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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