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Peanut butter curry

Servings :
Preparation Time : 30 minutes 
Difficulty : Easy 

It sounds crazy, and it shouldn’t work, yet somehow it does. This recipe is a must-try for all peanut butter fans, or for those wanting to try something a bit more creative in the kitchen. It’s a guilt free treat too, as the peanut butter and chickpeas are packed full of protein.

Peanut butter curry


1 and a half onions (finely chopped)

1 orange chilli

˝ red chilli

3 medium sized carrots (sliced finely length-ways then quartered)

5 cherry tomatoes (optional)

piece fresh root ginger (finely chopped)

3 fat garlic cloves

curry paste

1 can of coconut milk

4 heaped tbsp peanut butter (I used crunchy, but I’m sure smooth would work too)

1 Can of chickpeas

two bunches of finely cut corriander (one for seasoning, one for garnishing)

1/4 lemon


1. Fry the onions, garlic, chilli, carrots and ginger in a pan on medium heat for around 5 minutes, stirring occasionally.

2. Add in the curry paste, stir in the coconut milk then simmer for a few minutes to allow the flavours to infuse.

3. Next comes the exciting bit – stir four generous tablespoons full of peanut butter into the mixture – ideally without licking the spoon!

4. Pour in the chickpeas.

5. Squeeze in 1/4 of a lemon and sprinkle in some corriander for that final flavourful kick.


Serve with warm naan, garlic bread, rice or poppadoms!

Submitted by

Marilyn Wilkinson

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