Introducing the ultimate 10 Minute Peanut Butter Curry! This quick and easy recipe is one of the most popular on the site because it’s fast, packed with flavour, and made from readily available ingredients. It’s creamy, perfectly spiced, and both vegan and gluten free.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Ingredients to make Peanut butter curry
- Substitutions
- Variations
- How to make peanut butter curry
- Leftovers
- Recipe FAQs
- 10 Minute Peanut Butter Curry Recipe
Why this recipe works
This Peanut Butter Curry is ideal for a weeknight when you want something comforting and nutritious without spending a long time in the kitchen.
Contrary to the idea that curries need hours to develop flavour, this recipe reaches a rich, rounded taste in about 10 minutes. It’s a fast, satisfying dinner that still tastes homemade.
The recipe brings together elements from two popular favourites — the speedy 10 Minute Chickpea & Spinach Curry and a beloved Peanut Butter & Chickpea Curry — to create a flavourful, creamy dish you can make anytime. If the idea of peanut butter in curry seems unusual, give it a try: it adds depth, creaminess, and a subtle nutty note that works brilliantly with the spices.
Ingredients to make Peanut butter curry
- Coconut milk – adds creaminess and a subtle nutty background that complements the peanut butter.
- Garlic – for depth and a savory lift.
- Tomato puree – provides body and helps thicken the sauce.
- Peanut butter – the star ingredient; smooth or crunchy both work to make the curry creamy and flavorful.
- Onion – I use white onion, but red onion is a fine substitute.
- Lime – brightens the dish and balances the richness with acidity.
- Chickpeas – add texture and plant-based protein.
- Vegetable stock – builds savory depth and rounds out the sauce.
- Chilli flakes, paprika, cayenne pepper, ground coriander – a small blend of spices that create warmth, mild smokiness, and aromatic complexity. Adjust heat to taste.
See the recipe card below for exact quantities and full ingredient details.
Substitutions
- Chickpeas: swap for cannellini or other beans if preferred.
- Lime: lemon juice can be used instead.
- Peanut butter: almond or another nut butter can substitute, though the flavour will change slightly.
- Spices: the spice mix is flexible — omit or reduce any spice you don’t have or don’t like and the dish will still be tasty.
Variations
- Kid-friendly: Reduce or remove cayenne and chilli flakes for a milder version.
- Deluxe: Finish with lime wedges and fresh coriander, serve alongside roasted potatoes or naan for a heartier meal.
- Spicy: Increase cayenne and chilli flakes or add fresh chillies for more heat.
How to make peanut butter curry
Step 1: Finely dice the onion and crush the garlic.
Step 2: Heat oil in a large pot over medium heat, then add the onion and garlic and cook until softened.
Step 3: Stir in paprika, cayenne, ground coriander and a pinch of chilli flakes to coat the onions and release the aromas.
Step 4: Add coconut milk, peanut butter, tomato puree, drained chickpeas, vegetable stock and lime juice. Stir and cook on high for 5–6 minutes until the sauce thickens. Taste and adjust seasoning or heat as needed.
Leftovers
This curry is great for batch cooking and often tastes even better the next day. Store cooled leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. To reheat, thaw if frozen and warm gently over low heat until piping hot.
Recipe FAQs
Yes — almond or another nut butter works well, though the flavour will be different from peanut butter.
No — it’s designed to be mild. Reduce or remove cayenne and chilli flakes if you prefer less heat, or increase them if you like it spicy.
Yes — cool, place in an airtight container and freeze for up to 2 months. Defrost fully and reheat gently until hot.
Peanut butter adds creaminess, texture, and extra depth of flavour, plus a protein boost for a vegan curry.
Either is fine — use whichever you prefer or have on hand.
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10 Minute Peanut Butter Curry
Equipment
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Chopping Board
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Knife
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Large pot/pan
Ingredients
- 2 tbsp oil
- 2 large garlic cloves, crushed
- 1 onion, roughly diced
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- pinch chilli flakes
- 400g can of full fat coconut milk
- 4 tbsp peanut butter, (crunchy or smooth)
- 2 tbsp tomato puree
- 2 400g tins of chickpeas, drained
- 1 veg stock cube/pot
- 1 juice lime
Instructions
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Finely dice the onion and crush the garlic.
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Heat oil in a large pot and gently soften the onion and garlic over medium heat.
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Add paprika, cayenne, ground coriander and a pinch of chilli flakes, stirring to release the spices’ aroma.
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Stir in the coconut milk, peanut butter, tomato puree, drained chickpeas, veg stock and lime juice.
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Cook on high for 5–6 minutes until the sauce thickens. Adjust seasoning and serve hot.
Notes
Substitutions & Variations: Options are listed in the post.
To store: Refrigerate for up to 3 days.
To freeze: Freeze in an airtight container for up to 2 months. Defrost and reheat gently.
Tip 1: Use smooth or crunchy peanut butter as preferred.
Tip 2: For more heat, increase the spicy ingredients.
Tip 3: If time allows, simmer a little longer for even deeper flavour.
Nutrition
