There are so many curries to choose from, such as this chickpea & peanut butter curry. But a new main ingredient can give a different dimension to the whole taste experience. You can make up curry spices from scratch, but with so many top quality curry powders is it worth it? Personally I think adding other touches & selecting suitable veggies makes more of a statement. So I use a top quality blend of curry spices – in this one medium and mild madras. Using fresh ginger and garlic makes a world of difference – it adds freshness and zest.
Adding in things that fit the savoury feel of the sauce is critical. So I wouldn’t add baby corn or okra, but carrots, potatoes, peppers & courgettes work well. You can add them sequentially, although I prefer to part cook them in my actifry, and add them at the right time. This curry has similar spices to my Aubergine & Tofu Curry or this vegan Korma Curry but the effect is quite different.
It’s been pointed out to me recently that coconut milk often has a lot of fillers added. So make sure to use a top quality unadulterated brand – as always read the label! vegan Korma Curry
This type of curry keeps really well – and like all curries seems to improve with keeping! This will keep at least 7 days in a fridge at around 3 to 5 degrees Celcius.
I used frozen cooked chickpeas from my freezer -a couple of can equivalents. I also added some Sainsbury’s plant based chikin – lovely.
Lasly, most curries benefit from some chopped corriander added right near the end and this chickpea, peanut butter curry is no exception.

Chickpea Peanut Butter Curry
Equipment
- 1 large casserole pan le creuset stainless sauteuse is ideal
- 1 actifry is useful
Ingredients
- 300 g onions 1 large or 1 1/2 medium
- 150 g celery 2 sticks - roughly
- 25 g garlic 5 cloves use more if you love it!
- 25 g ginger thumb sized piece.
- 2 tbsps mild madras curry powder
- 2 tbsps medium madras curry powder
- 250 g carrots 3 medium carrots
- 250 g waxy potatoes
- 250 g courgette 1 largeish
- 250 g red, orange, yellow or green peppers 2 good sized pepper
- 300 g plant pioneers chikin optional
- 400 g coconut millk 1 can
- 400 g chopped tomatoes 1 can
- 480 g chickpeas 2 cans worth
- 30 g corriander standard supermarket bag
- 2 cubes onion stock
- 1 fl tbsp veg stock powder optional
- 1 teasp onion powder optional
- 1 teasp garlic powder optional
Instructions
- peel and cut the onions into slivers
- wash and chop the celery into roughly 1 cm lengths and add to pan
- peel and crush or blitz the garlic in a mini blender
- wash and chop the ginger finely or blitz in a mini blender - add both to the pan
- wash and chop the potatoes into 2 or 3 cm sized chunks
- scrub and chop the carrots into 2 cm sized pieces acifriy for 12 mins on 180°C together with the potatoes or add both to the already sauteeing onions
- wash and chop the peppers into 2cm sized pieces
- wash and chop the courgette into 2 cm sized pieces and either actifry for 10 minutes on 180°C or add to pan.
- if you're using the chikin, then begin actifrying it according to instructions - usually around 12 to 14 minutes on 180°C
- Add the curry spices to the pan - 3 flat mild & 2 flat medium and continue to sautee for a few minutes.
- Add in coconut milk and add extra boiling water.
- add in the soy sauce & stock cubes
- Add in the chopped tomatoes
- at around this point, you will probably need to add some boiling water from a kettle to adjust the thickness of the sauce - not too thick - but not too runny either - it's a question of judgment - do it how you like it.
- add in the cooked frozen or defrosted chickpeas.
- add in the chikin - if using.
- add in the chopped corriander
- The finished curry ready to serve.......
Notes
- As with all dishes the quantities of the different veggies and the suggested veggies are just my take on it. It's always good to adjust things to your own taste and opinions. Don't slavishly follow the recipe - adjust and amend to suit circumstances. If you've got loads of carrots - chuck some more in. Be bold - life favours the bold!
- Add more or less curry powder to suit your own palate.
- serve with cous cous or rice - I always use brown basmati, or wholemeal cous cous - but you can use short grain brown rice too - it just takes longer.....
- This dish will keep well in the fridge for 7 days - it will improve on the second tasting......