A speedy curry that will leave you feeling full and satisfied. Once you try this vegan chickpea peanut butter curry, you’ll be making it all the time!
Last year I made this easy and quick coconut chickpea curry which has since become my go-to speedy dinner. It’s so convenient and it’s the kind of recipe that you probably already have all the required ingredients for in your cupboard. Even if you don’t, you can easily adjust it depending on what you have available or to your liking.
I wanted to make something similar, but with different flavours just so I have a variation to fall back on if I don’t have coconut milk for example or if I’m simply craving a change, which happens. I still wanted a recipe that’s really easy to put together and without too many ingredients.
Just like with the coconut chickpea curry, this vegan chickpea peanut butter curry is one of those recipes that you most likely already have the ingredients for in your kitchen. I used tamari to make it gluten-free, but you can use soy sauce if you don’t need to avoid gluten as it is much easier to get hold of. You can use other types of protein like tofu or chicken if you’re not plant-based.
I actually never thought peanut butter would go in a curry, but it really does! Especially merged with the flavours of the soy sauce, garlic and lemon juice. This curry is such a crowd pleaser and you can double it up to have for lunch/dinner the following day. You can even freeze leftovers and thaw on days when you know you don’t have time to cook anything in the evening when you get home. Very handy for those days when you don’t have the energy to cook and tempted to order a takeaway!
Vegan Chickpea Peanut Butter Curry
2x 400g cans chickpeas, drained and rinsed
1 tbsp sesame oil
3 garlic clove, finely chopped
60g (2 heaped tbsp) smooth natural peanut butter
2 tbsp tamari or soy sauce
Juice of 1 lemon
120ml (1/2 cup) water
1 tbsp sriracha or 1 tsp chilli powder
Serve with rice/quinoa & broccoli
Heat the oil in a frying pan, then add in the garlic and cook on a medium heat for 1 minute.
Add in the chickpeas and cook for another minute.
Add the peanut butter, tamari/soy sauce, lemon juice, sriracha and water. Cook on a medium heat for 7-10 minutes.
Serve with cooked quinoa and broccoli.