This tempeh & chickpea peanut curry is hearty, rich, and so flavorful! Packed with plant-based protein, healthy fats, and fiber to keep you satiated for hours.
This peanut curry has become a staple dish in my kitchen recently. The combination of chickpeas and tempeh make it really hearty and satisfying, while the peanut butter adds richness which makes the curry extra cozy and comforting. This recipe is also a great way to introduce tempeh into your diet, especially if you’re skeptical about it. Tempeh is crumbled into the curry, giving it more of a ground meat texture, so you’re not biting into blocks of soybeans. You’ll barely even notice the tempeh but it adds a hefty amount of protein (there’s about 50 grams per 8 oz block of tempeh)! This curry is packed with all the good stuff like plant-based protein, healthy fats, and fiber, leaving you satisfied and comfortably full.
Vegan Peanut Curry FAQ
Can I substitute the peanut butter?
Yes, but obviously the flavor will change, so use a nut/seed butter you enjoy. I imagine almond butter would be delicious, or sunflower seed butter* for a nut-free option. Or check out my Kabocha Lentil Curry if you want to use cashews (and have some winter squash lying around).
Can I make it without tempeh?
You can omit the tempeh and add more chickpeas, crumbled tofu, or stir in some baked/fried tofu at the end.
Can I substitute coconut aminos?
We add just a little bit of coconut aminos at the end for a touch of sweet, salty, & umami flavor. However, you can omit the coconut aminos if necessary, or if your diet allows replace with 1 tsp sugar + 1 tsp soy sauce/tamari.
Mix peanut butter with water first ⟶ Don’t just add the peanut butter directly to the pot as it will be difficult to mix in and may separate.
More Hearty Curries & Stews!
If you try out this tempeh & chickpea peanut curry, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Tempeh & Chickpea Peanut Curry
- 1 ½ tsp cumin seeds
- 1 tsp coriander
- ¾ tsp turmeric
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
Peanut Butter Mixture
- ⅓ cup peanut butter
- ½ cup water
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 inch ginger minced
- 4 oz tempeh crumbled
- 1 bell pepper diced
- 15 oz can tomatoes diced, crushed, or whole
- 2 cups cooked chickpeas
- ¾ cup vegetable broth
- 2 cups chopped spinach
- 2 tsp
- ½ lime juiced
- ½ cup chopped cilantro
- ½ tsp salt adjust to taste
- Mix spices: Combine the spices together in a small bowl and set aside.
- Mix peanut butter: In a separate bowl, mix peanut butter and water together until uniform.
- Cook aromatics: Heat olive oil in a large pot over medium heat. Add onions, garlic, ginger, and a pinch of salt and cook until onions turn translucent, about 3 minutes.
- Add tempeh: Use your hands to crumble the tempeh into the pot. Add another pinch of salt and cook, stirring frequently, for 1 minute.
- Add spices: Add the spices and stir for 30 seconds.
- Deglaze pot: Add a few splashes of vegetable broth to deglaze the pot, scraping the bottom for any stuck pieces.
- Add bell peppers and tomatoes: Stir in the bell peppers and tomatoes. If using whole tomatoes, crush them with the back of a large spoon or whatever cooking utensil you're using.
- Add chickpeas and broth: Stir in the chickpeas and vegetable broth. Cover and bring to a boil, then reduce heat to medium low and simmer 10-15 minutes.
- Stir in peanut butter and spinach: Stir in the peanut butter mixture and spinach, then cover and continue cooking another minute or so until spinach wilts.
- Add coconut aminos, lime, cilantro: Turn off the heat. Stir in coconut aminos, lime juice, and cilantro. Taste and add more salt/lime juice as desired.
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