The ultimate comfort food this mild Peanut Chickpea Curry is absolutely packed with zesty fresh Thai flavours of kaffir, aromatic spices and balanced with creamy indulgent coconut and peanuts.
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Why You’ll Love This Recipe
- Packed with rich, aromatic flavors from kaffir lime leaves and massaman curry paste
- Coconut and peanut butter make it extra creamy and so cozy
- Tender chickpeas and hearty potatoes add substance and comfort
- Fresh coriander and baby spinach provide brightness and color
- Entirely vegan and ready in just 45 minutes
- Convenient and satisfying meal for any night of the week
Ingredients
Here’s a shopping list of everything you’ll need to make this recipe. See the recipe card at the bottom of this post for specific measurements:
- Brown onion
- Garlic cloves
- Fresh ginger
- Kaffir lime leaves
- Massaman curry paste (vegan)
- White potatoes
- Carrot
- Canned chickpeas
- Lime
- Vegetable stock
- Smooth natural peanut butter
- Soy sauce
- Raw peanuts
- Baby spinach leaves
- Fresh cilantro (coriander)
- Coconut cream
- Red birdseye chili
- Cooked white rice
How to Make Thai Chickpea Curry
Here’s a step by step guide on how to make this recipe with photos.
For exact timings and temperatures, please scroll down to the recipe card at the bottom of this post.
Sauté the onion, then add ginger, garlic and curry paste. Add the carrot, chickpeas and potato and stir to coat. Add water, peanut butter, soy sauce and kaffir lime leaves. Simmer until potato is tender.
Add coconut milk and lime juice.
Add spinach and coriander, stir until wilted.
Serve the curry over cooked white or brown rice, garnished with chili slices, extra peanuts, fresh coriander, and a lime wedge.
Substitutions and Variations
- Rice Options: White rice or brown rice are both delicious – use whichever you prefer. Brown rice tends to be more filling and is generally more nutritious, but this is also great with steamed white jasmine rice.
- Peanuts: If you don’t have peanuts on hand, those can be omitted from the recipe. They do add a tasty bite though, so aim to include them if you can.
- Peanut Butter: For a less creamy texture, you can omit the peanut butter. If you still want a creamy consistency but need an alternative, try using almond butter or cashew butter.
- Soy Sauce: If you need to manage your sodium intake, use low-sodium soy sauce. Alternatively, you can use tamari or coconut aminos for a different flavor profile.
- Vegetables: Feel free to add or substitute other vegetables like bell peppers, zucchini, or pumpkin to suit your taste or use up what’s in your fridge.
- Protein: For added protein, consider adding tofu or even tempeh. I would recommend using tofu puffs or pre-cooked squares and adding those in when you add the chickpeas. Alternatively, cube tofu or tempeh and air-fry or pan-fry until golden/a little crispy, then add right at the end along with the spinach.
- Herbs: If you don’t have fresh cilantro (coriander), you can use fresh basil or Thai basil for a different but delicious flavor.
Storage
The great thing about this curry is that its flavor develops overnight and it tastes even richer the next day. The veggies aren’t quite as fresh and firm after reheating, but overall the leftovers do taste great. It’s also freezer friendly so a great option for meal prep or as a care package to drop at a friend or family member’s door.
- Refrigeration: Store any leftover curry in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
- Freezing: For longer storage, you can freeze the curry. Place it in a freezer-safe container, leaving some space at the top for expansion. It will keep well for up to 3 months.
- Reheating: To reheat, thaw frozen curry in the refrigerator overnight. Reheat on the stove over medium heat, stirring occasionally until heated through. You can also microwave individual portions, stirring halfway through to ensure even heating.
- Tips: When storing, keep the rice separate from the curry to prevent it from becoming mushy. Store cooked rice in a separate airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
Watch me make this recipe
I hope you love enjoy this curry, it’s one of my favorite meals when I’m craving something comforting but also healthy and nutritious. If you’re looking for more delicious and easy plant-based dinners, then be sure to try my easy Dal Curry, Kale Pad Thai, Cauliflower Korma (made in the oven) or my viral Tofu Cutlet with Yellow Curry.
In the meantime, if you make this recipe, I would love to hear from you. Please drop a review in the comments section below the recipe card to let me know what you thought, or tag me on social media (I’m @glowdiaries___) and I will re-share your posts to my stories 🙂
Thai Chickpea Curry (Vegan)
Equipment
- Large pot or dutch oven
Ingredients
- 1 large brown onion
- 4 garlic cloves minced
- 1 tbsp fresh ginger minced
- 2 kaffir lime leaves minced
- 4 tbsp massaman curry paste vegan
- 2 large white potatoes peeled and diced into 2.5cm chunks
- 1 large carrot sliced into thin moons
- 2 400g cans of chickpeas
- 1 lime halved
- 1 cup vegetable stock
- 1 cup water
- 1/4 cup smooth natural peanut butter
- 2 tbsp soy sauce
- 1/2 cup raw peanuts
- 4 large handfuls of baby spinach leaves
- 1/2 bunch coriander roughly chopped
- 1 400ml can coconut cream
To serve
- extra peanuts
- 2 red birdseye chilli sliced
- fresh coriander leaves
- cooked white rice
- lime wedges
Instructions
- Prepare veggies: slice onion into half rings. Slice carrot into thin moons. Drain and rinse chickpeas. Halve the lime and juice one half, cut the other half into 4-6 wedges.
- In dutch oven or large pot, saute the onion with a generous lug of vegetable oil for 3 minutes until translucent. Add ginger and garlic, and saute for a further 1 minute before adding the curry paste. Stir, constantly for 1 minute, then add carrot, chickpeas and potato, stirring until coated in curry paste.
- Deglaze the pot with the water. In a small bowl, combine veggie stock, peanut butter and soy sauce. Add this mixture, along with peanuts and minced kaffir lime leaves to the pot and stir to combine. Leave then leave to simmer for 10-15 minutes, stirring occasionally to prevent burning, until the potato and carrot have softened.
- Add the coconut cream, lime juice, coriander and spinach leaves and stir to combine. After 1-2 minutes, once the spinach leaves have wilted, turn off the heat. Serve over white rice, garnish with chilli, peanuts, coriander and a wedge of lime.
Aran says
Fantastic recipe! 🙂
Liisa says
Looks and sounds sooo good. Thanks.
Carolyn Phelan says
Your site looks amazing.
I’m trying to print up your Peanut Chickpea That inspired recipe but am being challenged .
Any way to have it sent to my email?
Thanks,
Carolyn Phelan
Liz says
Hi Carolyn, yes no problem send your email to hello@glow-diaries.com and I will email it to you 🙂
Linda says
I made this Curry because I wanted to try something new. And while eating, my boyfriend told me that this is the best dish i cooked so far (we are 7 years together)!!! Thank you very much for this recipe 🙂
Liz says
Oh I’m so pleased to hear that Linda!! An especially good compliment when men enjoy a veggie based meal 🙂
Grace says
The massaman curry paste is genius! Delicious recipe 🫶🏼
Andrea says
Hi Liz, This goes out to all your incredible, delicious looking recipes, and how inspiring each one is in their own way. I feel each recipe you do is so inspiring, and what an amazing, and impressive site with such learning insight. This website will keep anyone Inspired.
Daniela Velez says
Seriously, this was amazing.
Sarah says
Been trying your recipes all week and I’m hooked! This one tops the list.
Sarah says
Once again, you’ve impressed – loving it, Liz.
Hong Nguyen says
Can’t wait to try more of your recipes!