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.
📝 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 👇🏼.
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.
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.
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.
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.
You can keep any leftover curry in an airtight container in the fridge for 2-3 days.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Peanut Butter Chickpea Curry
- 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
- 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.
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