Peanut Butter Curry by Soraya Aouad

Peanut Butter Curry by Soraya Aouad

Vegan ✔ Quick ✔ Gluten-Free ✔

This creamy peanut butter curry recipe by Sunchef’s Souraya uses easy ingredients that you can find in your pantry most of the time. It is so easy to make that it only takes 10 mins, and requires one pot for the entire ordeal! Tomato paste, chickpeas, coconut milk, and fresh veggies are all mixed into this wholesome and hearty curry. And don’t forget that all-important peanut butter for extra creamy flavor! 

If you’re a vegan and have difficulty finding vegan curry dishes because almost every recipe has chicken or fish included in it, this is for you. And despite this curry being vegan, meat-eaters will devour this recipe. What’s not to love? It smells amazing, it looks amazing, and it tastes amazing.

You might be surprised to see that there is no curry powder used. That’s because curry powder is a mix of several spices, including turmeric, coriander, cumin, ginger, etc. You can find these spices anywhere and mix them to create the curry powder of your dreams!

Sunchef’s Souraya loves creating recipes that turn traditional dishes into delicious, decadent, and guilt-free foods. From her happy belly to yours, today, she redefines Peanut Butter Curry.

Peanut Butter Curry is a filling and nutritious vegan recipe that is very comforting. Chickpeas regulate blood sugar. They lower cholesterol levels. They aid digestion and support satiety. They are an excellent source of fiber and folate. This quick 10 min meal is a good source of iron, magnesium, protein, and phosphorus.

Perfect for lunch or dinner, it’s so easy to make for a big group of people! This curry also makes for amazing leftovers throughout the week as the flavors have time to meld together the longer it sits in the fridge.

Are you ready to cook? We know we are!


You will need:

  • 1 large pan
  • 1 spatula

You can find most of the ingredients listed below on Mint Basil Market.


  • 400g chickpeas - Soaked overnight and cooked
  • 1 can Coconut Milk from Biopret
  • Sunchef Peanut Butter
  • 2 tbsp Olive Oil
  • 1 Onion
  • 2 Garlic Cloves
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 1 tsp Ground Ginger
  • 1 tsp dried Coriander
  • Chili Flakes
  • 1 Lemon juice
  • 2 Tbsp Tomato Purée
  • Spinach, handful
  • Salt & Pepper
  • Fresh coriander, topping


This dish is so quick and easy to make! Follow the steps below, and you’ll be done in 10 mins.

Step 1

Soak the chickpeas overnight and cook them.

Step 2

Chop the onion. Chop the garlic. Melt the peanut butter. Squeeze the lemon, and set aside the juice. Grab your coconut milk and tomato purée. 

Step 3

Heat your large pan and drizzle the olive oil.

Step 4

Add the onion. Add the spices. Mix well and let cook for a couple of minutes. 

Step 5

Salt and pepper to taste. Add chickpeas and coconut milk, then mix well.

Step 6

Add Sunchef’s peanut butter, tomato purée, and lemon juice. Stir until the mix thickens.

Step 7

Add fresh spinach, and cook until it wilts. Top with fresh coriander, and it’s ready to serve!


If you tried this recipe or have any questions, don’t hesitate to reach out to us.


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