Description
This 10 Minute Peanut Butter Curry is rich, creamy, and packed with bold flavor. Made with chickpeas, coconut milk, peanut butter, and warming spices, it’s a quick vegan and gluten-free dinner that’s perfect for busy weeknights.
Ingredients
- 2 tbsp oil
- 2 large garlic cloves, crushed
- 1 onion, roughly diced
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- Pinch chili flakes
- 1 (400g) can full-fat coconut milk
- 4 tbsp peanut butter (smooth or crunchy)
- 2 tbsp tomato puree
- 2 (400g) cans chickpeas, drained
- 1 vegetable stock cube or stock pot
- Juice of 1 lime
Instructions
- Finely dice the onion and garlic.
- Heat oil in a large pot over medium heat.
- Add onion and garlic and cook for 2–3 minutes until softened.
- Stir in paprika, cayenne pepper, ground coriander, and chili flakes.
- Add coconut milk, peanut butter, tomato puree, chickpeas, vegetable stock cube, and lime juice.
- Stir well until everything is fully combined.
- Cook over high heat for 5–6 minutes, stirring occasionally, until slightly thickened.
- Serve immediately with rice, naan, or your favorite side.
Notes
- Use either smooth or crunchy peanut butter.
- Double the spices if you prefer a hotter curry.
- Simmer longer for a deeper, richer flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze in an airtight container for up to 2 months.
- Defrost completely before reheating over low heat.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: International