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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Stovetop
- Diet: Vegetarian
- 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
- 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.
- 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