This vegan peanut chickpea curry is a healthy comfort food dream! It is made indulgent and creamy with the addition of peanut butter, yet is also wholesome, with lots of vegetables. Gluten-free, oil-free, ready in 15 minutes.
Some days, you want to get creative in the kitchen. On other days, you want to go right back down to basics. There's a variety of meals than entails for me. They range from salads and stir-fries to simple yoghurt bowls.
But as I'm writing this, it's the start of December, which means simple has to coexist with comforting. In other words, I couldn't think of a better excuse to eat curry every day, sometimes twice. If you follow me on Instagram, you know I make variations of chickpea curry all the time.
And this vegan peanut chickpea curry is one of my favourites. If you're an easy and healthy comfort food lover like me, you want to make this one ASAP!
Vegan peanut chickpea curry
There are many reasons as to why I make quick curries all the time. This one exemplifies pretty much all of them.
First of all, I simply love the flavour of curry - and who doesn't?! The aromatic spices fill your entire kitchen during the cooking process, and the final result is just a delightful combination of savoury and spice - however, you can adjust the latter component to your liking. The vegetables here add crunch and a hint of colour. At the same time, the chickpeas make this curry filling and satisfying.
For a perfect finishing touch, I love to add peanut butter to this chickpea curry. Any sugar-free peanut butter variety works, but try to find an unsalted, preferably deep-roasted one for best results. The peanut butter adds extra creaminess and depth of flavour to the sauce.
What vegetables should I add to curry?
The answer to this question is both easy and leaves you overwhelmed due to the abundance of choice. It really is up to you! I would recommend something green and crunchy, like the sugar snap peas I added. Tenderstem broccoli and asparagus also work really well.
However, the possibilities are endless and I encourage you to experiment with what you have in your fridge, using up those leftover veggies at the same time.
What's so amazing about this easy curry?
It is...
- Super simple and beginner-friendly.
- Flavourful.
- Intensely savoury.
- Comforting and warming.
- Made with simple ingredients
- Ready in 15 minutes.
- Perfect for weeknight dinners.
- Gluten-free.
- Oil-free.
- Versatile.
How to make this vegan curry
- Start by adding the onion and the sugar snap peas to a non-stick frying pan and cook for 2-3 minutes, until the onion softens and the peas are bright green.
- Stir in the chickpeas together with tomato paste and season to taste with black pepper.
- Pour in the coconut milk, and add the curry powder, turmeric, garam masala, tamari and lemon juice. Stir over a medium heat for around 4-5 minutes, until the sauce starts to thicken.
- Add the kale and the peanut butter, and continue stirring for a further 2-3 minutes, until the kale wilts.
- Serve over a bed of rice of your choice.
Tips and modifications
- This works with other varieties of beans as well.
- You can use either curry powder or curry paste, but just check the ingredients to make sure it's vegan.
Other vegan curry recipes
Let me know in the comments: what's your go-to easy meal? If you give this vegan peanut chickpea curry a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below.
📖 Recipe
Equipment
- Frying pan
Ingredients
- 1 large onion, chopped
- 7 oz sugar snap peas
- 1 can chickpeas, drained and rinsed
- 2 tbsp tomato paste
- black pepper, to taste
- ½ can coconut milk
- 2 teaspoon curry powder
- 1 tbsp turmeric
- 1 teaspoon garam masala
- 1 tablespoon tamari
- ½ lemon, juice of
- 1 tablespoon peanut butter
- 1 cup kale, de-stemmed and chopped
Instructions
- Start by adding the onion and the sugar snap peas to a non-stick frying pan and cook for 2-3 minutes, until the onion softens and the peas are bright green.
- Stir in the chickpeas together with tomato paste and season to taste with black pepper.
- Pour in the coconut milk, and add the curry powder, turmeric, garam masala, tamari and lemon juice. Stir over a medium heat for around 4-5 minutes, until the sauce starts to thicken.
- Add the peanut butter and kale, and continue stirring for a further 2-3 minutes, until the kale wilts.
- Serve over a bed of rice of your choice.
Nutrition (estimated per serving)
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