Peanut butter Chickpea Curry

Sweet and creamy from the coconut milk, warm and spicy with help from the Harissa PB and perfectly bright thanks to a dollop of our Caramelised Onion Relish

Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 4

Recipe is great with...

Photo of related product - Caramelised Onion with Black Garlic Relish

Caramelised Onion with Black Garlic Relish

See product


  • 1 Red Onion
  • 1 Red Chilli (optional)
  • 3 cloves garlic
  • Thumb sized piece of Ginger
  • 1 tsp garam masala
  • 1/4 tsp black pepper
  • 1tsp Cumin
  • 1 tsp Turmeric
  • 2 tbsp Follain caramelised Red Onion Relish
  • 1/2 cup Nutshed Smokey Harissa Peanut butter
  • 1 tin Coconut milk
  • 1 cup Vegetable Stock
  • 2 tins Chickpeas
  • Handful of Leafy greens (like spinich/chard/or kale)
  • 1 Zest & Juice of lime


  1. Blitz the spice paste ingredients together in a blender or a food processor with a couple of tablespoons of water to loosen if you need.
  2. Heat up a tbsp of oil in a pot and gently sauté the spice paste for about 3 minutes.
  3. Add the coconut milk and stock and stir gently until it comes together to a gentle bubble and then add in the peanut butter and red onion relish.
  4. Add in your chickpeas and let the curry simmer for about 10 minutes until it has reduced slightly and become silky
  5. Have a taste and adjust the seasoning if you need to.
  6. Five minutes before serving add the leafy greens and finish with the juice and zest of your lime before serving with rice and all your favourite toppings, we love pickled onions!