Easy Peanut Butter Curry Recipe
This Easy Peanut Butter Curry is a rich, creamy, and slightly spicy vegan-friendly dish that combines aromatic spices with coconut milk and peanut butter for a joyful twist on traditional curry. Packed with chickpeas and vibrant flavors, it’s a wholesome meal perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion / Vegan
- Diet: Vegan
Ingredients
Scale
Vegetables & Aromatics
- 2 large garlic cloves, crushed
- 1 onion, roughly diced
- 1 juice lime
Spices & Seasonings
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- Pinch chilli flakes
- 1 veg stock cube/pot
Wet Ingredients
- 2 tbsp oil
- 400g can of full fat coconut milk
- 4 tbsp peanut butter (crunchy or smooth)
- 2 tbsp tomato puree
Protein & Canned Goods
- 2 x 400g tins of chickpeas, drained
Instructions
- Prepare the base: Heat 2 tablespoons of oil in a large pan over medium heat. Add the crushed garlic and roughly diced onion, sautéing until softened and fragrant, about 5 minutes.
- Add spices: Stir in 1 teaspoon paprika, ½ teaspoon ground coriander, ½ teaspoon cayenne pepper, and a pinch of chilli flakes. Cook the spices with the onion and garlic for another minute to release their aromas.
- Incorporate liquids and peanut butter: Pour in the 400g can of full fat coconut milk, add 4 tablespoons of peanut butter, and 2 tablespoons of tomato puree. Stir continuously until the peanut butter is fully melted and combines smoothly with the coconut milk.
- Add chickpeas and stock: Drain and rinse the two 400g tins of chickpeas, then add them to the pan. Crumble in one vegetable stock cube or add one stock pot, stirring well to combine all ingredients.
- Simmer the curry: Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, stirring occasionally until thickened and flavors meld together.
- Finish with lime: Just before serving, squeeze in the juice of one lime to add brightness and balance the rich flavors.
Notes
- This curry is naturally vegan and can be served with rice or flatbread.
- You can adjust the cayenne pepper and chilli flakes to your preferred spice level.
- Use crunchy peanut butter for added texture or smooth for a creamier consistency.
- Leftovers keep well in the fridge for up to 3 days and freeze perfectly.
- For a nut-free alternative, substitute peanut butter with sunflower seed butter.
Keywords: peanut butter curry, vegan curry, chickpea curry, coconut milk curry, easy curry recipe, vegan dinner, quick curry, plant-based meal
Find it online: https://busyrecipe.com/easy-peanut-butter-curry-recipe/