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    Home » Recipes » Vegetarian Dinner Recipes

    Jul 31, 2014 · Modified: Jul 6, 2022 by Becca Heyes · This post may contain affiliate links · 23 Comments

    Peanut butter chickpea curry

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    Total time: 30 minutes
    Servings: 2 -3
    5 from 2 votes
    Jump to Recipe Rate this Recipe
    Peanut butter chickpea curry - just a couple of spoonfuls of peanut butter adds so much flavour to this easy curry recipe!

    Peanut butter in a curry - weird, or totally normal, what do you think? I’m in the ‘normal’ camp - it just works so well that it’d be cruel to say that it’s anything short of wonderful.

    Peanut butter chickpea curry - just a couple of spoonfuls of peanut butter adds so much flavour to this easy curry recipe!

    I actually didn’t like peanut butter as a child, and I’ve only recently come to appreciate it. I know, I was a terrible child - no peanut butter sandwiches for me. In fact, even now, I have some slight issues with it. It can be a bit claggy (you know how it sticks to the roof of your mouth, and gets all in between your teeth? I hate that) - so, turning it into a sauce is the perfect way to combat this! All of the delicious, rich flavour, but none of the stickiness. A squeeze of lemon and plenty of fresh coriander also help to cut through the heaviness.

    Peanut butter chickpea curry - just a couple of spoonfuls of peanut butter adds so much flavour to this easy curry recipe!

    I find that dishes like this are best made in a large, deep saucepan - it means you’ve got plenty of surface area to cook off your vegetables, but you’ve also got the depth to add your sauce right to the same pan. One pan = less washing up (always a plus!). I used a pan that I recently got from Delimano. It was wonderfully non-stick, and the large size meant it was perfect for this recipe. It was also seriously easy to clean afterwards!! I wasn't hugely familiar with Delimano until I got this pan, but I'll definitely be taking a look at some of their other stuff now that I know how easy it was to use!

    Peanut butter chickpea curry - just a couple of spoonfuls of peanut butter adds so much flavour to this easy curry recipe!

    By the way, if you’re not into spicy foods, don’t be put off by the fact that I’ve called this a ‘curry’. It’s not particularly hot - it’s just a beautifully creamy mixture that seemed to suit the word. Who knew that peanut butter could complete transform a dish so easily, with just a couple of spoonfuls of the stuff?

    Oh, one more plus for adding peanut butter to your curries: it give an extra hit of protein, and it’s packed with healthy monounsaturated fat. So you don’t even need to feel guilty about it - not even when you’re licking the spoon.

    Peanut butter chickpea curry

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 2 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 2 -3
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 100 g sugar snap peas trimmed
    • 1 tablespoon oil
    • 2 mild red chillis finely chopped
    • 2 cloves garlic minced
    • 3 spring onions chopped
    • ½ red pepper cut into strips
    • ½ green pepper cut into strips
    • 100 g white mushrooms diced
    • ½ teaspoon ground cumin
    • 200 g tinned tomatoes half a tin
    • 1 x 400g tin chickpeas 240g when drained, drained
    • 150 ml vegetable stock
    • 2 tablespoon smooth peanut butter heaped
    • 1 tablespoon freshly squeezed lemon juice
    • 3 tablespoon fresh coriander chopped, plus more for garnish
    • Brown rice to serve

    Instructions

    • Parboil the sugar snap peas for a few minutes, until just tender. Drain and set aside.
    • Heat the oil in a large, deep frying pan or wok, and add the chilli, garlic and spring onions. Cook over a medium-low heat for a couple of minutes, until fragrant. Add the parboiled sugar snap peas and strips of pepper, and cook for a further 2-3 minutes before adding the mushrooms. Cook for another 5 minutes, until all the vegetables are tender.
    • Add the cumin, tomatoes, chickpeas, stock and peanut butter, and mix gently until the peanut butter has completely melted into the liquid. Simmer gently for 5-10 more minutes, until the chickpeas are hot.
    • Add the lemon juice and chopped coriander, and mix well. Serve with rice, topped with more fresh coriander.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    Peanut butter chickpea curry - just a couple of spoonfuls of peanut butter adds so much flavour to this easy curry recipe!

    If you prefer a more traditional curry, make sure you try my weeknight tikka masala:

    Weeknight tikka masala

    Disclosure: I received a pan from Delimano to create this recipe. All opinions are my own.

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    Comments

    1. Siobhan O'Reilly says

      September 19, 2017 at 8:23 pm

      Love this site, I just discovered it today. I will defo be a regular visitor. I was a bit dubious about trying the peanut butter chickpea curry as I thought a satay-like dish for dinner mightn't be a hit with the rest of the family. I couldn't have been more mistaken. They absolutely loved it. I've had instructions to write it down in our 'favorite family recipe' book. It got rave reviews from my Hubby and daughter. The only tweak I did was add maple syrup as I felt it needed a hint of sweetness when I tasted it at the end of cooking for seasoning. My hubby and daughter added more chili when eating ( El Yucateco hot sauce, black label reserve), they like their chillis/curries hot. I made double quantities and used Meridian UK brand, smooth peanut butter (no added anything). Just skin on, roasted peanuts. I'm not promoting brands. I just find there are so many sauces/peanut brands out there that I've had to search for the most authentic, best tasting, that I prefer to cook with. I live in Dublin, Ireland and really good quality chilli sauces are very hard to find. I had to get my daughter to bring the El Yucateco back from her holidays in Mexico last year! Well done on creating this website. It's excellent ??5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        September 24, 2017 at 12:18 pm

        Thanks so much Siobhan! So happy you all enjoyed it so much! Thanks for the tips :)

        Reply
    2. tilly says

      January 19, 2015 at 8:37 pm

      Made this tonight, I used green beans instead of sugar snaps as I had plenty spare due to a buy one get one free offer. It was delicious! Though I think my chillis were a bit too mild as I would have preferred a bit more heat - I might use 3 next time and/or chop a fresh one up on top of the leftovers I'll be eating for dinner later this week.

      Reply
      • Becca @ Amuse Your Bouche says

        January 20, 2015 at 8:46 am

        Thanks Tilly! Enjoy the leftovers :D

        Reply
    3. Karly says

      August 17, 2014 at 4:27 pm

      Wow, what a fantastic dinner! Thanks for linking up with What's Cookin' Wednesday!

      Reply
    4. LittleMonsterx14 says

      August 03, 2014 at 3:39 pm

      MMM yes to peanut butter anything!

      Reply
    5. Lucy says

      August 03, 2014 at 8:39 am

      Tried this for supper last night....... It was delicious. Used crunchy peanut butter and mange-touts instead of sugar snaps.
      Also, used a whole tin of chopped tomatoes and no stock. Yummy! Thank you.

      Reply
      • Becca @ Amuse Your Bouche says

        August 03, 2014 at 9:33 am

        Yay thanks Lucy, glad you liked it! :)

        Reply
    6. Crystal | Apples & Sparkle says

      August 02, 2014 at 10:46 am

      I think this sounds like a great combo!

      Reply
    7. Medeja says

      August 02, 2014 at 9:14 am

      I can imagine that this is very flavorful dish! I should try it :)

      Reply
    8. Handmade by Lorna says

      August 02, 2014 at 8:12 am

      What a gorgeous looking curry - I would never have thought of putting peanut butter in a curry but I will definitely be giving this a try.

      Reply
    9. sue/the view from great island says

      August 02, 2014 at 12:16 am

      We're HUGE curry fans in this house, this one sounds so unusual, but gotta love PB!

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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