Peanut Curry

This recipe is suitable for approximately 4 people. Of course, you can adjust the quantities to your own needs and the number of people you want to serve. If you have a larger group, you can easily increase the ingredients. And if you have leftovers, you can still reheat and enjoy the curry the next day.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4 people


  • 2 tbsp vegetable oil (e.g coconut oil)
  • 1 large onion (finely chopped)
  • 3 cloves garlic (finely chopped, because garlic is the flavor superhero!)
  • 1 red bell peper diced (for a colorful party in your mouth)
  • 200 grams tempeh diced (you can also leave out the tempeh)
  • 1 can chickpeas (drained and rinsed)
  • 200 grams fresh spinach (for some great green color!)
  • 3 tbps peanut butter (the secret weapon of this curry)
  • 1 packet curry of your choosing (e.g. Massaman curry)
  • 400 ml coconut milk (for a creamy and tropical twist)
  • 2 tbsp soy sauce (to bring out those umami flavors)
  • 1 tsp turmeric (to add some color and boost your immune system)
  • salt and pepper to taste
  • 4 portions rice, noodles or naan (follow the instructions on the packet)
  • 30 grams chopped peanutes (optional)
  • cilantro (if it doesn't taste like soap to you)
  • lime wedges (as garnish) (optional but highly recommended)


  • Chop the onion, garlic, red bell peper and tempeh (and optionally the peanuts, cilantro)
  • Heat the vegetable oil in a large pan over medium-high heat. Add the finely chopped onion and sauté until translucent, about 3 minutes. Then, add the minced garlic and sauté for another 1 minute.
  • Prepare the rice, noodles or naan according to it's instructions
  • Add the diced red bell pepper to the pan and sauté for 5 minutes until they become soft. If you're using tempeh, add it now and sauté for 3-4 minutes until the tempeh is lightly browned.
  • Add the drained chickpeas and the fresh spinach leaves to the pan. Stir-fry for 2-3 minutes until the spinach starts to wilt.
  • In a separate bowl, mix the coconut milk, peanut butter, and soy sauce until you have a smooth sauce. Pour this sauce into the pan and stir everything well so that the vegetables and tempeh (if used) are fully coated. Then, add the turmeric.
  • Bring the curry to a boil and let it simmer over low heat for 10-15 minutes. Stir occasionally to ensure the sauce doesn't stick to the pan. Taste and add salt and pepper as needed.
  • Serve the vegan peanut curry with rice, noodles, or freshly baked naan bread. Garnish with chopped peanuts and fresh cilantro, and add lime juice for an extra touch.


Enjoy this flavorful vegan peanut curry that delights your senses with its creamy peanut butter sauce and a hint of exotic spices. Whether you choose the delicious texture of chickpeas, the added savoriness of tempeh or both. Enjoy!
Keyword creamy, curry, peanut, peanutsauce, vegan