Go Back

One pot chickpea & veg peanut satay curry

Nutrition Smart
An Asian-inspired curry with chickpeas, peanut butter, and any veggies of choice.
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Thai Fusion
Servings 4 people
Calories 380 kcal


  • 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


  • 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!


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.
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. 
Keyword chickpeas,, curry, peanut butter