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Home | Recipes | Chickpea Peanut Curry

Chickpea Peanut Curry

Published on January 16, 2021 by Stephanie Kay

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Made with chickpeas, sweet potatoes, peanut butter, and curry powder, and ready in less than 30 minutes, this chickpea peanut curry is a great vegetarian dish for busy weeknights. Not to mention, it keeps incredibly well in the fridge and freezer so you can store leftovers for days and weeks to come.

Vegetarian Chickpea Peanut Curry

Why You’ll Love This Chickpea Peanut Curry

If you haven’t noticed, I love a good curry. Be it Thai-inspired or Indian-inspired, curries are one of my go-to weeknight meals and I’ve shared so many on the blog I’m actually starting to lose count! I just love the simplicity of curry and how easily you can create intense flavor with minimal ingredients, time, and effort, and this chickpea peanut curry is just another wonderful example of exactly that.

Although I love experimenting in the kitchen, this particular recipe was created out of necessity. While trying to make dinner (at the end of the week and with very little food left in the fridge), I decided to scour the pantry to see what I could pull together to make a meal. With a jar of peanut butter, a can of chickpeas and a can of diced tomatoes, I decided to let my creativity flow and voilà – chickpea peanut curry! Using peanuts or peanut butter in a curry is certainly nothing new, as it can widely be seen in Thai and Indian cultures, this just happens to be my personal take on the idea. I think the combination of sweet flavors from the sweet potatoes and tomatoes pairs really with the salty flavors from the peanut butter and the chickpeas help to add a little boost of vegetarian protein to this plant-based meal.

Whether you choose to serve it on its own or with a side of rice, this chickpea peanut curry is the perfect meal for busy weeknights. Not to mention, this recipe freezes incredibly well,  so you can make a double batch or store leftovers in the freezer for weeks and months to come.

More Vegetarian Curry Recipes:

  • Veggie Curry in a Hurry
  • Yellow Squash and Chickpea Curry
  • Sweet Potato Curry
  • Chickpea Pumpkin Curry
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Vegetarian Chickpea Peanut Curry

Chickpea Peanut Curry

Author: Stephanie Kay

Made in one pot and ready in less than 30 minutes, this chickpea peanut curry is a great vegetarian weeknight meal!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main
  • Method: Stovetop
  • Diet: Vegetarian
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/4 teaspoon chili flakes
  • 1 teaspoon salt
  • 2 medium sweet potatoes, peeled and cubed (roughly 4 cups)
  • 14 oz can diced tomatoes
  • 2 cups chicken or vegetable broth
  • 1/2 cup peanut butter, smooth or chunky
  • 14 oz can chickpeas, strained and rinsed
  • 2 cups spinach, roughly chopped

To Serve (optional):

  • White rice, cooked
  • Lime, cut into wedges
  • Cilantro, roughly chopped
  • Peanuts, roughly chopped

Instructions

  1. In a large pot on medium-high warm, warm the olive oil.
  2. Add onion and cook for 3-4 minutes until tender and translucent. Add garlic and cook for an additional 1-2 minutes until tender.
  3. Add curry powder, cumin, chilli flakes and salt and cook for 30 seconds or until fragrant. Add cubed sweet potatoes and stir to coat in the onion and spice mixture.
  4. Add diced tomatoes, broth, peanut butter and chickpeas and stir to combine. Bring to a boil, then reduce to a simmer, cover and cook for 15-20 minutes until the sweet potatoes are tender and can easily be pierced with a fork.
  5. Once cooked, add chopped spinach, stir to combine and cook for an additional 1 to 2 minutes until wilted.
  6. Serve immediately on its own or with a side of rice, and/or top with a squeeze of lime, sprinkle of cilantro and chopped peanuts.

Nutrition

  • Serving Size: 1 serving
  • Calories: 285 calories
  • Sugar: 9 grams
  • Fat: 15 grams
  • Carbohydrates: 33 grams
  • Fiber: 7 grams
  • Protein: 10 grams

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    Comments

    1. Sara says

      January 17, 2021 at 9:49 am

      This is delicious! Meal prep is done and lunches are now ready for the week. 🙂

      Reply
    2. Nancy Carscadden says

      January 23, 2021 at 8:16 pm

      Delicious!! So many flavours. So quick and easy to make. Very nice portion size to have meals for later.

      Reply
    3. Levinora says

      February 7, 2021 at 12:02 pm

      I made this today, easy and perfect for a snowy afternoon. Very similar to Stephanie’s Moroccan Chickpea Stew, another of my favourites, but with different spices and flavours. I doubled the recipe because I seem to always have big (28oz) cans of tomatoes in the house. Good for the week and so delicious I won’t tire of it.

      Reply
    4. Susan says

      February 21, 2021 at 7:12 pm

      Superb! Excellent flavors; bright & colorful! A good healthy vegan meal! Lots of kudos for this recipe! Thanks for your genius!

      Reply
    5. Lindsey says

      March 24, 2021 at 8:05 pm

      This was so yummy! I’ve never eaten curry before in my life but I loved this. So flavourful and the sweet potato is very comforting, like a hearty stew. Easy, flavourful and filling. One of the best veg meals I’ve had in a long time and I like that it’s dairy free.

      Reply
    6. Wendy Hope says

      November 3, 2021 at 8:09 pm

      Loved this. It was also a big hit with my husband. We like to eat vegetarian or vegan at least once a week. This dish is definitely near the top off our list now.

      Reply
    7. Jacqui says

      February 18, 2022 at 12:11 pm

      So delicious! If PB is your thing, this recipe is for you!

      Reply
    8. Anonymous says

      November 15, 2022 at 8:46 am

      boom baby

      Reply
    9. Michelle says

      February 2, 2023 at 3:09 pm

      Do you think I could substitute in coconut milk and/or water for the stock?

      Reply
      • Stephanie Kay says

        February 3, 2023 at 8:07 am

        I haven’t tested it but most likely. However, it will make the curry much thicker, so you may need to add a bit of water to thin it.

        Reply
    10. Joanne says

      March 13, 2023 at 6:14 pm

      Very flavourful

      Reply
      • Stephanie Kay says

        March 13, 2023 at 6:30 pm

        Thank you for sharing, so happy you liked it!

        Reply
    11. Cindy says

      April 4, 2023 at 7:09 am

      This was absolutely delicious! So flavorful with a velvety smooth sauce, couldn’t believe there’s no cream in it. Thank you Stephanie for once again creating amazing healthy go-to meals for us!!

      Reply
      • Stephanie Kay says

        April 4, 2023 at 8:00 am

        I’m so happy you enjoyed it, thank you so much for sharing!

        Reply
    12. Connie Petrou-Bonis says

      April 19, 2023 at 12:01 am

      Best veggie curry I’ve had in a longtime

      Reply
      • Stephanie Kay says

        April 19, 2023 at 8:26 am

        I’m so happy you liked it, thank you for sharing!

        Reply
    13. Libby says

      May 6, 2023 at 8:18 am

      Absolutely LOVE this recipe. Gives the best flavours and crunch with a little bit of magic. Great for meal prepping and keeps so well. Great for Meatless-Mondays. 10/10

      Reply
      • Stephanie Kay says

        May 6, 2023 at 8:18 am

        So happy you like it, thank you for sharing, Libby!

        Reply
    14. Leanne says

      September 12, 2023 at 5:39 pm

      Packed with flavour, nutritious and delicious! I will be eating more meatless meals with recipes like this one! 5 stars

      Reply
      • Stephanie Kay says

        September 13, 2023 at 7:57 am

        I’m happy you enjoyed it! Thank you for sharing. 🙂

        Reply
    15. Stephanie says

      September 16, 2023 at 8:04 am

      Delicious recipe and easy to make. Thanks Stephanie

      Reply
      • Stephanie Kay says

        September 17, 2023 at 8:17 am

        So happy you enjoyed it!

        Reply
    16. Jean says

      October 30, 2023 at 8:03 am

      I like this recipe, easy to prepare! The flavours and colours make the dish look as delicious as it tastes!

      Reply
      • Stephanie Kay says

        October 30, 2023 at 8:03 am

        Thank you for sharing, I’m so happy you enjoyed it!

        Reply
    17. Marie says

      January 22, 2024 at 1:43 pm

      Tellement bon!! On a adoré , le beurre d’arachide et les arachides hachées ajoute beaucoup! Je recommande vraiment!!

      Reply
    18. Julie says

      February 5, 2024 at 7:56 pm

      And another delicious, quick recipe. Filling and healthy with lots leftover for lunch. The squeeze of lime is an absolute must!! Thank you for these recipes!!

      Reply
    19. Mirjam says

      February 5, 2024 at 8:40 pm

      Another delicious recipe!

      Reply
    20. Sara Mayer says

      February 17, 2024 at 6:53 pm

      Just deleted all my other curry recipes- this is the best curry I’ve ever made! I threw a can of coconut milk in too. So good!

      Reply
      • Stephanie Kay says

        February 18, 2024 at 8:40 am

        Wow! I’m so happy to hear this, thank you so much for sharing!

        Reply
    21. Julia Foster says

      February 26, 2024 at 6:39 pm

      Excellent! Quick and easy. Great combination of flavours. Unfortunately, I didn’t have sweet potatoes so just used regular. However, I will definitely use them the next time as I ‘m sure they add so much to this dish.

      Reply
      • Stephanie Kay says

        February 27, 2024 at 5:53 am

        Thanks for sharing, Julia!

        Reply
    22. Kaye Crawford says

      March 23, 2024 at 7:56 pm

      It would be really helpful to if you would include nutritional information including phosphorus.

      Reply
      • Stephanie Kay says

        March 24, 2024 at 10:08 am

        The nutrition information, including calories and macronutrients, is included at the bottom of the recipe card.

        Reply
    23. Chickpea Peanut Curry says

      April 17, 2024 at 5:14 pm

      This was so good! Super duper easy to make. It takes no time at all (like for real!)
      It tastes amazing and kept well too. I used cilantro to finish it and it really felt like it made the flavors pop. I only had a can of whole tomatoes in my cupboard when I went to make it, and I used the hand blender to “dice” the tomatoes, and it kind of pureed them faster than I was ready for, but I was fine with that texture and for my preference it’s probably even better.
      If the ingredients of this recipe appeal to you, make it! You won’t be disappointed.

      Reply
      • Stephanie Kay says

        April 18, 2024 at 6:30 am

        I’m so happy you enjoyed it, thank you so much for sharing your tips!

        Reply
    Stephanie Kay Nutrition

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