This creamy, vegan peanut butter curry with chickpeas and cauliflower makes for a delicious and comforting quick meal.
This vegetarian curry is naturally high in protein – thanks to the peanut butter and chickpeas. It also contains 3 of your 5 a day and is quick and easy enough to make after work.
The peanut butter provides a wonderful nuttiness that works so nicely in this curry. My version is mild, with just one chilli, but you can easily increase the spice levels – the curry can take it!
Serve with basmati rice or naan bread, or enjoy by itself.
The Ingredients
- Vegetable oil – to start the cooking. You could also use olive oil.
- Onion, garlic, ginger, chilli – the big four to start any curry off! You can switch the onion for shallots, if you like, and the red chilli can be substituted for green chilli. It’s best with fresh, but if you need to use pre minced or frozen then you can.
- Garam masala – I love this spice blend – it works beautifully here. If you can’t find any, you can use a medium curry powder.
- Tinned tomatoes – use crushed or chopped tomatoes, rather than passata or tomato paste.
- Peanut butter – use a version that has no added salt or sugar. You can use either smooth or crunchy.
- Coconut milk – use full fat for the creaminess and taste.
- Chickpeas and cauliflower – I use tinned chickpeas and frozen cauliflower. This makes it a great store cupboard meal! You could, of course, use fresh cauliflower. You could also switch it up and add some broccoli or courgette, if you have it.
If you love this vegetarian curry recipe, then you’ll also like:
- Courgette and Coconut Dal
- The Creamiest Butter Halloumi Curry
- Spinach and Chickpea Curry with Fried Egg
- Vegetable Korma
- Bottom-of-the-Freezer Vegetable Dahl
Vegan Peanut Butter Curry
A delicious vegan peanut butter curry with chickpeas and cauliflower.
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Ingredients
- 1 tablespoon vegetable oil
- 1 onion peeled and finely chopped
- 4 garlic cloves peeled and finely chopped
- 2 inch piece of ginger peeled and finely chopped
- 1 red chilli finely chopped
- 2 teaspoons garam masala
- 400 grams tin of chopped tomatoes
- 2 tablespoons peanut butter
- 400 ml coconut milk
- 2 x 400 grams tin of chickpeas
- 300 grams frozen cauliflower florets
- Fresh coriander to serve
Instructions
- Heat the oil in a large pan over a medium heat. Add the onion, garlic, ginger and chilli. Cook for 3-4 minutes, until fragrant.
- Add the garam masala. Stir, cook for 30 seconds, then add the chopped tomatoes.
- Bring to a boil, then add the peanut butter. Stir until it has dissolved into the liquid, then add the coconut milk.
- Tip in the chickpeas (drained) and cauliflower. Turn the heat down to low and simmer for 15 minutes.
- Serve topped with a sprinkle of chopped coriander leaves.
Video
Incredible creamy vegan curry!