Peanut Coconut Chickpea Curry

Name: Peanut Coconut Chickpea Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 400 g chickpeas, drained and rinsed; 350 g roasted vegetables; 200 g spinach; 3 cloves garlic; 20 g ginger, peeled and grated; 2 tbsp neutral-tasting oil; 2 tbsp tomato puree; 3 tbsp Thai red curry paste; 400 g coconut milk; 2 tbsp peanut butter; 2 tbsp soy sauce; 1 tbsp honey; 1 lime juice; 25 g roasted peanuts, finely chopped; 1 small handful coriander, finely chopped; 4 servings cooked white rice

This peanut coconut chickpea curry is rich, creamy, and packed with bold Thai-inspired flavor. Roasted vegetables, spinach, and chickpeas simmer in a fragrant red curry sauce for an easy weeknight dinner that tastes comforting and satisfying.

Servings4 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

chickpeas, drained and rinsed
400 g
roasted vegetables
350 g
spinach
200 g
garlic
3 cloves
ginger, peeled and grated
20 g
neutral-tasting oil
2 tbsp
tomato puree
2 tbsp
Thai red curry paste
3 tbsp
coconut milk
400 g
peanut butter
2 tbsp
soy sauce
2 tbsp
honey
1 tbsp
lime juice
1
roasted peanuts, finely chopped
25 g
coriander, finely chopped
1 small handful
cooked white rice
4 servings

Step-by-Step Instructions

Heat the oil in a large frying pan or saute pan over medium-high heat. Add the crushed garlic and grated ginger, then cook for 1 minute until fragrant. Stir in the tomato puree and Thai red curry paste, and cook for 4 to 5 minutes, stirring often, until the mixture darkens slightly and smells aromatic.

Add the chickpeas, roasted vegetables, coconut milk, peanut butter, soy sauce, and honey. Stir well until the peanut butter is fully blended into the sauce. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the curry thickens slightly.

Stir in the spinach and cook for 3 to 4 minutes until wilted. Season with salt and black pepper to taste, then add the lime juice and a little extra honey if you want a sweeter balance. Serve hot with cooked white rice, then finish with chopped roasted peanuts and coriander.

Chef's Tips

Use any roasted vegetables you have on hand, such as cauliflower, sweet potato, carrots, or squash. If the sauce becomes too thick, loosen it with a splash of water. Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop or in the microwave.