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This easy Chickpea Peanut Butter Curry is a simple, easy, and budget-friendly dish! It’s also made with most ingredients found easily in your pantry!
Peanut Butter in a Savor Dish?
“That peanut butter chickpea dish was banging girl! I wasn’t sure about about that peanut butter at first but it added a nice flavor!”
I got this respond from a close friend after she made this recipe! I know the peanut butter may throw most people off. But peanut butter in savor dishes isn’t a new thing.
In fact, in some West African and Asian cooking, peanuts and peanut butter is often used more to enhance things like stews, soups, and savory dipping sauces. And you will love how much flavor it adds to this dish!
Budget and Pantry Friendly!
The best thing about this recipe is the ingredients are basic and simple with ingredients that can be easily found anywhere and are affordable! With the exception of some fresh ingredients (most of which can be substituted), this recipe is very pantry friendly.
How to Serve Chickpea Curry
- with homemade vegan naan bread
- your choice of grains like white rice, brown rice, or quinoa
- eat it as is like a soup
How to Make Peanut Butter Curry
*Please read detailed and printable recipe card below for full ingredients and instructions.
- Add onions, garlic, ginger and seasonings to a pot and saute mixing in all the spices. Next add water, broth cubes, coconut milk, lime juice, and chickpeas and allow to simmer until chickpeas become tender. (Photos 1 & 2)
- Next add fresh spinach and cilantro and stir in until spinach is wilted. Serve with your choice of rice or quinoa. (Photos 3 & 4)
Substitution, Cook, and Storage Tips:
- Use PLAIN CREAMY peanut butter. Preferably natural if you can find it. The ingredients should be very minimal. DO NOT use peanut butter that has been flavored or sweeten.
- If you don’t like peanut butter, you can try this with sunflower seed butter or cashew butter. I have not personally tested this.
- Feel free to replace the fresh garlic and ginger with powdered garlic and ginger if that is all you have on hand.
- Be sure to use the unsweetened coconut you IN A CAN found typically in the aisle where the Asian and Ethic cooking ingredients are. Not in the refrigerated section of the store.
- Coconut milk gives it a nice balanced flavor so I wouldn’t recommend using any other plant based milk. If you don’t want to use canned foods, you can substitute with this homemade coconut milk recipe.
- Kale, swiss chard, or dandelion greens can substitute for spinach or you can use frozen spinach. Parsley can substitute for cilantro.
- This recipe will keep in the refrigerator for 5 days and can be frozen for up to 1 month.
How Does this Recipe Help with Vegan Weight Gain?
Peanut butter is my NUMBER CURVY GIRL staple ingredient of all time! It’s a calorie dense food that is super affordable!
This meal has 16 grams of protein and 413 calories per serving. I would eat this paired with quinoa after a lower body but building workout!
How Does this Recipe Help with Vegan Weight Loss?
To make this more weight loss (waste/weight release friendly) you could:
- Using low fat coconut milk when preparing the dish
- Serve with some cauliflower rice instead of grains
More Chickpea Recipes You’ll Love:
Other Curry Recipes to Try:
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Chickpea Peanut Butter Curry
Ingredients
- 1 tablespoon oil
- 1 small onion or (½ large onion), chopped
- ½ teaspoon fresh garlic, chopped note 1
- ½ teaspoon fresh ginger, chopped note 1
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon cinnamon powder note 2
- 2 cups water
- 1 cup unsweetened can coconut milk note 3
- ¼ cup natural peanut butter note 4
- 1 Not Chicken Bouillon Broth Cubes note 5
- 1 teaspoon lime juice
- 4 cups pre cooked chickpeas or 3 cans of chickpeas rinsed (15 ounces each)
- handful fresh spinach
- handful fresh cilantro, chopped
Equipment
Instructions
- Place a large pot over medium high heat. Add oil, onions, garlic, ginger, sea salt, black pepper, turmeric powder, cumin powder, coriander powder, and cinnamon powder to your pot. Saute’ your onions mixing it in with your seasonings for about 2-3 minutes.
- Next add water, coconut milk, and peanut butter, Not Chicken Bouillon Broth Cubes, lime juice and chickpeas to your pot. Stir for a few seconds. Taste and adjust seasonings to your liking. Then cover and reduce your heat to a simmer. Simmer for 30 – 40 minutes.
- Once curry has cooked and thickened up, add your fresh spinach (as much or as little as you like) and fresh cilantro (again as much as little as you like), to your curry and stir in until it starts to wilt. Turn off heat and serve with quinoa, rice, naan bread, or serve as is.
- This recipe will keep in the refrigerator for 4 to 5 days. You can freeze it for up to 1 month.
Video
Notes
- GARLIC AND GINGER: Feel free to replace the fresh garlic and ginger with powdered garlic and ginger if that is all you have on hand. Please note that powdered spices are more intensified than fresh and you might want to add a little less.
- CINNAMON POWDER: If you can find Ceylon Cinnamon that is preferred but not necessary. It has a better taste and more health benefits.
- COCONUT MILK: Be sure to use the unsweetened coconut you IN A CAN found typically in the aisle where the Asian and Ethic cooking ingredients are. Not in the refrigerated section of the store. Coconut milk gives it a nice balanced flavor so I wouldn’t recommend using any other plant based milk. If you don’t want to use canned foods, you can substitute with this homemade coconut milk recipe.
- PEANUT BUTTER: Use PLAIN CREAMY peanut butter. Preferably natural if you can find it. The ingredients should be very minimal. DO NOT use peanut butter that has been flavored or sweeten. If you don’t like peanut butter, you can try this with sunflower seed buTter or cashew butter. I have not personally tested this.
- BROTH: You can use any broth you desire. It doesn’t have to be the Not Chicken Bouillon Cubes. If so, replace the water amount with your choice of broth.
- ADDITIONS & SUBSTITUTIONS: To make this recipe easier, you could use a pre mixed curry seasoning blend from the store. Different curry brands will vary in intensity of flavor. Kale, swiss chard, or dandelion greens can substitute for spinach or you can use frozen spinach. Parsley can substitute for cilantro.
Nutrition
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