Description
This 10 Minute Peanut Butter Curry is incredibly quick and easy to make. It’s perfectly spiced, packed with chickpeas, naturally vegan, gluten-free, and tastes even better than takeout.
Ingredients
- 2 tablespoons oil
- 2 large garlic cloves, crushed
- 1 onion, roughly diced
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- Pinch of chili flakes
- 1 (400 g) can full-fat coconut milk
- 4 tablespoons peanut butter (smooth or crunchy)
- 2 tablespoons tomato puree
- 2 (400 g) cans chickpeas, drained
- 1 vegetable stock cube or stock pot
- Juice of 1 lime
Instructions
- Finely dice the onion and crush the garlic.
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for a few minutes until softened.
- Stir in the paprika, ground coriander, cayenne pepper, and chili flakes until fragrant.
- Add the coconut milk, peanut butter, tomato puree, drained chickpeas, vegetable stock cube, and lime juice. Stir until everything is well combined.
- Bring the curry to a gentle boil and cook over high heat for 5-6 minutes, stirring occasionally, until the sauce thickens.
- Serve immediately with rice, naan bread, or your favorite side.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months. Defrost completely before reheating over low heat.
- Use either smooth or crunchy peanut butter depending on your preference.
- Double the cayenne pepper and chili flakes for a spicier curry.
- If you have extra time, simmer the curry a little longer for an even deeper flavor.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired