vegan peanut butter chickpea curry
Peanut Butter Chickpea Curry
Serves 2
Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
  1. 100g sugar snap peas (trimmed) or garden peas
  2. 1 tbsp oil
  3. 2 mild red chillis, finely chopped
  4. 2 cloves garlic, minced
  5. 1 onion, chopped
  6. ½ red pepper, chopped
  7. ½ green pepper, chopped
  8. 1 tsp ground cumin
  9. 1 x 400g tin chopped tomatoes
  10. 1 x 400g tin chickpeas, drained
  11. 1 x 400g tin cannellini beans, drained
  12. 150ml vegetable stock
  13. 2 tbsp (heaped) smooth peanut butter
  14. 1 tbsp freshly squeezed lemon juice
  15. 1 tbsp Thai red curry paste
  16. 3 tbsp fresh coriander, chopped, plus more for garnish
  17. Rice, to serve
  1. Parboil the peas for a few minutes, until just tender. Drain and set aside.
  2. Heat the oil in a large, deep frying pan or wok, and add the chilli, garlic and onion. Cook over a medium-low heat for a couple of minutes, until fragrant. Add the peas and pepper and cook for another 5 minutes or so, until all the vegetables are tender.
  3. Add the red curry paste, cumin, tomatoes, chickpeas, cannellini beans, stock and peanut butter, and mix gently until the peanut butter has completely melted into the liquid. Simmer gently for 5-10 more minutes, until the chickpeas are hot.
  4. Add the lemon juice and chopped coriander, and mix well. Serve with rice, topped with more fresh coriander.
Adapted from
Eat Plants Not Animals