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why you should make this chickpea & peanut butter curry!
It sounds odd adding peanut butter to a curry doesn’t it? But trust me, it really works! The peanuts add a lovely creaminess to the curry and if you happen to be a nut butter addict, I’m sure you’ll come to love this Chickpea & Peanut Butter Curry just as much as me.
Packed full of protein, this curry is also a great way of using up that extra veg lying around.
Some other reasons why you should make this curry:
- Minimal washing up: this recipe needs only one pan. A sure fire winner on the washing up front
- Store cupboard ingredients: you are likely to have all of these ingredients already in your cupboards. If you don’t there will absolutely be a simple swap out you can make
- Quick to Make: this is a recipe that will be complete from start to finish in 30 minutes
- Batch cooking: this is the perfect make ahead meal. Making 6 hearty portions, it is the perfect recipe to make ahead and freeze for later
- Gluten and refined sugar free
cHICKPEA & PEANUT BUTTER CURRY – Recipe notes
** The recipe defines the vegetables used when making it. However, feel free to add any other veggies you have lying around in the fridge. The more the merrier
** Use a nut butter that is natural i.e. palm oil free and with no added sugars. You are looking for a variety that is just made up of nuts. Brands like Pip & Nut, Meridian and Manilife do some great ones, all of which are available in the supermarket.
** Whilst traditionally a curry is served with rice or breads, I highly recommend serving it with roasted baby potatoes. This combination is one of my favourite all time meals.
chickpea & peanut butter curry – recipe ADAPTIONS
** I have used a vegetable stock cube for speed to make this recipe. But feel free to make your own stock by using leftover veggies. This is a great way to use up produce and cut down on food waste
** Creamed coconut can be swapped out for a can of coconut milk. Where you make this adaption, don’t add the 400ml vegetable stock, instead just add to the pan the crumbled up stock cube for flavour
** Peanut allergy? The peanut butter can be swapped out for any other nut butter. Cashew butter would work well due to its creaminess. You could also try a sesame butter, although the flavour will be a little different
** Swap out white onions for red onions if that is what you have in the kitchen – it will work just as well
2 Red onions, diced
3 Garlic cloves, crushed
15 Mushrooms, diced
2 Tins chickpeas, drained
1 Tin chopped tomatoes
400ml Vegetable stock
50ml Creamed coconut
1 tsp Cayenne pepper
1 tsp Paprika
1 tsp Ground coriander
1/2 tsp Chilli flakes
4 tbsp Smooth peanut butter
Handful of toasted unsalted peanuts
- Heat a large pot on a medium / high heat on the hob top
- Add to the pot a glug of olive oil, onions, mushrooms and garlic. Saute for 3 – 4 minutes until caramelised
- Add in the spices, peanut butter, salt & pepper and chickpeas. Coat and cook until fragrant (approximately 3 – 4 minutes).
- Add the tomatoes, stock and creamed coconut, gently bring to the boil.
- Leave to simmer for at least 15 minutes until thickened
- Season and serve topped with toasted peanuts and fresh coriander.
I can’t wait to hear what you think of this Chickpea & Peanut Butter Curry so please leave a comment below and tag me in your wonderful creations! I’m @fortheutteroffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!