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vegan campfire food

Vegan Peanut Curry with Mushrooms & Chickpeas Recipe

Creamy and aromatic vegan peanut curry recipe that easy to make on the camp stove
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Servings 2 people
Calories 160 kcal


  • 300 grams mushrooms
  • 1 tin chickpeas - 400 gram tin
  • 1 tin chopped tomatoes - 400 gram tin or sub for tomato puree and water if you're backpacking
  • 2 handfuls spinach
  • 2 tbsp peanut butter
  • 1 vegetable stock cube
  • 1 ½ tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • ½ tsp garlic powder
  • 1 tsp chili powder
  • salt - to taste


  • With the pan on the stove, pour in the tinned tomatoes, all spices, stock cube and peanut butter. Mix to combine and allow for the peanut butter to melt.
  • Once combined, add the chickpeas, mushrooms and stir. Stir occasionally to allow the ingredients to cook evenly.
  • Once the mushrooms have softened, (about 5-10 minutes depending on the heat of your pan) add the spinach and stir.
  • Once fully combined your peanut curry is ready to serve with couscous or bread for mopping. Enjoy!


Calories: 160kcalCarbohydrates: 13gProtein: 11gFat: 10gSaturated Fat: 2gSodium: 467mgPotassium: 844mgFiber: 5gSugar: 5gVitamin A: 3634IUVitamin C: 12mgCalcium: 69mgIron: 3mg
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