Peanut Butter Chickpea Curry

This peanut butter chickpea curry is packed with vegetables, and a super comforting one-pot meal. Made creamy and indulgent using peanut butter, this easy vegan peanut curry is filled with nutritious ingredients and perfect for meal prep.

Looking for an easy one-pot dinner recipe that is going to spice things up a whole lot?!

Well I have you covered guys!! This new peanut butter chickpea curry filled with all the veggies is IT! It’s overflowing with flavour and it is such a delicious twist on curry compared to anything we are used to. The creaminess of peanut butter and almond milk mixed with curry spices and tomatoes, it is so addicting. Plus it is ready in less than 30 minutes and you only dirty one pot.. What could be better?

I love serving this curry over rice to make it a whole meal and with some crushed peanuts on top. Oh, and did I mention you can easily make it with a bag of frozen vegetables if you’re in a pinch too? It’s pretty flexible recipe, so use what you have!

What ingredients you’ll need 

This vegan peanut butter curry recipe is filled with veggies, chickpeas and peanut butter to make the ultimate one-pot dinner. Here’s what you’ll need along with a few tips and suggestions

• Onion—key for flavour
• Curry powder and ginger– mild curry powder or curry paste works best for peanut curry.  A touch of ground ginger is key for flavour
• Creamy peanut butter– I use a natural one with no added salt, oils or sugar.
• Dairy free milk and tomatoes– I prefer almond or oat milk to keep it on the lighter side but canned coconut milk is great for a creamier option! Canned diced tomatoes also help make the delicious sauce
• Tamari– gluten-free soy sauce replaces the umami flavour that fish sauce adds to the curry.
• Preferred Vegetables– carrots, broccoli, cauliflower, red bell pepper and peas are a few of my favourites but feel free to mix it up with whatever you prefer.
• Lime Juice or apple cider vinegar– either of these provide acidity for that perfect sour flavour.
• Chickpeas– you’ll need 1 can of rinsed chickpeas for this recipe.
• Rice, coriander and chopped peanuts for serving– full disclosure, I usually eat this curry plain. But basmati or brown rice is so good with this curry too.

How to make this peanut butter chickpea curry in 30 minutes:

1. In a large pot, warm the oil over medium heat and sauté the onion and carrots for 2-3 minutes. Next add the curry powder or paste and ginger and cook for 1-2 minutes, until fragrant. 
2. Add in the vegetables and cook for 5 minutes.
3. Add the peanut butter, tomatoes, milk, chickpeas, tamari mix well and cook over medium/low heat for about 15 minutes.
4. Lastly, season with lime juice to taste. Adjust flavours if needed.
5. Serve over basmati rice with crushed peanuts and coriander for extra flavour.

Can I add additional protein?

Yes! Although this curry is great as is, you can definitely add an extra protein source if preferred. In fact, sometimes I add two cans of chickpeas instead of one which makes it extra thick and filling. Other options include cubed tofu, prawns (shrimp) or dried up chicken breast. These should be adding at step 3 along with the chickpeas and tomatoes. See notes in recipe card below.

How to store & reheat curry

Is it crazy that I think the leftovers of this peanut curry are even better the next day?! It gives the flavours time to set in even more ????.

Because the leftovers taste so good, this recipe is absolutely perfect for meal prep. Leftovers can be stored in an airtight container in the fridge for 3-4 days. 

You can easily reheat the leftovers in the microwave or on the stovetop. Add a splash of water to the pot if needed.

More easy veggie heavy dinner recipes:

Thai Basil Tofu Stir Fry

15-Minute Peanut Chickpea Stir Fry

Hearty Lentil Quinoa Soup

Baked Sweet Potato Mushroom Tacos

If you try this peanut butter chickpea curry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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