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1 Pot Chickpeas in Turmeric Peanut Butter Curry. Easy Peanut or Almond Butter Curry with Summer veggies and Chickpeas. Serve over rice or cooked grains. Vegan Glutenfree Soy-free Recipe. Pin this post.
Peanut Butter sauce is a current favorite in the house. Its easy, the flavor profile is loved by everyone and is versatile. Change up the flavors with thai red curry paste, or soy sauce, or Indian spices and herbs, or african chile blend. Add veggies, tofu or beans or lentils of choice!
This Easy Chickpea Curry uses the peanut butter or almond butter sauce with Indian spices, Turmeric, red bell pepper, carrots, summer squash. Blend onion garlic ginger and cook to roast. Fold in the spices and turmeric. Add the veggies, chickpeas, nut butter and broth and simmer until all the flavors come together. Garnish with cilantro or basil and a dash of lime. Curried Peanut butter Sauce + Turmeric = Sunshine.
Cinnamon and Cardamom add a fabulous flavor profile to this sauce. Cardamom is available in whole pods, seeds or powder form easily in Indian or Asian stores for much cheaper or online. You can use other spices of choice. Make this golden chickpea curry and serve over rice or cooked grains of choice.
More Chickpea / Lentil recipes from the blog
- Sweet and sour Chickpeas Broccoli and Peppers
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF
- Chickpeas in Firecracker sauce with crunchy salad. GF
- Chickpeas in Teriyaki sauce in steamed Bao bun.
Add other veggies of choice like broccoli or eggplant, use lentils or other beans, add in chunks of juicy mango or lychees for variation.
Video!
Chickpeas in Turmeric Peanut Butter Curry Recipe 1 Pot
Ingredients
- 1/4 cup chopped onion
- 4 cloves of garlic
- 1 inch knob of ginger
- 1/2 tsp oil
- 1/2 tsp ground cumin
- 1/2 tsp or more ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp cardamom, optional
- 1/3 tsp or more cayenne
- 1/2 tsp or more turmeric
- 3 tbsp or more peanut butter , or almond butter
- 1/2 cup non dairy milk like coconut or almond milk
- 3/4 cup water or broth
- 1/2 red bell pepper, sliced
- 1/2 cup or more sliced carrots
- 1/2 cup or more sliced summer squash, or zucchini
- 15 oz can chickpeas drained and washed, or 1.5 cups cooked, or use cooked lentils
- 1/2 tsp or more salt
- 1 tsp or more sugar or other sweetener of choice
- 1/2 to 1 tsp lime juice
- 1/4 cup chopped cilantro, or use 2 tbsp thai basil
- pepper flakes to taste
Instructions
- Blend the onion, ginger, garlic with 2 to 3 tbsp water until smooth. Keep aside. I use a NutriBullet and the small amount works in the small blender. Alternatively, finely mince the onion, garlic and ginger as use.
- Heat oil in a skillet over medium heat. When hot, add cumin, coriander, cinnamon, cardamom, cayenne and cook until fragrant. 15 to 30 seconds.
- Add in the onion puree to the skillet and mix. Mix in the turmeric and cook until the mixture is well roasted and onion does not smell raw. 7 to 9 minutes. Stir occasionally. (Cook at a slightly lower heat if using minced onion garlic).
- Add in the nut butter, non dairy milk and mix in. it will take a half minute for the nut butter to mix. Add water. Mix well.
- Add the veggies and chickpeas, salt, sugar. Mix, cover and bring to a boil. 4 mins. Reduce heat to medium low and continue to cook for 5 minutes. Mix in the lime juice and cilantro. Taste and adjust salt and heat. Add red pepper flakes to taste and mix in. At this point you can also mix in some baby greens, and adjust the curry consistency (add more non dairy milk or cook longer for thicker).
- Continue to simmer for another 3 to 4 minutes until the curry thickens a little. Serve over rice or cooked grains of choice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I see you can add in for a richer and deeper flavor cloves and black pepper. How much of each spice do you recommend for this size reciepe.
1/8 tsp or more ground cloves and a 1/4 tsp black pepper.
I just had to Pin this recipe because it looks SO SO good. Peanut butter and curry is probably THE BEST combination I’ve seen thus far!!
I had some left over dark brown chana from India and I decided to inaugurate my new electric pressure cooker.
Your dishes are always beautiful. This is the first one that I wrote in about. It was super easy and when you offer alternative ingredients I was pushed to make it. I used zucchini instead of yellow squash and chopped power greens from Costco.
Very delicious! Even with the chana, light.
Awesome! I love the dark brown chana. Its harder to find in regular stores, so I generally use white chickpeas. But cooked black chana is a great sub anywhere , plus something different from the usual chickpeas!
This is delicious! I’m eating it now with my 2 and 4 year olds. I substituted the red peppers for kale, because that’s what I had on hand. Stunning dish! Thank you. ❤️
Awesome!!
Always a great recipe!
I love nutty flavours in main meals, this looks yum!
Nourishing Amelia | Food, Health and Lifestyle Blogger
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Hi again, Richa.
I was just wondering… Does it make a significant difference to the taste if one uses a chopped red chilli (deseeded), or even a pure chili paste, instead of the Cayenne pepper?
You can use chopped red or green chili. sometimes the chilis are extra hot, so if you make a paste, it will be difficult to control the heat. If the chopped chili ends up being too hot, you can fish some out.
Thanks so much!
This looks fantastic. Thanks so much for sharing your wonderful talent, Richa.
Last night I made your cashew & tofu stir fry. It was delicious! So authentic in taste. So now I’ve ordered your book… can’t wait to get it!
Awesome! so glad you loved the Cashew Tofu Stir fry! Thank you for getting my book!
Agreed, I’m 100% in love with the seemingly indian/North african style fusion, (I’ve made the yam-style African peanut stew-this seems reminiscent) and look forward to making it soon! Quickie question: could one mix the nut butter/groundnut butter about 50/50? Maybe even cashew butter in place of almond? Just curious, thx for sharing, very inspired by your blog and deft fusing of culinary styles!
Yes totally. i usually use just almond butter. you can mix in PB, almond or roasted cashew.
I have..it’s fine
Making it! Totally up my alley. Thanks Richa.
Happy cooking!
I saw this recipe made by Brandi (thevegan8) she posted a pic on Instagram along with your blog page. As soon as I saw it my mouth was watering! I made it the very next day. The flavors were fantastic! I made it exactly how she did. Doubled the batch, used extra veggies, homemade roasted almond butter and cashew milk, and the juice of two limes. I like mine a little sweater so I did add some maple syrup at the end. I am so glad I have extra left over to freeze and use for my work lunches! I can’t wait to make some of your other recipes! Thank you for creating this one and sharing it!
oh yay! Thanks Steph.