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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 have a question about the nutrition information! Is it for the whole recipe or per serving?
one serving
Loved this! So delicious. I used tofu as the protein and chopped kale at the end. Definitely adding this recipe to my supper repertoire.
I’m glad you enjoyed! Kale is a great idea.
Love this recipe!!! The taste is amazing!
thanks Deborah
Beautiful recipe, Richa! I added some sriracha, soy sauce, and garam masala to give it an Indo-Asian flair!
oh!
spicy
Delicious! I used the veggies suggested but more of them. Good flavour, especially with the addition of the cardamom. The leftovers will be my lunches for the week!
Wonderful!
Tasty and comes together in no time. We like to make extra sauce and load up on the vegetables. Our favorite veg combo is pepper, broccoli, yellow zucchini and kale. Sometimes we throw in some red cabbage too!
I really like how mild this curry comes out so I can share it with those who cannot tolerate any heat. I’ll add lots of crushed red pepper flakes to mine for some heat.
^_^
Awesome
This was a quick dish that I had all the ingredients for in the pantry. I think I will double it next time so I have leftovers.
Awesome
Delicious! I cook just about everything on the stove in a tagine. It works very well and looks as good and apetizing as on the recipe itself.
luv tagines!!! ❤️❤️❤️❤️❤️❤️
Can this be doubled and half of it frozen for a second meal?
Yes
Love this recipe!! Has anyone tried making it in a slow cooker? How did you go about it?
Absolutely delicious. Thank you so much for your effort and sharing this, it was great!
thanks for popping in ♡
So good. Omitted the sugar and with the sweet veggies it wasn’t missed. A little plain yogurt and some rice… perfect and quick.
perfect thanks for popping in