Vegan Peanut Curry
This quick and easy vegan peanut curry is the perfect comfort meal for busy days. Rich, creamy and packed with flavour, it comes together in just 30 minutes using a single pot. The combination of savoury spices and creamy peanut butter creates a hearty and satisfying dish that’s sure to become a go-to for both lunch and dinner. Whether you’re meal prepping or whipping up a last-minute meal, this curry will hit the spot every time!
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Why You Will Love This Recipe
Making this vegan peanut curry takes just a little more effort than ordering takeout from your favourite restaurant — but the payoff is so much better! Not only is it quick and easy to prepare in just 30 minutes, but you also get to control exactly what goes into the pot (and into your body). The rich, creamy texture combined with a slight crunch from the peanuts makes this dish both satisfying and flavourful. Plus, it’s a healthier option that doesn’t compromise on taste. It’s perfect for a cosy night in or a quick weeknight meal.
This peanut curry is:
- Meatless – Completely plant-based but still hearty and filling.
- Dairy-free – Made with coconut milk for a creamy texture without any dairy.
- Gluten-free – A great option for those with gluten sensitivities.
- Creamy and fragrant – The peanut butter and spices create a rich, aromatic flavour.
- Easy to make – Ready in just 30 minutes with minimal effort.
Creamy and Satisfying Curry Recipe
If you’ve never added peanut butter to a curry before, you’re seriously missing out! The rich, nutty flavour adds a unique depth that makes this dish irresistibly good. And the best part? You don’t even need to be a big fan of peanuts to enjoy it. This curry strikes the perfect balance of sweet and salty, with a creamy texture and a satisfying crunch from the veggies. It’s comforting, flavourful and sure to become a new favourite!
Ingredients You Will Need to Make Peanut Curry
- Coconut oil – Used for sautéing. Use unrefined coconut oil for a very subtle, sweet, coconutty undertone. Don’t replace it with olive or vegetable oil because the coconut flavour is essential.
- Onion and garlic – Provide the base flavour.
- Lemon – Lemon juice adds a lighter, fresher note to the creaminess of the curry.
- Cherry tomatoes – I personally love adding halved cherry tomatoes, but you can switch things up with chopped zucchini, peppers or closed-cup mushrooms.
- Creamy peanut butter – If you’re using natural peanut butter without added sugar, then you may want to add a tablespoon of sugar to the curry.
- Dark brown sugar or coconut sugar – Add only if you’re using natural peanut butter. It just slightly sweetens the curry and really brings out the flavours.
- Potatoes – Make for a hearty, filling dish.
- Chickpeas – My favourite plant-based protein to add to a curry.
- Coriander, cumin, turmeric, paprika and ginger – Create a rich, aromatic flavour.
- Peanuts – Adding some chopped roasted peanuts to the finished curry is optional, but highly recommended.
How to Make Vegan Peanut Curry
Step One: Sauté onions and garlic.
First, gather all the spices before you start. This will make cooking much easier and more efficient, as you will later need to add them quickly while stirring constantly.
Heat the coconut oil, add chopped onions and sauté for a few minutes, until they turn translucent. Add minced garlic and cook for another minute, but make sure it doesn’t burn.
Step Two: Season and cook.
Add all the spices and cook for about 3 minutes until fragrant. At this point, it’s important you’re constantly stirring the mixture and keeping your eyes on it the whole time, as the spices can burn very easily.
Pour in vegetable stock, lemon juice and coconut milk. Add halved cherry tomatoes, peanut butter and brown sugar. Bring to a boil, then add the diced potatoes. Cover with a lid and cook for 15 minutes. Stir occasionally to make sure it doesn’t stick.
Step Three: Add chickpeas.
Removed the lid and add chickpeas. Cook for another 5 minutes.
Step Four: Serve with chopped roasted peanuts and fresh coriander.
Remove the curry from heat and stir in chopped roasted peanuts. Garnish with fresh coriander and serve piping hot!
Variations of This Vegan Peanut Curry
You can make the following alterations to make the curry:
- Spicier: add a teaspoon of ground red chilli.
- Lower in calories: use low fat coconut milk.
- Sugar free: omit sugar and use natural peanut butter.
- Packed with veggies: add zucchini, peppers or closed-cup mushrooms to the mix when you’re adding the tomatoes.
What to Serve with Vegan Peanut Curry
Basmati rice and flatbread might be the first to spring to mind, but there are so many more exciting options out there. You can pair this curry with naan, thepla, roti or chapati bread.
Other great combos include:
- Potatoes, especially Bombay potatoes, wedges and fries
- Greens, like cabbage, broccoli and spinach
- Samosas
- Mango chutney
Peanut Curry FAQs
The recipe makes about 4 small servings, or 2 very large ones.
The curry tastes best when fresh, but you can keep leftovers in an airtight container for up to 5 days in the refrigerator and 3 months in the freezer.
Looking for a Different Curry Recipe?
If you’re here for the curry, but aren’t a fan of peanut butter, make sure to check out these vegan curry recipes:
Vegan Peanut Curry
Ingredients
Spices
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
For the Curry
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups (480g) vegetable stock
- Juice of 1 lemon
- ½ cup (113g) coconut milk
- ¾ cup (110g) cherry tomatoes, halved
- 2 tablespoons peanut butter
- 1 tablespoon dark brown or coconut sugar
- 1 pound (450g) potatoes, cut into ½-inch cubes
- 1 can chickpeas, rinsed and drained
- ¼ teaspoon sea salt, or to taste
- ⅓ cup (50g) roasted unsalted peanuts, roughly chopped
- Fresh coriander, for garnish
Instructions
- Gather all the spices before you start. This will make cooking much easier and more efficient, as you'll need to add them quickly while stirring constantly.
- In a large pot, heat the coconut oil. Add chopped onion and cook for 3 to 4 minutes, until fragrant and lightly browned. Add the garlic and cook for another minute, stirring constantly.
- Add coriander, cumin, turmeric, paprika and ginger, and cook for 3 minutes until fragrant, stirring constantly.
- Pour in the vegetable stock, lemon juice, coconut milk, halved cherry tomatoes, peanut butter and sugar. Bring to a boil.
- Add potatoes, cover with a lid and cook for 15 minutes. Stir occasionally to make sure it doesn't stick.
- Add the chickpeas and cook for another 5 minutes to heat them through. The curry should thicken. Taste the curry and salt to taste. This depends on whether the vegetable stock contained salt, as well as your personal preferences.
- Remove from heat. Stir in half of the chopped peanuts.
- When serving, garnish with the remaining peanuts and fresh coriander.
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