HeartSong Retreat Recipes: Peanut Butter Curry

HeartSong Retreat Recipes: Peanut Butter Curry 

HeartSong Retreat Recipes: Peanut Butter Curry – Creamy, Spiced & Comforting 

Author: Ema at HeartSong Normandie
Category: Plant-Based Recipes, Retreat Recipes, Weekend Cooking

From the HeartSong Normandie kitchen - Peanut Butter Curry

This rich, comforting curry is a warm, nourishing dish layered with deep spices, caramelised onions, and a velvety peanut butter finish. Kalonji (onion seeds) add a beautifully toasty, slightly sweet and peppery note that ties it all together.

Serve with naan or rice for a satisfying, simple meal. It’s flexible too – use whatever vegetables or protein you have on hand. This version includes chickpeas and butter beans, but you’ll find plenty of substitutions below.

Why You’ll Love This Recipe

• Vegan and plant-based
• Protein-rich and hearty
• Freezer-friendly
• Highly adaptable
• Spiced and fragrant, not overwhelmingly hot

Ingredients (Serves 6–8)

800g tinned chickpeas, drained and rinsed


800g tinned butter beans, drained and rinsed


500g tomato passata (or about 5–6 fresh tomatoes, blended until smooth)


2 large onions, finely sliced


3 tsp kalonji (nigella/onion seeds)


4 bay leaves


3–4 cloves


1 cinnamon stick


3 green cardamom pods, lightly crushed


2 tbsp ginger-garlic paste


2 tsp curry powder


1 tsp turmeric


1 tsp smoked paprika


1 tsp red chilli powder (or to taste)


1 tsp garam masala (added at the end)


3 tbsp peanut butter


1 tsp salt (adjust to taste)


Juice of ½ lemon


3 tbsp oil


Approximately 500 ml water (adjust for desired consistency)


Fresh coriander, chopped chillies and mint yogurt sauce for garnish (optional)

Method

Heat the oil in a large pot over medium heat. Add kalonji, bay leaves, cloves, cinnamon, and cardamom. Stir until fragrant.


Add sliced onions and cook until deeply golden and caramelised.


Stir in the ginger-garlic paste and cook for 1 to 2 minutes.


Add the curry powder, turmeric, paprika, and chilli powder. Stir to combine.


Pour in the passata and cook for 8–10 minutes, until the oil begins to separate.


Add chickpeas, butter beans, salt, and enough water to create your preferred consistency. Simmer for 15–20 minutes.


Stir in the peanut butter and mix well until fully melted and incorporated.


Add garam masala and lemon juice just before serving.


Garnish as desired and serve hot with naan or rice.

Substitution Ideas

Beans and Pulses: Swap chickpeas or butter beans for cannellini beans, kidney beans, or cooked lentils.


Vegetables: Add spinach, aubergine, sweet potatoes, or red peppers.


Nut-Free: Replace peanut butter with tahini or sunflower seed butter.

Cooking Notes

Caramelised onions are key to building depth and sweetness.


The peanut butter adds body and a creamy texture—don’t skip it.


Leftovers will taste even better the next day.


Suitable for batch cooking and freezing.

Serving Suggestion

Serve with basmati rice, warm naan, and a drizzle of mint yogurt sauce or coconut yogurt. Garnish with chopped coriander and fresh chillies for a little extra heat and freshness.

About HeartSong Normandie

Join us at HeartSong Normandie in France for retreats and workshops rooted in singing, meditation, reiki, and holistic well-being. We offer welcoming, supportive spaces where you can reconnect with yourself and others through your voice, creativity, and shared experience. 

"...a fabulous week. I had a wonderful time, as fun as it was relaxing (and they don't always go together) and have come back invigorated by the company, singing, sea air and outrageously good food. You're a great team with the gift of bringing people together and conjuring up something very special."

Explore our upcoming retreats and events here - we’d love to welcome you. 

Ema and Peter 

HeartSong Normandie