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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.
Sorry, I do apologize. I read the recipe again and did see it at the bottom.
I watched your video and you added sugar. Nothing about that in the recipe. Does it need to be added and if so how much. Thanks!
Oh My God! this was so flavorful and yummi! thank you so much for sharing! Xochi
Hi! I just came across this recipe and it looks divine! I have never done a curry before but I would love to try this one. Can you please guide me on the amounts of the different spices I have to use? I have been browsing your site but I cannot seem to find the recipe written with the ingredients and the quantities. Many thanks 🙂
Its right there in the recipe section. See just below the video box on this post.
Hi, this recipe looks good, but I was wondering if people allergic to peanut butter, what option they can use to substitute and still make it delicious? THANKS : )
Use full fat coconut milk instead of water and non dairy milk and omit the nut butter
Made it tonight. But, of course, I didn’t follow the recipe exactly (habit of mine). I didn’t have squash, so added potatoes and broccoli instead. Was very good, but I think next time I will do what I always do with Indian curries and use coconut milk (canned, not the breakfast drink type) instead of almond milk. Nothing beats the creamy, delicious taste of coconut milk! 😀 Did love the added flavor of the peanut butter, however. And next time may add some garam masala also…and maybe some cauliflower. Great recipe! Thanks!
This sounds delicious, could you use a brown cardamom pod or would it overpower other spices? Have only discovered your blog a couple of days ago and love your recipes. I have made two of them already and my husband who is normally a bit picky loved them and is not missing meat so many thanks.
Thats awesome! Are you talking about cardamom seeds (the small black seed that make up the pod inside a green cardamom) or the larger black cardamom pod ? You can add a brown cardamom. it is a peculiar flavor profile though. so maybe add it to 1 portion just before serving while it is still hot, mix and let sit for a minute, and see how you like it.
Made this tonight and it is gorgeous!! I’m not usually such a fan of the sweeter, creamier curries, but I gotta say… I’m loving this one (and my partner is too!). Perfect level of sweetness. ???? I only had carrots and capsicum on hand, so those were the only veggies I used, and it was still delicious – but I bet it’ll be better next time with extra veg. Thank you for sharing so many of your lovely recipies! Your cookbook is definitely on my shopping list.
Made this recipe with tofu and it was so yummy! First curry I’ve made that I’ve liked.
Love your blog 🙂
awesome!
Made this tonight for dinner and I really liked it, as did my husband. Followed the suggestion to add a bit of garam masala and ground cloves. I love coconut milk and so added ~50% more than suggested in the recipe. I think next time I’ll throw in some sweet potatoes. I’ve bookmarked this for inclusion in my weeknight recipe rotation. Very happy to have found your blog and look forward to trying more of your dishes 🙂