Peanut Butter Chickpea Curry


Peanut butter is such a versatile ingredient and great in so many savoury dishes as well as sweet.

Of course, we do a love a simple thick layer on a piece of toasted sourdough or a dollop in the midst of a mighty fine bowl of oats.

But it also works so well in curries and other sauces to thicken them up. It provides heaps of flavour and a beautiful richness.

Peanut Butter Chickpea Curry

Preparation Time – 10 minutes

Cooking Time – 25 minutes

Servings – 4



  1. Preheat your oven to 180C (350F). 
  2. Lay cauliflower and chickpeas on a baking tray and drizzle with 1 tbsp of your olive oil.
  3. Place into the oven for 15 minutes, tossing half way through.
  4. Meanwhile heat the remaining oil in a large pot or pan, add the onion and garlic and cook for 3 minutes.
  5. Add the onion and garlic, garam masala, curry powder, turmeric, tomato puree, milk and peanut butter to a jug to blend with a hand blender or into a processor or blender.
  6. Pour the mixture into the pot, bring to the boil and simmer for 10 minutes. 
  7. Add in the roast cauliflower and chickpeas to the pot. Heat through for five minutes.
  8. If the sauce is too thick add 1 tbsp of water at a time or a little more milk to thin out. 
  9. Serve over a bed of rice with a side of naan or flatbread if you like, with some peanuts, a dollop of dairy free yogurt and some fresh coriander over the top!