Peanut Butter Curry

This peanut butter curry is creamy, naturally vegan and simply bursting with flavor. It's also ready in just 30 minutes for the perfect healthy dinner to enjoy at the end of a busy day.

Peanut butter curry is delicious, good for you, and easy to make. Even though you can have it on the table in just half an hour, it tastes like a meal that has simmered on the stove for hours.

Adding peanut butter to curry makes it smooth, creamy and incredibly tasty. It's also a very delicious way to add more protein and healthy fat to a plant-based dish.

I love this peanut butter chickpea curry because it blends sweet and spicy flavors while being extra creamy and just perfect for serving over a steaming bowl of rice.

This is a vegan peanut butter curry, but you can make it your own by adding roasted chicken or turkey.

Why you'll love this peanut butter curry

• You can have it on the table in just 30 minutes using just a handful of ingredients.
• It has loads of veggie protein and fiber from peanut butter and chickpeas.
• It's creamy, rich, and so much better than takeaway.

What goes into vegan peanut butter curry

Avocado oil - You can substitute avocado oil with olive oil, canola oil or coconut oil for this curry.

Onion - Both yellow and red onions work well in peanut butter curry sauce.

Garlic, ginger and red chili pepper - Freshly chopped garlic and ginger are always best for flavor, but you can use jarred versions or a garlic ginger paste instead if that's what you have on hand.

Spices - A simple mix of curry powder and garam masala infuses this curry with plenty of flavor. If you want it to be extra spicy, you can use medium or even hot curry powder.

Alternatively, use your favorite curry paste. Korma paste is a good idea, or you can use a Thai red paste to make this a Thai peanut curry.

Crushed tomatoes - You can use canned diced tomatoes if you don't mind tomato chunks in your curry. Alternatively, use a can of plum tomatoes crushed by hand.

Peanut butter - A smooth, natural peanut butter with no added sugar or salt is best for this peanut sauce. You can use another kind of nut butter if you want.

Coconut milk - Full-fat coconut milk will make the sauce extra creamy, but if you want to reduce calories, you can use light coconut milk.

Chickpeas - I like this curry with just a can of chickpeas, but you can use two if you want it to be extra satisfying.

Broccoli - Cut the broccoli into small florets, so they cook quickly. Alternatively, you can use cauliflower florets.

How to make peanut butter curry

Heat the avocado oil in a large, deep pan and fry the onion for 5-6 minutes over medium heat until softened.

Add the garlic, ginger and red chili pepper and continue to cook for another minute.

Stir in the garam masala and curry powder, then add the crushed tomatoes, creamy peanut butter and coconut milk and stir to combine.

Add the chickpeas and broccoli, bring to a boil, then lower the heat and simmer for 10 minutes, covered with a lid.

Stir in the fresh cilantro, season to taste and serve with rice or naan, topped with some chopped peanuts if you like.

Leftovers and storage

• This peanut butter curry tastes even better the second day, so it's great for meal prep.
• Keep any leftovers in an airtight container in the fridge for up to five days.
• Reheat the curry in the microwave for 1-2 minutes until piping hot.
• This curry freezes well for up to three months.

Recipe notes and tips

• This peanut butter curry is great served over white or brown rice, but it's also perfect with naan or roti. Alternatively, you can serve it with some homemade pilau rice.
• Some other veggies that work well in this curry include cauliflower, eggplant, sweet potato, bell pepper, carrots and cauliflower.
• Add some crispy baked tofu for extra protein and texture. If you're not a vegan, you can customize this curry with any kind of protein you want, including chicken pieces, leftover turkey and shrimp.

If you liked this peanut butter curry recipe, you might also like some of my other easy vegan curry recipes:

• Potato and Butter Beans Curry
• Vegan Thai Pineapple Curry
• Easy Vegan Black Bean Curry
• Aubergine and Red Lentil Curry
• Pumpkin Tofu Curry

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