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Recipes

15-Minute Peanut Butter Curry Recipe (gluten free, vegan)

Peanut butter curry recipe in 15 minutes! Yep, it’s totally possible (with a little help from the microwave) and you can make it using simple store-cupboard ingredients. It’s gluten free, dairy free and vegan too!

Peanut butter curry recipe, anyone? Strange times are upon us and that might mean a few changes at dinner time, but that doesn’t mean that they should be any worse than usual. In fact, this recipe is my new favourite meal, period!

So what is it? Well, it’s sweet potato and chickpea in a super creamy, peanut-ty, mildly spicy sauce – a little like a satay sauce.

Then it’s sprinkled with fresh chives for a lovely onion-like flavour and fresh coriander to make it look extra pretty! Oh and what’s that on the side I hear you ask?

It’s my 3 ingredient gluten free naan bread – another recipe that you can make using simple store-cupboard ingredients and yoghurt. Here’s the link to the recipe.

You won’t believe how creamy this curry gets and mopping it up with a soft, bread-y naan is pure heaven. And you can make the curry in just 15 minutes, leaving you tons of time to make the naan if you fancy!

And not surprisingly, my gluten free peanut butter curry recipe is a product of there being no chicken in the supermarket at the moment! And that’s what these recipes are in a way – hopefully teaching myself to adapt a little, as well as showing you guys in turn too.

Some of you have mentioned that you’re not a massive fan of chickpeas, and first of all I’d say… give this recipe a try – it might change your mind!

But of course, you can throw pretty much whatever you like into this curry. Throw in any cooked veg you like, throw in chicken or beef if you can find it, give it a try served up with rice noodles.

That’s what I wanted to share this with you guys, because you really can chop and change it however you like. But if you’re sticking with my version first of all, I can guarantee a lovely meal you’d happily order in a restaurant that takes 15 minutes to make.

So here’s what you’ll need for my peanut butter curry recipe. The sauce actually only needs 5 ingredients and some salt, then you just throw in your sweet potato and chickpeas. Easy peasy!

Oh and whilst this recipe contains no actual garlic or onion, I wouldn’t overly recommend it during the elimination phase of the low FODMAP diet.

As foods like chickpeas, sweet potato and coconut milk all can be high FODMAP in certain quantities, it might be best to wait until you’ve successfully reintroduced these foods first.

Let me know if you want more low FODMAP store-cupboard recipes like this by leaving a comment below this post.

Ingredients for my peanut butter curry recipe

  • 1 medium sweet potato, (peeled and cubed)
  • half a 400g can of chickpeas, drained
  • 400 ml coconut milk (full-fat works best)

For the sauce

  • 150 g peanut butter (crunchy or smooth, but the cheaper peanut butter is better for this)
  • 2 tbsp garlic-infused olive oil
  • 1/2 tsp chilli puree
  • 2 tsp lime juice
  • 2 tsp gluten free soy sauce
  • 1/4 tsp salt

To serve

  • fresh chives (awesome flavour)
  • coriander (optional but it looks nice!)

Method for my peanut butter curry recipe

1. Put your cubed sweet potato into a bowl. Add in 2 tbsp of water to it and cover completely with a plate as a lid. Place into the microwave and cook on full-power (mine is 900W) for 4-5 minutes. It should be completely soft when it’s done. Don’t stand there watching it cook though! Whilst it’s cooking, you can make your sauce.

2. To create your sauce, add all of your sauce ingredients to a bowl and give it a good mix. Add your mixture to a pan a medium-high heat and immediately add in your can of coconut milk.

3. Mix until consistent and fairly smooth. Wait until it starts to bubble a little, then turn the heat down a little and simmer for 10 minutes until consistent, thick and creamy.

4. Add in your microwaved sweet potato and chickpeas. At this point you can add whatever cooked veg (or cooked chicken) that you like. Stuff like spinach (let it wilt) or leftover cooked veg is perfect. Give it all a stir until it’s well-coated in sauce.

5. Chop fresh chives into the sauce and mix once more. Job done!

6. Serve with steamed sticky Jasmine rice. You can optionally add some crushed peanuts on top if you like. Enjoy!

And if you want a more condensed, printable version of the recipe, check out the recipe card below. Please rate the recipe 5 stars if you enjoyed it as it really helps encourage others to give it a try! 👇🏻

15-Minute Peanut Butter Curry Recipe (gluten free, vegan)
Yield: serves 2

15-Minute Peanut Butter Curry Recipe (gluten free, vegan)

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Peanut butter curry recipe with sweet potato and chickpeas! It only takes 15 minutes to make and it's gluten free, vegan with no onion or garlic either.

Ingredients

  • 1 medium sweet potato, (peeled and cubed)
  • half a 400g can of chickpeas, drained
  • 400 ml coconut milk (full-fat works best)

For the sauce

  • 150 g peanut butter (crunchy or smooth, but the cheaper peanut butter is better for this)
  • 2 tbsp garlic-infused olive oil
  • 1/2 tsp chilli puree
  • 2 tsp lime juice
  • 2 tsp gluten free soy sauce
  • 1/4 tsp salt

To serve

  • fresh chives (awesome flavour)
  • coriander (optional but it looks nice!)

Instructions

Put your cubed sweet potato into a bowl. Add in 2 tbsp of water to it and cover completely with a plate as a lid. Place into the microwave and cook on full-power (mine is 900W) for 4-5 minutes. It should be completely soft when it's done. Don't stand there watching it cook though! Whilst it's cooking, you can make your sauce.

To create your sauce, add all of your sauce ingredients to a bowl and give it a good mix. Add your mixture to a pan a medium-high heat and immediately add in your can of coconut milk.

Mix until consistent and fairly smooth. Wait until it starts to bubble a little, then turn the heat down a little and simmer for 10 minutes until consistent, thick and creamy.

Add in your microwaved sweet potato and chickpeas. At this point you can add whatever cooked veg (or cooked chicken) that you like. Stuff like spinach (let it wilt) or leftover cooked veg is perfect. Give it all a stir until it's well-coated in sauce.

Chop fresh chives into the sauce and mix once more. Job done!

Serve with steamed sticky Jasmine rice. You can optionally add some crushed peanuts on top if you like.

Enjoy!

Thanks for reading all about my peanut butter curry recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

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