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15 Minute Vegan Peanut Butter Curry

By lucyandlentils.co.uk

15 Minute Vegan Peanut Butter Curry

Prep:5minCook:15min

Ready in 15 minutes, this vegan peanut butter curry recipe is so simple to make. You can cook it big batches for the week, freezer friendly and uses cheap ingredients.

Updated at: Thu, 21 Nov 2024 11:50:50 GMT

Nutrition balance score

Good

Glycemic Index

37

Low

Glycemic Load

25

High

Nutrition per serving

Calories757.8 kcal (38%)

Total Fat50.2 g (72%)

Carbs68.9 g (27%)

Sugars20.5 g (23%)

Protein22.3 g (45%)

Sodium917.2 mg (46%)

Fiber18.7 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Thumb sized piece

1tin of chickpeas

400mltinned coconut milk

400mltinned tomatoes

1 Heaped TbspPeanut Butter

1 Tbspcurry powder

1 tspturmeric powder

½ tspcumin powder

Instructions

View on lucyandlentils.co.uk

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Notes

9 liked

0 disliked

Delicious

Kid-friendly

Makes leftovers

Under 30 minutes

Easy

Donna Bourn-Evely· last year

Makes leftovers

Under 30 minutes

Very tasty and easy to make and mildly spiced so suitable for little ones. The recipe states that it makes two portions but these are VERY generous; it could easily feed 3-4. Will definitely be making this again, though next time I'll add more spices. It's delicious as it is but my personal preference is for more heat.

Very tasty and easy to make and mildly spiced so suitable for little ones. The recipe states that it makes two portions but these are VERY generous; it could easily feed 3-4. Will definitely be making this again, though next time I'll add more spices. It's delicious as it is but my personal preference is for more heat.

Smitha Sanjeev· 2 years ago

Makes leftovers

Under 30 minutes

This dish is so delicious, wholesome and nutritious. Perfect for this autumn to winter weather we’re having, and makes great leftovers for freezing or lunch the next day. The only change I made to the recipe was roasting some sweet potato just because I had some leftovers. Definitely give it a go!

This dish is so delicious, wholesome and nutritious. Perfect for this autumn to winter weather we’re having, and makes great leftovers for freezing or lunch the next day. The only change I made to the recipe was roasting some sweet potato just because I had some leftovers. Definitely give it a go!