Coconut Chickpea Curry with Peanut Butter
This easy, one pot coconut chickpea curry is a fantastic healthy weeknight dinner! With a super flavorful sauce made with coconut milk, peanut butter & thai red curry paste. And packed with colorful veggies! Vegan & gluten free.
It is absolutely no secret that I LOVE to make curry at home. So today, I figured it was high time to throw yet another recipe your way with this coconut chickpea curry with peanut butter!
And I must say, this is probably my favorite one to date.
Which, um, is saying a lot considering just how many curry recipes there are in the archives of this site.
But this one? It’s the dreamy sauce that makes it so special. We’re talking my go-to thai curry base – filled with plenty of coconut milk, garlic, ginger, tamari and red curry paste – pumped up with the addition of some creamy peanut butter.
Which takes it over the top in a very very good way. It’s peanut-y, coconut-y goodness to the max.
The dish is also packed with plenty of colorful veggies (we’re eating the rainbow, yes yes!), like carrots, bell pepper, yellow squash and spinach, along with some chickpeas for a touch of protein.
All combining into an easy, healthy, delicious dinner that comes together in about 40 minutes flat.
How To Make This Chickpea Curry with Coconut Milk
Which couldn’t be simpler to whip up!
We start by softening all the veggies in a skillet, before stirring in some thai red curry paste until nice and fragrant.
Coconut milk, broth, peanut butter, seasonings and chickpeas are all added in … and then the mixture simmers away for about 10 minutes until the veggies are perfectly tender.
We stir in plenty of fresh baby spinach until wilted and then finish the whole thing off with a good squeeze of lime juice.
And your dinner is served.
Tips & Tricks For This Coconut Chickpea Curry
- You could absolutely use different veggies if you aren’t feeling the combo listed down below. Or, you can adjust based on what veggies you have on hand. My only suggestion? Make sure that you use ones that will cook in the same amount of time – i.e. don’t go for something like sweet potato which will take much longer to get nice and tender.
- Along those lines, I think baby arugula would make a lovely substitution for the baby spinach leaves.
- Don’t have full fat coconut milk? Not a problem. You can use reduced fat coconut milk instead – just keep in mind that the sauce will be a bit less creamy if you do this.
- Any kind of peanut butter will work here – either regular or natural. Just make sure that it’s creamy and not crunchy!
- And finally, you have lots of options for serving. You can go classic and serve with brown rice OR switch things up and use another grain, cauliflower rice, zucchini noodles or even crusty bread. Sky’s the limit my friends.
How To Store
Let the curry cool to room temperature, then transfer to an airtight container and place in the fridge. It will keep like this for about 3 to 4 days. Just reheat before enjoying!
Shop This Recipe
- Thai Kitchen Red Curry Paste – This is the curry paste that I use when making all my red curry based recipes. If you use this same brand, the curry will be fairly mild in terms of the heat level. If you do want more spice, you can add some red pepper flakes for kick!
Additional Vegan Thai Curry Recipes You Might Enjoy!
- Rainbow Vegetable Curry Noodle Bowls
- Slow Cooker Thai Sweet Potato Soup
- Thai Green Curry with Broccoli and Asparagus
- Thai Red Curry with Peppers and Cashews
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 tablespoons olive oil
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 medium red bell peppers, sliced
- 1 medium yellow squash, halved lengthwise then sliced
- ½ teaspoon fine sea salt
- 3 tablespoons thai red curry paste
- 1 (14 ounce) can full fat coconut milk
- ½ cup low-sodium vegetable broth
- ¼ cup creamy peanut butter
- 1 (1-inch) piece fresh ginger, grated
- 2 teaspoons coconut sugar
- 2 teaspoons low-sodium soy sauce or tamari
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 cups packed baby spinach leaves
- juice of ½ a medium lime
- Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add in the carrots, bell pepper, yellow squash and salt. Cook for about 2 minutes, until the veggies start to soften. Stir in the curry paste until combined.
- Add the coconut milk, broth, peanut butter, ginger, coconut sugar, soy sauce and chickpeas to the skillet and stir to combine.
- Increase the heat and bring the mixture to a simmer. Let the mixture simmer gently, reducing the heat as needed and stirring occasionally, for about 10 minutes, until the veggies are all tender to your liking and the sauce has thickened slightly.
- Remove from the heat and mix in the spinach until wilted. Stir in the lime juice, then taste and add additional salt as needed. Serve as desired!
Serving ideas! My favorites are cooked brown rice, raw cashews / peanuts and chopped fresh basil. But see the tips & tricks section above for more options.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 478 Total Fat: 31g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 1113mg Carbohydrates: 44g Fiber: 9g Sugar: 16g Protein: 14g