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  • Writer's pictureAnne Daly

15 Minute Peanut Butter Curry

Updated: Sep 22, 2023

Yes, you read the name right! Peanut butter adds protein and delicious creaminess and texture to this vegetarian bean curry. Even better, it’s ready in a few minutes. Serves 4


1 tablespoon olive oil

1 diced red onion

2 large garlic cloves, crushed

1 teaspoon each – ground coriander & smoked paprika

½ teaspoon cayenne pepper (optional)

½ teaspoon curry powder

½ teaspoon mustard

1 can of coconut milk

4 tablespoons peanut butter

2 teaspoons tomato puree

2 tins chickpeas or mixed beans

1 vegetable stock cube

160ml of water

Sea salt & black pepper to taste

Juice of 1 lemon or lime


Heat the olive oil in a saucepan. Add the onion and cook until softened. Add the garlic and cook until it is soft, but not coloured.

Add the spices and cook for 2 minutes. Then add the coconut milk, peanut butter, tomato puree, chickpeas or beans, vegetable stock cube and lemon or lime juice. Cook for 6-8 minutes until everything is heated through and the liquid begins to thicken.

Serve while still warm. It can be frozen and reheated.

Note: You could replace peanut butter with another nut butter, such as almond butter. Use smooth or crunchy nut butter, depending on your taste.

If I have leftover cooked vegetables I add them to the curry or I add spinach in for the last few minutes cooking.


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