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5 from 1 vote

Peanut butter chickpea curry

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main meal
Servings: 2 -3
Author: Becca Heyes


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


  • 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.