One pot chickpea & veg peanut satay curry

A hearty, warming, fragrant curry that is as delicious as it is nutritious. Peanut butter in a savoury dish may sound a bit strange, but it really elevates the dish with an incredible nutty flavour. I am totally hooked on savoury peanut butter dishes…

This plant-based recipe is packed with protein from the chickpeas and peanut butter. The peanut butter also adds some heart healthy fats.

The best part about this recipe is that you can customize it to whatever veggies you have on hand. I used cauliflower and carrots here, but you can use broccoli, baby marrow, peppers, pumpkin, or even frozen veg.

You can even swop the chickpeas for another protein source, such as black beans, lentils, tofu, or chicken (if you are not strictly vegetarian).

This dish is best served with basmati or brown rice, quinoa, or barley. You could also serve it on it’s own for a lighter meal.

Print Recipe
5 from 3 votes

One pot chickpea & veg peanut satay curry

An Asian-inspired curry with chickpeas, peanut butter, and any veggies of choice.
Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: Thai Fusion
Keyword: chickpeas,, curry, peanut butter
Servings: 4 people
Calories: 380kcal
Author: Nutrition Smart

Ingredients

  • 1 tbsp olive or canola oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed or finely chopped
  • 1 cm fresh ginger crushed or finely chopped
  • 1 tsp each ground cumin + coriander + turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp cayenne pepper or chili powder optional; increase or decrease depending on how spicy you like your food
  • 3 tbsp peanut butter
  • 1 tbsp curry paste (any type, e.g. Thai red, green, yellow) see notes on substitutions
  • 1 cup milk of choice
  • 1/4 cup water
  • 2 X 400g cans chickpeas drained & rinsed
  • 2 cups chopped carrots or any veg of choice, e.g. thawed frozen veg
  • 4 – 6 cups cauliflower florets or any veg of choice (see notes)
  • 1/2 tsp salt or to taste
  • 1 tsp sugar or sweetener of choice
  • pepper to taste

For serving

  • cooked basmati rice, brown rice, quinoa, or barley
  • fresh herbs for garnish optional

Instructions

  • In a large non-stick pot, heat the oil (medium – high heat) and fry the onion, garlic, and ginger for about 5 minutes. Add splashes of water as needed to prevent sticking.
  • When then onion is translucent, add the spices and the cayenne pepper / chili (if using). Fry for an additional minute.
  • Add all the rest of the ingredients to the pot (except for the serving ingredients of course). Bring to the boil, then reduce the heat to low and allow the curry to simmer.
  • At this point, taste and adjust the seasoning. Add more cayenne or chili for spice, and more salt + pepper if needed.
  • Simmer uncovered for about 15 – 20 minutes, stirring regularly. You can add more water if you want a soupy curry, or simmer for longer if you want to reduce it.
  • Garnish and serve!

Notes

Nutritional info per portion (1/4 of the recipe, without rice): 380 kcal; 14.1 g fat; 49.9 g carbs; 13.1 g fiber; 17.8 g protein.
DIETITIAN’S NOTES: 
If you don’t have curry paste, no problem. Adjust the spice and seasoning by tasting your dish at the end and then adding more chili / cayenne powder, salt, and pepper. You can also try adding curry powder for extra flavour.
You can really use any veggies that you have in the house, and as much as you want. My suggestion is to aim for 6 – 8 cups of raw veg to be added to the curry. This would mean each person gets 1.5 – 2 cups of veggies with the meal. If you use a hard veg like butternut or pumpkin, you can pre-cook it in the microwave to save time. Frozen mixed veg is super convenient and delicious. 

5 thoughts on “One pot chickpea & veg peanut satay curry

  1. 5 stars
    I am so hooked on this combination of spices with peanut butter that I have memorized the spices and bought a kg of peanut butter. Here in South Africa you can buy chickpeas in the local petshop, even during Lockdown

  2. 5 stars
    This recipe works so well every time I make it. I have substituted the chickpeas with shredded left-over chicken, and it worked really well. I’ve also stretched the dish with roast butternut, which was delicious. A new family favourite in my home!

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