Chickpea Peanut Butter Curry
Servings: 4 servings
Calories: 622kcal
This creamy chickpea peanut butter curry comes together in just 15 minutes with pantry staples like curry paste, coconut milk, and chickpeas.
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Ingredients
- 2 tablespoons olive oil
- 2 medium Yukon Gold potatoes peeled and cut into ¼-inch dice
- 1 medium yellow onion chopped
- 2 tablespoons red curry paste substitute 2 teaspoons curry powder
- ¼ cup tomato sauce
- 1 13.5-oz can full-fat coconut milk
- 2 15-oz cans chickpeas, drained and rinsed
- 4 tablespoons peanut butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh cilantro chopped, plus more for garnish
Instructions
- Heat oil in a large skillet or Dutch oven over medium heat until shimmering.
- Add potatoes and cook, stirring occasionally, until lightly browned, about 3 minutes.
- Stir in onion and cook until softened, about 2 minutes.
- Add curry paste, tomato sauce, and coconut milk. Stir to combine, reduce heat to medium-low, and simmer until potatoes are fork-tender, 8-10 minutes.
- Stir in chickpeas and peanut butter until the peanut butter is fully incorporated and the sauce is creamy, about 2 minutes.
- Season with salt and pepper. Garnish with cilantro and serve hot over rice or with flatbread.
Notes
- Red curry paste gives a classic Thai-style heat; use mild curry paste or curry powder for less spice
- Smooth peanut butter melts more easily into the sauce — avoid chunky or natural with oil separation
- The curry develops deeper flavor after resting, making it ideal for meal prep and next-day lunches
- Potatoes should be fork-tender before adding chickpeas; if still firm, simmer a few more minutes
Nutrition
Calories: 622kcal | Carbohydrates: 54g | Protein: 18g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 1333mg | Potassium: 1055mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1297IU | Vitamin C: 22mg | Calcium: 130mg | Iron: 7mg
