this curry a great budget weeknight meal.

    Peanut Butter makes the curry deliciously creamy, as well as adding a protein boost and lovely nutty flavour. I like to use a crunchy variety, but smooth will be fine too.

    Potato bulks out the curry - I use a floury variety like Maris Piper or King Edward, but any variety you have to hand (or a sweet potato or half a butternut squash) would work really well too.

    Kale is a great way to finish this curry, for texture, flavour and also to boost the green goodness - kale is considered a 'superfood' as it is so dense in nutrients! Spinach, cavolo nero or spring greens would be a great alternative if you can't get hold of any kale.

    👩🏽‍🍳 How to make your Peanut Butter Chickpea Curry

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.

    slice onions and pepper

    Peel and slice the onion, finely chop the ginger, garlic and chillis. Fry them all together for 3 minutes until starting to soften. Trim and cut the green pepper into chunks and add to the pan along with the curry powder.

    cube potatoes and add to curry

    Peel the potato and cut into large cubes, then add to the pan with the chickpeas and vegetable stock. Simmer for 7-8 minutes until the potato is cooked through.

    chop kale and stir through peanut butter

    Roughly chop the kale and add to the pan along with the peanut butter. Cook for another minute or two, adding a splash of water if the curry has become too dry.

    🔪 Top Tips & FAQs

    Make this curry as spicy as you like - leave in the seeds of the chilli (or use three!), and/or use hot curry powder if you like it really spicy, and leave out the chilli and use mild curry powder if you don't.

    Remember to adjust the consistency of the curry before serving - if it has become too thick, stir through a splash of water, and if it is too runny keep bubbling off the liquid for another minute or two.

    peanut butter curry with chickpeas
    Can I freeze my peanut butter chickpea curry?

    Yes! This curry freezes really well. It is so cheap and easy to make that it is great for batch-cooking and stocking up the freezer. The kale doesn't keep its texture or taste when frozen and thawed, so if making a batch to freeze I suggest you leave out the kale, and just add the greens before serving a defrosted portion.

    How long will this curry keep in the fridge?

    You can keep any leftover curry in an airtight container in the fridge for 2-3 days.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    Curried chickpeas and spinach
    Curried Chickpeas & Spinach
    Sticky Tofu with Ginger
    Swiss Chard Curry
    Swiss Chard Curry
    Brinjal Bhaji
    Easy Brinjal Bhaji

    📖 Recipe

    Peanut and Chickpea Curry

    Peanut Butter Chickpea Curry

    Kate Ford | The Veg Space
    This easy peanut butter chickpea curry is filling, spicy and totally delicious. On the table in 20 minutes, a perfect protein-packed vegan midweek meal.
    5 from 4 votes
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main
    Cuisine Asian
    Servings 4 servings
    Calories 311 kcal

    Ingredients
     
     

    • 2 tablespoon rapeseed or sunflower oil
    • 1 onion
    • 2 garlic cloves or 1 teaspoon ready-chopped garlic
    • thumb-sized piece fresh ginger or 2 teaspoon ready-chopped ginger
    • 2 red chillis
    • 1 green pepper
    • 2 teaspoon medium curry powder
    • 1 potato
    • 400 g tin chickpeas
    • 500 ml vegetable stock
    • 50 g kale
    • 75 g crunchy peanut butter
    • salt and black pepper
    • fresh coriander optional
    • peanuts optional

    Instructions
     

    • Heat the oil in a large saucepan.  Peel and slice the onion and add to the pan. Peel and crush the garlic, finely chop the ginger and chillis and add to the pan. Cook over a medium heat for 3-4 minutes until starting to soften.
    • Trim the pepper and cut into large chunks. Add to the pan with the curry powder.
    • Peel the potato and cut into cubes. Drain and rinse the chickpeas. Add both to the pan with the vegetable stock. Bring to the boil then reduce to a simmer and cook for 7-8 minutes until the potato is cooked through.
    • Remove any tough stalks from the kale and chop roughly. Stir through the curry along with the peanut butter. Cook for a further minute until the kale has just wilted.
    • Season to taste, and add a splash more water if the curry has become too thick. Scatter with chopped coriander and peanuts and serve.

    ENVIRONMENTAL INFORMATION

    Video

    Notes

    Make this curry as spicy as you like - leave in the seeds of the chilli (or use three!), and/or use hot curry powder if you like it really spicy, and leave out the chilli and use mild curry powder if you don't.
    Remember to adjust the consistency of the curry before serving - if it has become too thick, stir through a splash of water, and if it is too runny keep bubbling off the liquid for another minute or two.

    Nutrition

    Serving: 1servingCalories: 311kcalCarbohydrates: 31gProtein: 10gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 779mgPotassium: 684mgFiber: 8gSugar: 6gVitamin A: 1860IUVitamin C: 81mgCalcium: 88mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    « Creamy Cheese and Lemon Ravioli
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Rishi Sharma says

      September 19, 2019 at 9:24 am

      It look healthy and delicious. I will try. Thanks for sharing.

      Reply
    2. angelawinstead says

      July 18, 2018 at 4:33 am

      Thank you so much for sharing this wonderful recipe here. This is really tastier one. I do agree that poured over a plate of rice or quinoa would be delicious… it would likely also be excellent with some sort of pasta, such as spaghetti or linguine, stirred in. Perhaps some falafel patties? Or a nice cracker would go well I think. 🙂 Have a great day ahead ! Keep blogging!!

      Reply

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