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easy curry recipe

Dinner Recipe

15 Minute Vegan Peanut Butter Curry

Posted on September 2, 2022
the BEST vegan peanut butter curry

The EASIEST Vegan Peanut Butter Curry

Ready in 15 minutes, this vegan peanut butter curry recipe is so simple to make. You can cook it big batches for the week, freezer friendly and uses cheap ingredients. I love making this in batches so you have enough left over for lunch the next day. You can also leave this in a slow cooker to simmer away whilst at work.

How to make a quick peanut butter curry vegan?

Tinned Tomatoes- This is such a key and cheap ingredient, the tomatoes really bring the richness to the curry.

Coconut Milk- Just to stress, I’m using TINNED coconut milk for this recipe, preferably the full fat kind. We want as much richness to this dish as possible.

Chickpeas- Such a cheap and easy way to bulk out a recipe as well as getting a bit of protein in.

Curry Powder- Now this could ruffle some feathers, but we’re not making a master piece, we’re making a quick and easy curry. I’ve used mild curry powder for this recipe.

Peanut Butter- I love using a rich peanut butter such as Manilife or Pip ‘n’ Nut as they offer a delicious flavour of roasted peanuts. If you were to make a traditional peanut curry you would use nuts, but again, we’re keeping this simple and accessible.

easy 15 minute vegan peanut butter curry

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the BEST vegan peanut butter curry

15 Minute Vegan Peanut Butter Curry

Ready in 15 minutes, this vegan peanut butter curry recipe is so simple to make. You can cook it big batches for the week, freezer friendly and uses cheap ingredients.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 2 shallots
  • 3 cloves garlic
  • Thumb sized piece ginger
  • 2 peppers
  • 1 tan of chickpeas drained
  • 400 ml tinned coconut milk full fat
  • 400 ml tinned tomatoes
  • 1 heaped tbsp peanut butter
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • Large pinch salt & pepper
  • 50 g spinach
  • Squeeze of 1 lime
  • Sprinkle Of chilli flakes

Instructions
 

  • Roughly chop the shallots, ginger and garlic and get into a hot pan with a drizzle of oil
  • In the meantime chop the peppers, add to the pan
  • After a minute or two add the drained chickpeas and tinned tomatoes
  • Add the spices and seasoning followed by the coconut milk
  • Stir together on a high heat then add in the peanut butter
  • Add the spinach just before serving and sprinkle with chilli flakes and a good squeeze of lime

Notes

Of course you can leave this to simmer for another 15 minutes, in fact it will give the flavours longer to infuse BUT you can have this whipped together in no time

If you like this why not try my Massaman Inspired Curry

Vegan Massaman Curry with Sweet Potato and Lentil

Dinner Recipe

15 Minute Chana Masala

Posted on March 16, 2020
vegan chana masala recipe tilda rice

15 Minute Recipe

This vegan chana masala is absolutely delicious, really easy and can be on your table in less than 30 minutes from prep to plating up. The recipe is made up of mainly tinned produce, this can be whipped together on a week night with minimal fresh ingredients. Using key ingredients of tomatoes, chickpeas, garlic and garam masala it’s a delicious hearty bowl full.

Ingredients Breakdown

Chickpeas- The main bulk of the recipe is using chickpeas. You can either use tinned or dried,  but remember if you’re using dried chickpeas you will need to boil for a few hours to soften and cook.

Tomatoes- Traditionally using fresh tomatoes, this can be easily adapted if you have a few punnets. Use around 650-800g fresh tomatoes and make sure they’ve broken down whilst cooking to avoid any large chunks.

Coconut Milk- This is not a typical ingredient for a traditional chana masala however I’ve added due to my boyfriend preferring a creamier curry base. However this is just as delicious without this ingredient, simply add an extra 300-400ml of water to help reduce the concentration of tomatoes.

Garam Masala- This is a blend of spices that is typically used within a chana masala. It consists of cardamom pods, cumin seeds, coriander seeds, pepper and cinnamon.

vegan chana masala recipe tilda rice

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vegan chana masala recipe tilda rice

15 Minute Chana Masala

Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 People

Ingredients
  

For the base

  • 2 x 400g tin chickpeas
  • 2 x 400g tinned tomatoes
  • 3 garlic cloves minced
  • 1 medium heat red chilli
  • 1 thumb sized piece of ginger 1/2 grated and 1/2 finely chopped
  • 2 x 400ml coconut milk optional to make it creamy as traditionally it's just tomatoes
  • 200 ml water

Spices & Seasoning

  • 1 tsp cumin
  • 1 tsp garam masala
  • 1/4 tsp turmeric
  • 1/2 tsp sea salt flakes

To top

  • 150 g fresh or frozen spinach
  • handful toasted hazelnuts pumpkin and sunflower seeds
  • 1 x Tilda Wholegrain Basmati & Wild Rice pouch

Instructions
 

  • Drizzle 1 tsp coconut oil tsp a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry 5 minutes
  • Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes
  • Lower to a medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined
  • Add the opened pack of Tilda rice to the microwave and heat for 2 minutes
  • Taste test the curry, adding more seasoning if needed
  • Add the chana masala to a bowl along with the hot rice, top with toasted nuts and seeds, another generous pinch of salt and enjoy!

Notes

I used Tilda Wholegrain Basmati to accompany this dish. If you serve with around 90g rice per person this dish will feed 2 people, or 4 as a smaller side dish accompanying another curry. 
Keyword 15 minute meal, chana masala, quick curry, vegan curry

If you like this recipe why not try my massaman inspired sweet potato and lentil curry. 

Vegan Massaman Curry with Sweet Potato and Lentil