This curry is not only easy to make but also budget-friendly and packed with plant-based protein from garbanzo beans (chickpeas). The combination of spices and the creaminess of coconut milk makes it a comforting dish that appeals to everyone, regardless of dietary preferences. Plus, it’s vegan and gluten-free!

To prepare this delicious curry, gather the following ingredients:

Coconut Milk: Adds creaminess and a subtle sweetness.
Peanut Butter: The star of the dish, providing a rich, nutty flavor.
Garbanzo Beans (Chickpeas): A great source of protein and fiber.
Onion and Garlic: For depth of flavor.
Tomato Puree: To add body and richness to the sauce.
Vegetable Stock: Enhances the flavor profile.
Spices: Including paprika, cayenne pepper, ground coriander, and chili flakes for heat.
Lime Juice: To add a refreshing acidity that balances the flavors.

Start by finely dicing the onion and crushing the garlic cloves. This will help them cook evenly and release their flavors.

In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.

Stir in the paprika, cayenne pepper, ground coriander, and chili flakes. Cook for another minute to toast the spices, enhancing their flavors.

Add the coconut milk, peanut butter, tomato puree, drained garbanzo beans, and vegetable stock to the pot. Stir well to combine all the ingredients.

Increase the heat and bring the mixture to a boil. Then, reduce the heat to a simmer and let it cook for about 5-6 minutes, or until the sauce thickens to your desired consistency.

Remove the pot from heat and stir in the lime juice. This will brighten the flavors of the curry.

This curry pairs wonderfully with steamed rice, quinoa, or warm naan bread. You can also top it with fresh herbs like cilantro or parsley for an extra burst of flavor. For a complete meal, consider adding a side of sautéed greens or a simple salad.

This curry is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months—just be sure to let it cool completely before freezing. To reheat, simply thaw in the fridge overnight and warm it on the stovetop.

This easy garbanzo bean peanut butter coconut milk curry is a versatile dish that’s perfect for any occasion. With its delightful flavors and simple preparation, it’s sure to become a favorite in your household. Enjoy the comforting taste of this curry and feel good knowing it’s packed with nutrition! Whether you’re a busy professional or a home cook looking for a quick meal, this recipe checks all the boxes. Give it a try and savor the deliciousness!