Description
This 10 Minute Peanut Butter Curry is an incredibly quick and easy vegan curry made with chickpeas, creamy coconut milk, peanut butter, tomato puree, and warming spices. It is perfectly spiced, delicious, gluten free, and made with simple accessible ingredients.
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 chilli flakes
- 400 g can full-fat coconut milk
- 4 tablespoons peanut butter, crunchy or smooth
- 2 tablespoons tomato puree
- 2 x 400 g tins chickpeas, drained
- 1 vegetable stock cube or 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.
- Add the paprika, cayenne pepper, ground coriander, and chilli flakes. Stir well to combine.
- Add the coconut milk, peanut butter, tomato puree, drained chickpeas, vegetable stock cube or pot, and lime juice. Stir everything together.
- Cook over high heat for 5-6 minutes, stirring occasionally, until the curry starts to thicken.
- Serve hot and enjoy.
Notes
You can use either smooth or crunchy peanut butter. For a spicier curry, double the spice quantities. If you have more time, allow the curry to simmer a little longer to develop more flavor. Store in the refrigerator for up to 3 days. To freeze, allow the curry to cool completely, transfer to an airtight container, and freeze for up to 2 months. Defrost and reheat over low heat until piping hot.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian