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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

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:

  • Veggie Curry in a Hurry
  • Yellow Squash and Chickpea Curry
  • Sweet Potato 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 1x
  • 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

Keywords: peanut butter, chickpea, sweet potato, easy, healthy

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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
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