Chickpea Curry With Creamy Peanut Butter Sauce

by Freya

This warming chickpea curry with peanut butter costs only £1 per portion.

If you’re looking for a budget chickpea curry recipe, this is it! It comes in at only £1 per portion, which is super affordable. This recipe uses basic ingredients and is such a simple recipe. It’s one of those fantastic one-pot dishes, where everything gets thrown in together and it practically cooks itself! Even though this is a budget meal, it’s still full of nutritious ingredients and tasty flavours. The main protein comes from chickpeas, and when compared to meat, it’s so much cheaper! The can we bought from Aldi only cost us 42p and has 16.2g of protein. We based our costings for this chickpea curry recipe off Aldi prices, but it’s still a super cheap meal to make, wherever you do your grocery shopping. 

It tastes amazing and is so easy to cook.

It’s definitely getting colder here in the UK now. Summer is officially over, and we’re trying to hold off for as long as possible before turning the heating on! With the changing of the seasons comes the changing of our meals too. Charlie and I start craving homey, comfort food that is easy to cook but super warming. Curries are the ideal solution to this. The spices heat you up, and the creamy sauces can make you feel all warm and cosy. This creamy peanut butter chickpea curry with sweet potato and spinach definitely fits the bill. The curry sauce is smooth, creamy and nutty, with a gentle spice. The chickpeas add some texture and protein, and the sweet potato adds a delicious, sweet, earthiness to the dish. We’ve also added a bunch of spinach for extra nutrition and colour. 

This chickpea curry could be enjoyed simply on its own. You could also serve it with nutty brown or basmati rice, or Indian bread like naan or chapati would be delicious too. We’ve topped this chickpea curry with some freshly chopped coriander and a squeeze of lime. We also love having lime pickle with our curries too!

bowl of warming vegan chickpea curry with peanut butter and sweet potato

A simple weeknight dinner recipe that can be prepped in advance.

A bunch of simple, easy weeknight dinners have got to be a staple in any household. Curries are definitely one of our staple, simple meals. We love how you can often throw everything together in one big pot and leave it to cook itself. It also allows you to cook in large quantities, meaning you’ve got lots of leftovers to freeze or have for a quick lunch later in the week. We often cook this chickpea curry up at the beginning of the week and have it for lunch, it’s a great easy go-to meal. You could also meal prep this recipe and divide it up into multiple containers with another curry like this daal for variety, and make it last for lots of lunches.

This warming sweet potato and peanut butter curry recipe is:

  • cheap and budget friendly
  • warming and hearty
  • lightly spiced
  • creamy and nutty
  • vegan and dairy-free
  • a simple weeknight dinner

If you enjoyed this budget chickpea curry recipe, try one of our other delicious recipes:

Chickpea Curry With Creamy Peanut Butter Sauce

An easy one-pot meal that's perfect for weeknight dinners. This chickpea curry, with a creamy peanut butter sauce, is warming and hearty.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people


For the chickpea curry

  • 1 tbsp cooking oil
  • 1 onion
  • 2 cloves garlic
  • 1 tbsp grated ginger
  • 1 can chickpeas
  • 1 can coconut milk
  • 1 can of tinned tomatoes
  • 4 tbsp peanut butter
  • 1 medium sweet potato
  • 120 g spinach

For the spice mix

  • 1 tbsp garam masala
  • 1/2 tbsp cumin
  • 1/2 tbsp turmeric
  • 1/2 tbsp curry powder
  • 1 tsp salt
  • 1/2 tsp bepper

For the rest of the dish

  • Rice
  • Corriander


  • Heat the cooking oil in a pan on medium heat, then add the onion, ginger, and a pinch of salt. Cook until it becomes soft and translucent. Now add in the minced garlic.
  • Next add in the spice blend (garam masala, cumin, turmeric, curry powder, salt and pepper). Stir together. Then add in the can of tomatoes, chickpeas, coconut milk, peanut butter and the sweet potato chunks. Stir it all together.
  • Simmer it for 20-30 minutes until the sweet potato is lovely and soft and the liquid has reduced.
  • Season with salt and pepper, then add in the spinach and stir until it has wilted.

Watch us make this chickpea curry recipe step by step!

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