Peanut & Coconut Chickpea Curry Recipe

Introduction

This Peanut & Coconut Curry is a flavorful, comforting dish perfect for weeknight dinners. Combining creamy coconut milk, rich peanut butter, and vibrant Thai red curry, it offers a satisfying balance of spicy, sweet, and savory notes.

Ingredients

• 2 tbsp neutral-tasting oil, such as vegetable
• 3 garlic cloves, crushed
• 20g ginger, peeled and grated
• 2 tbsp tomato purée
• 3 tbsp Thai red curry paste
• 400g can chickpeas, drained and rinsed
• 350g roasted vegetables (see recipe below)
• 400g can coconut milk
• 2 tbsp peanut butter (smooth recommended)
• 2 tbsp soy sauce
• 1 tbsp honey, plus extra to taste (optional)
• 200g spinach
• 1 lime, juiced
• 25g roasted peanuts, finely chopped
• Small handful of coriander, finely chopped
• Cooked white rice, to serve

Instructions

1. Step 1: Heat the oil in a large frying pan over medium-high heat. Add the crushed garlic and grated ginger, cooking for about one minute until fragrant.
2. Step 2: Stir in the tomato purée and Thai red curry paste. Cook for 4-5 minutes until the mixture caramelizes and becomes fragrant.
3. Step 3: Add the chickpeas, roasted vegetables, coconut milk, peanut butter, soy sauce, and honey. Bring the curry to a simmer.
4. Step 4: Let the curry bubble gently for 10 minutes until it thickens slightly.
5. Step 5: Stir in the spinach and cook for 4 minutes until wilted.
6. Step 6: Season with salt, pepper, lime juice, and more honey if needed. Adjust to your taste preferences.
7. Step 7: Serve the curry topped with chopped roasted peanuts and coriander alongside cooked white rice.

Tips & Variations

• Use crunchy peanut butter instead of smooth for added texture.
• Add other vegetables like bell peppers or carrots if you don’t have roasted vegetables on hand.
• For a spicier version, increase the amount of Thai red curry paste or add a chopped chili.
• Replace soy sauce with tamari for a gluten-free option.
• Serve with brown rice or quinoa for a whole-grain twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much. This curry can also be frozen for up to one month—defrost overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beans instead of chickpeas?

Yes, you can substitute chickpeas with cannellini beans, kidney beans, or black beans depending on your preference. Adjust cooking times if using dried beans.

Is this curry suitable for vegans?

It can be made vegan by using maple syrup or agave instead of honey. The rest of the ingredients are plant-based.

Peanut & Coconut Chickpea Curry Recipe

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★★★★★

4.5 from 52 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A rich and flavorful Peanut & Coconut Curry combining creamy coconut milk, nutty peanut butter, and vibrant Thai red curry paste, tossed with tender chickpeas, roasted vegetables, and fresh spinach. This dish offers a perfect balance of sweet, savory, and spicy notes, garnished with crunchy roasted peanuts and fresh coriander, served over fluffy white rice for a comforting and wholesome meal.

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Ingredients

Scale 1x2x3x

For the Curry:

• 2 tbsp neutral-tasting oil (such as vegetable oil)
• 3 garlic cloves, crushed
• 20g ginger, peeled and grated
• 2 tbsp tomato purée
• 3 tbsp Thai red curry paste
• 400g can chickpeas, drained and rinsed
• 350g roasted vegetables (pre-roasted as per recipe)
• 400g can coconut milk
• 2 tbsp smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey, plus extra to taste (optional)
• 200g spinach
• 1 lime, juiced

To Serve:

• 25g roasted peanuts, finely chopped
• Small handful of coriander, finely chopped
• Cooked white rice

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Instructions

1. Heat the oil and aromatics: Heat 2 tablespoons of neutral-tasting oil in a large frying pan over medium-high heat. Add the crushed garlic cloves and grated ginger, frying for about one minute until fragrant.
2. Add tomato purée and curry paste: Stir in 2 tablespoons of tomato purée and 3 tablespoons of Thai red curry paste. Cook the mixture for 4–5 minutes, allowing it to caramelize and release its fragrant aroma.
3. Add main ingredients and simmer: Stir in the drained and rinsed 400g can of chickpeas, 350g of pre-roasted vegetables, 400g can of coconut milk, 2 tablespoons of smooth peanut butter, 2 tablespoons of soy sauce, and 1 tablespoon of honey. Bring the mixture to a simmer and let it bubble gently for 10 minutes until the sauce has thickened.
4. Wilt the spinach: Add 200g spinach to the pan and cook for an additional 4 minutes, stirring occasionally until the spinach is wilted and incorporated into the curry.
5. Season and finish: Season the curry with salt and pepper to taste, then add the juice of 1 lime. Adjust sweetness by adding more honey if desired.
6. Serve: Serve the curry over cooked white rice, garnished with finely chopped roasted peanuts and fresh coriander for added texture and flavor.

Notes

• Roasted vegetables can include bell peppers, zucchini, carrots, or any preferred mix roasted until tender.
• Use smooth peanut butter for a creamier texture; crunchy peanut butter can be used if preferred for extra crunch.
• Adjust the level of curry paste according to your heat tolerance.
• This dish is great served with jasmine or basmati rice but can also be paired with quinoa for a healthier twist.
• Vegetarian and can be made vegan by replacing honey with maple syrup or agave nectar.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Thai

Keywords: Peanut curry, coconut curry, Thai red curry, chickpea curry, vegetarian curry, coconut milk curry