Spicy Peanut Chickpea Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
583 kcal
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Course
Main Course
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Cuisine
International
Spicy Peanut Chickpea Curry
Description
This chickpea curry uses peanut butter and coconut milk to create a creamy base enriched by smoked paprika and Korean gochujang paste, which contribute a smoky and spicy depth. Chickpeas lend a hearty, earthy note, balancing the richness of the sauce. The addition of diced tomatoes introduces acidity and freshness, while whole peanuts add an extra crunchy element.
The dish is finished with fresh spinach stirred in just before serving, adding color and mild vegetal flavor. This one-pot approach simplifies preparation and results in a thick, warming curry that suits vegetarian meals or can complement rice or flatbreads as a filling main course.
Using crunchy peanut butter adds extra peanut texture within the sauce. The curry can be garnished with additional peanuts and chili flakes for more heat and crunch. It stores well in airtight containers, making it convenient for batch cooking and reheating throughout the week.
Ingredients
- 1 onion chopped
- 5 cloves garlic
- 2 cans chickpeas 540ml per can
- 1 tbsp smoked paprika
- salt to taste
- black pepper to taste
- 5 tbsp peanut butter smooth
- 1 tsp chili flakes
- 1.5 tbsp gochujang paste Korean Hot Pepper Paste
- 1/4 cup peanuts
- 1 can diced tomatoes 796ml
- 1 can coconut milk 398ml
- 2 cups spinach
Instructions
- In a large pan or skillet, add a drizzle of oil before adding in some diced onions, letting it sweat for a minute or so before adding in the garlic.
- Add in your chickpeas, smoked paprika, salt, and pepper. Stir.
- Add in your peanut butter and keep stirring it so it can melt in the heat.
- While stirring, mix in the chili flakes gochujang paste, peanuts, and a can of diced tomatoes.
- Finally, add in a can of (full fat) coconut milk and let everything simmer for 5 minutes, stirring occasionally. Stir in spinach before serving.
- Serve with peanuts and a sprinkle of chili flakes on top (and optional dried basil as garnish and rice as a side) or store in airtight containers for the week.
Notes
- Crunchy peanut butter can replace smooth for added texture within the curry.
- Serve with rice or flatbreads to balance the curry’s richness and spice.
- Store leftovers in airtight containers for convenient reheating during the week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Serving | 6servings | |
| Calories | 583kcal | 29% |
| Carbohydrates | 65g | 22% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Sodium | 113mg | 5% |
| Potassium | 1192mg | 25% |
| Fiber | 17g | 68% |
| Sugar | 14g | 28% |
| Vitamin A | 1825IU | 37% |
| Vitamin C | 21mg | 23% |
| Calcium | 175mg | 18% |
| Iron | 9.9mg | 55% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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