Serves 4


  • 2 tbsp olive oil
  • Peanut Butter & Chickpea Curry 13 garlic cloves, crushed
  • 2 small red onions, diced
  • 2x 400g tins chickpeas, drained
  • 4 tbsp peanut butter
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • Pinch chilli flakes
  • 1/2 tsp ground coriander
  • 1 tsp veg stock powder
  • 1 x 400g tin coconut milk
  • 1 x 400g tin chopped tomatoes
  • 2 large handfuls spinach
  • Jumbo peanuts, unsalted
  • Salt and pepper


  1. Heat a pan on a medium heat with the olive oil and add the crushed garlic, onions and a pinch of salt and pepper. Cook down for a couple minutes.
  2. Add all the spices, peanut butter, chickpeas, salt and pepper. Stir well and fry together for a couple minutes.
  3. Add the tinned tomatoes, coconut milk and the veg stock powder and mix well.
  4. Bring to a boil and then reduce to a low heat for 15 minutes (lid off) making sure to give it a stir ever 5 minutes.
  5. Stir in the spinach and cook for a further 5 minutes (or to your desired consistency).
  6. Meanwhile dry fry a handful of the jumbo peanuts until lightly browned to serve on top.

Top Tip: Serve by topping the curry with jumbo peanuts and some fresh coriander.

Per 100g Calories: 135, Carbohydrates: 8.0g, Sugars: 2.3g, Fat: 8.7g, Saturates: 3.8g, Protein: 4.8g, Salt: 0.18g

Recipe from: Healthy Living James Instagram and Facebook @healthylivingjames

January 2018 (Issue 34) Vegan Life Magazine


  1. Guy on January 23, 2019 at 2:58 am

    what size of tinned coconut milk and tomatoes?

    • VeganLife on January 25, 2019 at 3:22 pm

      we recommend a 400g tin of tomatoes and coconut milk – this is the standard size tin in the UK

  2. vivian rusbridge on September 21, 2019 at 7:29 am

    Does this freeze ?

  3. nilgun on February 20, 2020 at 9:45 pm

    Delicious, quick and easy. Will definitely be making again.

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