top of page

Peanut Butter & Chickpea Curry

So. I am slightly obsessed with peanut butter at the moment and have it with nearly everything I eat; in my porridge, on my toast, as a snack, in my brown rice and now I’ve put it into a curry! It was a TOTAL experiment, I just wanted to know if the creaminess of the PB would add anything to a pretty standard chickpea curry. AND IT DOES! The taste is subtle – but it definitely adds an additional creamy and rich texture to the sauce and works very well with all the other spices. I love it – so give it a bash and let me know what you think!

Serves 2


  • Rapeseed oil

  • 1 tsp cumin seeds

  • ½ tsp coriander seeds

  • 1 white onion, finely chopped

  • 4 garlic cloves, crushed

  • 5cm piece of fresh ginger, grated

  • ½ tsp turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp hot chilli powder or chilli flakes

  • ½ can (200g) chopped tomatoes

  • 400g tinned chickpeas, drained and washed

  • 1 red pepper, chopped in 1cm pieces

  • 1 baby pak choy, thinly sliced

  • 3 large handfuls of fresh spinach

  • 1 tbsp. organic smooth peanut butter

  • 150ml water

  • Salt to taste

  • Finely sliced spring onions and chopped fresh coriander to finish


  1. Grab a large saucepan and heat a large glug of rapeseed oil. When hot, add the cumin seeds and coriander seeds. Let them sizzle for 30 seconds and then add the chopped onion and cook for 6-7 minutes on a medium heat, until they start to brown.

  2. Then add in the garlic and ginger and continue to cook for 2 minutes.

  3. Add to the pan the turmeric, ground cumin, ground coriander, and chilli powder. Give this a good stir and cook for 1 minute. Then add in your chopped tomatoes and cook for 5 minutes, stirring often.

  4. Add the chickpeas, red pepper, pak choy and spinach. Give this all a good stir and then add in the peanut butter, water and salt to taste. Bring to this to a simmer, and then place a lid on the pan, reduce the heat to low and then leave to simmer away for 5 minutes.

  5. Serve in a large bowl and finish with a sprinkle of the spring onions and coriander.

And enjoy!


Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon
bottom of page