Cookies 🍪 - we have to ask!

This site uses cookies to analyse performance.

Opt-in one time and never be prompted again.

Yeah, whatever!

Need a faster version of this page?

Creamy Peanut Butter Chickpea Curry

May 09, 2021 by Samuel Anthony

Dinner High Fibre High Protein High Iron

Traditional Indian Chickpea Curry with Brown Rice, Sweet Potato and Coconut

Give this vegan curry a try! Delicious peanut butter, chickpea, spinach and tomato curry with chunky sweet potato and traditional Indian spices.

Jump to:

The Best Vegan Chickpea Curry

Promise! 😉

Chickpea curry is a personal favourite of mine, but a chickpea curry with coconut milk AND peanut butter sounded too good not to try!

This recipe is so simple, nutritious and - most importantly - delicious! 😍

Chunky cubes of sweet potato in a warm tomato, coconut milk and peanut butter sauce make this feel totally indulgent - but it is all made with plants!

Coriander topped chickpea curry with turmeric

When it comes to a chickpea curry, traditional Indian spices are a must. Turmeric is an incredible ingredient to add to any dish and packs curcumin which is touted for its multiple health benefits.

Also, who doesn't love a peanut butter curry!? I know it's a divided opinion but if you ask me it is a YES to peanut butter - try this recipe and tell me different!

Be imaginative - not got sweet potato, substitute for potatoes. Chickpea and potato curries are equally delicious - I just prefer the flavour and nutrition offered by a sweet potato. One serving of the curry with sweet potatoes can contain over 200% of your RDA of Vitamin A - which is vital for immune health.

You can substitute coconut milk with vegan coconut yoghurt - this works great in a curry too with a little oat milk to loosen.

Fresh or chopped tomatoes work fine and boast iron, fibre and vitamin C. They also give the spinach a great sauce to wilt into.

I served the curry with brown rice for added carbs and fibre - it would go perfectly with homemade vegan naan breads or rotis too.

I feel I'm already rambling... but I still haven't mentioned chickpeas. Also called garbanzo beans (which I personally find much cooler 😎). The chickpeas are a great source of protein in this vegan curry and help to raise the nutritional profile of the entire dish. Fibre is also really boosted by the chickpeas.

Spinach and delicious indian spices bring the iron content of this dish to a whopping 11mg per serving!!

As with all my recipes, please share your pictures @goplantbased.me on instagram or use #GetHealthyWithPlants

Vegan Peanut Butter Sweet Potato and Chickpea Curry

Delicious easy vegan sweet potato and chickpea curry recipe with peanut butter, coconut, tomato and spinach. Fresh and plant based.

Prep

15 mins

Cook

20 mins

Total

35 mins

Serves

3

Ingredients

  • 1tbsp rapeseed oil
  • 1 red onion, chopped
  • 3 garlic cloves
  • 1tbsp ginger
  • 400g cherry tomatoes, halved
  • 330g chickpeas
  • 2 small sweet potato
  • 1 cup spinach
  • 1/2 head broccoli
  • 400g tomatoes
  • 2 tsp turmeric
  • 2 tsp paprika
  • 1/2 tsp cumin seeds
  • 1/4tsp black pepper
  • 1tsp Himalayan pink salt
  • 1 tbsp curry powder
  • 150ml coconut milk
  • 4tbsp smooth peanut butter
  • 200g brown rice (75g per serving)

Method

Finely chop the red onion, garlic and ginger. Roughly chop the broccoli. Half the tomatoes.

Cook the rice and boil the sweet potatoes (skin on, chopped into 1 inch cubes) in separate saucepans.

heat the oil in a large saucepan over a medium heat. Fry the onions for 2 minutes.

Add the ginger and garlic and stir for 1 minute.

Next, add the cherry tomatoes and leave for 3-4 minutes leaving the saucepan covered with a lid.

Next, add the remaining curry ingredients to the saucepan.

Place a lid over the pan and gently simmer for up to 10 minutes. Stir occasionally.

Serve


Calories

677

Fibre

22g

Protein

25g

Iron

11mg

Vitamin C

200mg

Calcium

264mg

Cholesterol

0mg


Read next

Cacao and peanut butter oats in a bowl topped with flaxseeds and banana.

Peanut Butter Banana and Cocoa Overnight Oats

Indulgent cacao steel cut overnight oats oozing with peanut butter topped with banana and flaxseeds. Protein, fibre and iron-rich vegan breakfast.

Read article

Pink beetroot hummus on with a side salad.

Lunch

Beetroot Hummus: Low Fat Raw Vegan Hummus for the Heart

Beetroot hummus recipe with chickpeas, tahini and miso paste! Beetroot is a great ingredient for lowered blood pressure and makes wonderfully pink hummus with only whole foods.

Read recipe
Saucepan with golden vegan baked beans.

Breakfast

Healthy Vegan Homemade Baked Beans Recipe

Vegan sugar free healthy baked beans recipe with chickpeas - here is how to prepare your own whole food homemade baked beans from scratch.

Read recipe

Breakfast

Scrambled Tofu - Vegan Scrambled Egg Recipe

Tofu scramble recipe with turmeric, black pepper and kala namak (black salt). Whole food plant based tofu breakfast recipe.

Read recipe
All WFPB recipes

Vegan brand? Advertise here for just £5 a month! Learn more here