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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.
Hi! Just chanced upon your website and I’m really interested to try going vegan for a while. I found that a lot of recipes call for coconut milk. I can’t take coconut milk due to digestive issues. Is there a substitute for this?
Also, is the chickpea tofu featured in your recipe book?
Looking forward to hearing from you.
Best wishes,
JT
Use other non dairy milks. For thicker sauces i use cashew milk. For other uses almond or soy milk work
Oh my word! Thus curry is delicious! Can I freeze the rest? Too good to throw out as I made lots!
yes totally. freeze in containers that fit without much air on top
This is outstanding! What a great dish. THANK YOU!
Super easy and absolutely delicious. It’s like a hug from inside my belly!!
No surprise of course, every recipe of yours I’ve tried has been great, Richa. From a student with no direction on how to exist, thank you so much for what you do. <3
I made this last night and it turned out just like the picture, which is nice since they rarely do! I’m trying to prepare more vegetarian dishes and this one was definitely a hit with my family. We had some leftovers for the next day (I increased some of the proportions) and my husband said it was even better then. I will be making this again for sure. Thanks for sharing it with us.
DE-LICIOUS! omg this was fantastic. I made it for a potluck where everyone else was an omnivore, and people RAVED about it and scarfed it down!
I doubled it for 5 people and we had a little bit of leftovers. For the veggies, I used red onion, red bell pepper, a carrot, and shredded zucchini (I’m not a huge fan of zucchini but I had some on hand — shredding it turned out to be a GREAT way to incorporate it but obscure the fact that it was there! didn’t bother me a bit 😉 ). I also used a full 15oz can of coconut milk and added another ~ 1/2 Cup of water as it was simmering to keep it from drying out too much. In the end, it was luxuriously smooth and creamy, just the way that I like.
I served it with some basmati rice and together, they were perfection. I will absolutely be making this again. Thank you so much for the fantastic recipe!
This has been sitting in my bookmarks for ages until finally I decided to make it. 😉 It is absolutely delicious, the flavour mixture of spices vs. the sweetness of coconut milk makes is a killer. Also loved how open to adaptations it is, a very versatile recipe. Will definitely stay in my bookmarks for longer :)))
awesome!
I made this tonight. I used a can of coconut milk and no other liquid. Used lentils instead of chickpeas. It was great! We’ll definitely make it again. Thank you for the recipe.
Hello,
anyone adapted this to using the instant pot & dried beans? I rarely remember to soak the beans before I leave for work.
Thank you Richa for keeping my family happily & heartily fed! My recently converted vegetarian husband and my 4&7 yo are always satisfied when I make something from you page. Thank youuuuu!
Thats awesome
The veggies will get overcooked in the instant pot if you cook the with the dried beans. You can cook the dried beans with water and when they are cooked, open the lid,, add the veggies, peanut butter, flavors etc and close the lid and cook for 2 mins manual.
Made this last week! Yum! Want to make it again with the cardamom this time. Do you recommend pods or seeds? Ground or ungrounded? I bought the green pods but not sure how to use them as I’ve never cooked with cardamom before!
ground cardamom. If you have pods, you can use a knife to slit them, then take the black seeds and powder them(they are soft, so pressing with a spoon should do it, or use a grinder), and use that powder. coarse powder is ok. Some indian dishes use the entire pod, some use just the black seeds and some use powdered seeds (which is ground cardamom). with the pods you can make all 🙂