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vegan peanut butter chickpea spinach curry

Peanut Butter Curry

Vegan, creamy, peanut butter curry. Can be doubled up to batch cook for the week. One of my favourite recipes to cook each week either with naan or rice.
Prep Time 15 mins
Cook Time 15 mins
Servings 2 People



  • 1 finely chopped white onion
  • 1 small red chilli
  • 4 cloves minced garlic
  • 2 red peppers
  • 100 g spinach frozen or fresh will work
  • 300-400 ml boiled water + half a stock cube

From the pantry

  • 400 g tin full fat coconut milk
  • 280 g tinned tomatoes or passata
  • 400 g tinned chickpeas
  • 2-3 tbsp peanut butter
  • 180 g basmati or wholegrain rice
  • *optional* 50g coconut cream if you don't have the block, simply buy another tin of coconut milk and only use the cream that collects at the top of the tin
  • Handful whole peanuts to top


  • 1 tsp cumin optional
  • 1 tsp turmeric
  • 1 tsp paprika


  • Add 1 tbsp oil to a large pan then add the finely chopped onion and chilli and peppers and fry for around 5-6 minutes
  • Add the minced garlic and fry for around 1 minute before adding the tinned tomatoes, drained chickpeas and water then bring to a simmer
  • Add the paprika, cumin and turmeric, a large pinch of salt and allow to continue to simmer on a high heat for around 6-7 minutes
  • Steam or boil the rice whilst the curry is simmering away, for around 10-15 minutes (follow cooking instructions on package but I usually add a 1:2 ratio of rice: water if using basmati)
  • Add the boiling water and stock cube to the curry, bring the curry to a low simmer and add in the coconut milk and coconut cream along with the peanut butter and spinach, give a good stir, and allow to heat for a further 4-5 minutes
  • Add a generous pinch of salt then taste test, adding more seasoning if needed
  • Drain the rice and serve up along with a big scoop of peanut curry, then top with peanuts and fresh coriander (unless you're like me and have the condition where coriander tastes like perfume)