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+ servings
Vegan peanut chickpea curry gluten-free oil-free

Get the Recipe: Vegan Peanut Chickpea Curry (Gluten-free, Oil-free)

This vegan peanut chickpea curry is a healthy comfort food dream! It is made indulgent and creamy with the addition of peanut butter, yet is also wholesome, with lots of vegetables. Gluten-free, oil-free, ready in 15 minutes.


  • 1 large onion, chopped
  • 7 oz sugar snap peas
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp tomato paste
  • black pepper, to taste
  • 1/2 can coconut milk
  • 2 tsp curry powder
  • 1 tbsp turmeric
  • 1 tsp garam masala
  • 1 tbsp tamari
  • 1/2 lemon, juice of
  • 1 tbsp peanut butter
  • 1 cup kale, de-stemmed and chopped


  • Frying pan


  • Start by adding the onion and the sugar snap peas to a non-stick frying pan and cook for 2-3 minutes, until the onion softens and the peas are bright green.
  • Stir in the chickpeas together with tomato paste and season to taste with black pepper.
  • Pour in the coconut milk, and add the curry powder, turmeric, garam masala, tamari and lemon juice. Stir over a medium heat for around 4-5 minutes, until the sauce starts to thicken.
  • Add the peanut butter and kale, and continue stirring for a further 2-3 minutes, until the kale wilts.
  • Serve over a bed of rice of your choice.
Calories: 373kcal, Carbohydrates: 31g, Protein: 12g, Fat: 26g, Saturated Fat: 19g, Sodium: 701mg, Potassium: 1070mg, Fiber: 8g, Sugar: 11g, Vitamin A: 4669IU, Vitamin C: 125mg, Calcium: 156mg, Iron: 9mg