This peanut butter chickpea curry is creamy, spicy, and full of vegan protein in the form of chickpeas. An easy vegan dinner that is ready in under 30 minutes and meal-prep friendly.
Cook Time:30 minutes
Total Time:30 minutes
2 tbsp unrefined coconut oil
1 medium sweet onion
1/2 tsp coarse sea salt
4 cloves of garlic
1 large “thumb” of fresh ginger, about 2–3 inches
1 small green chili
1 tbsp curry powder of choice
1 tsp turmeric
1 tsp cumin
2 tbsp tomato paste
1/3 cup creamy peanut butter
1/2 cup coconut milk
1/2 cup water
1 tsp tamari
3 cups cooked chickpeas (about 2 cans’ worth)
4 cups baby spinach
the juice of 1 large lime
optional, to serve: chopped peanuts, cilantro, chili flakes, sriracaha
Start preparing your rice or roasted sweet potatoes now if you’ll be serving them.
Heat a large pan over medium with your coconut oil ( I used a large cast iron. A soup pot would be fine too)
Dice your onion and add it to the pan with the salt. Cook for about 5 minutes.
Roughly chop your garlic, peeled ginger, and chili. They are getting blended later, so don’t worry about perfection here. Add these to the pan and cook for 2-3 minutes
Add the curry powder, turmeric, and cumin along with a splash of water and mix well. Let the spices cook for a minute or so and then scrape the contents of the pan into a blender along with the tomato paste, peanut butter, coconut milk, water, and tamari. Blend until very smooth.
In the same pan, add the cooked chickpeas and the blended sauce. Heat this mixture until it’s nearly boiling, then reduce to low and cook for 15 minutes, stirring occasionally. Cook for longer if desired.
Roughly chop your baby spinach and add it to the pan along with the lime juice and more salt if needed. Stir well.
Once the spinach wilts, serve with desired sides and garnishes and enjoy! Store in the fridge for up to a week.