Name: Favorite Peanut Butter Chickpea Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ⅔ medium Onion (Chopped, 70g); 2 tsp Minced Ginger (8g); 2 tsp Minced Garlic (8g); 1 tsp Oil; ⅔ tsp Cumin; ⅔ tsp Coriander Seed/Powder; ¼ tsp Cayenne Pepper; ¼ tsp Turmeric Powder; ¼ tsp Cinnamon; ¼ tsp Cardamom (Ground (Optional)); 4 cups Cauliflower (Chopped, 428g); ½ cup Peanut Butter Powder; ½ cup Almond Milk; 1 cup Low Sodium Vegetable Broth; 1½ cup Chickpeas (Canned (390g) or Cooked from dry (110g)); ⅔ Red Bell Pepper (Sliced 75g); ½ tsp Salt; ½ tsp Crushed Red Chili Pepper Flakes (Optional); 3 cups Baby Spinach (90); ½ tsp Lemon Juice; ¼ cup Cilantro

This super creamy Peanut Butter Chickpea Curry is full of rich peanut butter flavor, perfectly spiced, and loaded with cauliflower and spinach too. It requires one pot, comes together in under 30 minutes, and is so delicious, its definitely my new favorite curry!

Jump to Recipe

I’ve been making this recipe for 3 days in a row now, and its not for recipe testing! I’m obsessed. No, OBSESSED! This is by far the best curry I have ever made.

Took down the competition

Knocked that Versatile Spicy Spinach Curry right off the pedestal

Stole the crown

Wiped that board clean

Need I say more?

After getting hooked on the Chickpea Broccoli Buddha Bowl with Peanut Sauce recently, I really started loving the whole savory-peanut-butter-recipes thing. So when I came across something along the lines of a Thai Peanut Curry, I had to give it a shot.

Went a little heavier on the PB and heat, packed it with veggies, and oh my! What a heavenly concoction. I just cannot, cannot, get enough!

Peanut Butter Chickpea Curry Ingredients?

Before you get overwhelmed by the long list of ingredients in this Vegan peanut butter curry recipe, just know that it’s worth it!

A long list of spices here, but that’s what you need for this good Indian-flavored spicy Thai Peanut Chickpea Curry!

Chickpeas or Garbanzo beans – the star of this peanut curry recipe
PbFit or Pb2 Peanut Butter Powder also known as Powdered Peanut Butter
Cauliflower to add some nutrition and volume and make sort of a cauliflower chickpea curry!
Spinach and Red Bell Peppers to pack in some more veggies and add a bit of color
A bit of Oil for frying
Onion, Garlic and Ginger for the flavoring
And then the spices: Cumin, Coriander, Cayenne Pepper, Turmeric, Cinnamon and Cardamom
Almond Milk and Low Sodium Vegetable Broth to keep this curry dairy free and Vegan, but you can use any other regular milk too. I do no coconut milk for the low fat part.
Salt to season
Optionally some Crushed Red Chili Pepper Flakes for the heat
Cilantro and Lemon Juice to finish off

Make sure you get them all for this perfection!

Why Peanut Butter Powder in this Thai Peanut Curry Recipe?

I used peanut butter powder to cut down the calories and fat, but still get that extra peanut butter flavor in this Thai chickpea curry.

How? The pb powder is made from pressing out the fat from real peanuts. So there’s all the PB with not all the fat.

Regular peanut butter would work just fine – there’s a note in the recipe about it.

How to make One Pot Cauliflower Chickpea Curry:

This easy and healthy peanut butter curry recipe comes together really quickly when you’ve gathered all the ingredients – even more so if you’re using a can of garbanzo beans.

Make a puree of the Onion, Ginger and Garlic with some water in a food process.

Heat up the a skillet over medium, add the spices, and let them cook until toasty and fragrant.

Now add the oil and onion puree, mix the all and cook until the onions are translucent.

Add in the cauliflower, stir the mix to coat it in the spices and sauté for another 2 minutes so the cauliflower starts to turn golden brown.
You might need to add a bit of water if it the cauliflower starts sticking to the bottom, since there’s very little oil used – low fat and healthy curry recipe here.

Prepare your peanut butter in a bowl: Stir together the powdered peanut butter and milk

Add in the peanut butter mix, broth, chickpeas, bell peppers, salt and pepper flakes.
Stir it all, cover the skillet and let simmer for about 5 or 7 minutes.

Now stir in the spinach, lemon juice and cilantro, and simmer another minute until the spinach is wilted.

And that’s it! Garnish with a bit more cilantro and serve with a side of rice or naan!

Some tips for the perfect Chickpea Spinach Peanut Butter Curry

Now this flavorful Thai cauliflower curry recipe is quite easy, but there are some things you need to keep in mind:

Use a nonstick skillet! This is a low fat curry recipe that does not use much oil for frying so you might need to add more if your pan is regular.

Make a puree of the onion, garlic and ginger so you get a smooth curry with no lumps

Toast the spices, but don’t add the crushed red pepper flakes – they burn very easily.
Be sure to toast just until they get aromatic, or these will burn too!

Keep an eye on the cauliflower when cooking; It might stick to the bottom of the skillet since there’s not much oil used here. Add some water if it does start to stick.

Cook the curry for only a short while after adding the spinach since it will soften and wilt very quickly.

Does this Peanut Cauliflower Curry keep?

Thankfully, yes! I made this recipe for a meal prep lunch on repeat for weeks!

You can bulk cook this curry and keep it in the fridge for 4 or 5 days; Be sure to use an airtight container.

To heat it up, just transfer your serving into a bowl and microwave for about 1-2 minutes until heated through.

And then of course serve that naan and rice on the side when it’s fresh too!

Some more savory Peanut Butter recipes to try

And here’s some more easy and maybe spicy curry recipes: