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 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 flavour 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 flavours from the sweet potatoes and tomatoes pairs really with the salty flavours 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:
Chickpea Peanut Curry
Made in one pot and ready in less than 30 minutes, this chickpea peanut curry is a great vegetarian weeknight meal!
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 6 servings 1x
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Category: Main
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Method: Stovetop
- Diet: Vegetarian
Prep Time:
Yield:
Category:
Method: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
- In a large pot on medium-high warm, warm the olive oil.
- Add onion and cook for 3-4 minutes until tender and translucent. Add garlic and cook for an additional 1-2 minutes until tender.
- 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.
- 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.
- Once cooked, add chopped spinach, stir to combine and cook for an additional 1 to 2 minutes until wilted.
- 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
Keywords: peanut butter, chickpea, sweet potato, easy, healthy
This is delicious! Meal prep is done and lunches are now ready for the week. 🙂
★★★★★
Delicious!! So many flavours. So quick and easy to make. Very nice portion size to have meals for later.
★★★★★
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.
★★★★★
Superb! Excellent flavors; bright & colorful! A good healthy vegan meal! Lots of kudos for this recipe! Thanks for your genius!
★★★★★
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.
★★★★★
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.
★★★★★
So delicious! If PB is your thing, this recipe is for you!
★★★★★
boom baby
★★★★★
Do you think I could substitute in coconut milk and/or water for the stock?
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.
Very flavourful
★★★★★
Thank you for sharing, so happy you liked it!
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!!
★★★★★
I’m so happy you enjoyed it, thank you so much for sharing!
Best veggie curry I’ve had in a longtime
★★★★★
I’m so happy you liked it, thank you for sharing!
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
★★★★★
So happy you like it, thank you for sharing, Libby!
Packed with flavour, nutritious and delicious! I will be eating more meatless meals with recipes like this one! 5 stars
★★★★★
I’m happy you enjoyed it! Thank you for sharing. 🙂
Delicious recipe and easy to make. Thanks Stephanie
★★★★★
So happy you enjoyed it!