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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.
So yummy! The second time I made this I used PB2 and it worked great. I also left out the chickpeas, added more veg variety and served over brown rice. And I sprinkled a spoonful of raisins on each serving. Bingo! Perfect.
THIS WAS INCREDIBLE. 10/10 WOULD RECOMMEND <3
Yum. I made this and adapted to lower the fat. I used water to saute and only 2 T of the peanut butter. I used carrots, but didn’t have any peppers, so I added peas at the last minute and some cooked potatoes. Then I chopped in quite a bit of kale.
Super good. Thanks
This curry is FANTASTIC! I’ve been trying more vegan recipes lately (trying to reduce the amount of dairy and meat I eat) and this one does not disappoint. Full of flavour and a great texture. I added cauliflower instead of zucchini and omitted the cilantro (a family member has that aversion to it), and it was wonderful! So happy to have stumbled on this recipe..it’s one of my new favourites 🙂 Thank you so much for sharing it!!
This was wonderful! I will be including it in my weekly menu more often 🙂 Your recipes are always so flavorful and easy to make. I added more coconut milk and broth to mine and subbed squash for sweet potatoes. Can’t wait to experiment with this the next time around.
I just made this one for the third time in the past 2 mos- it’s a delightful recipe, and in my regular rotation. I used a generous scoop of Deep curry paste for the spice, a heafty amt of turmeric, and threw in pumpkin pie spice, when I realized I was somehow out of cinnamon. Cubed sweet potato, carrots, red bell pepper, kale, and sweet onion stood in for the veggies and it was still fantastic! Thanks so much for this awesomely versitile recipe. Totally in love.
I have been making this curry a few times now and it has become one of my go-to meals. As has your website in general. Whenever I find myself in need of a healthy, delicious recipe, I am actually saying to myself: Let’s have a look at the Vegan Richa page. I have always loved Indian food, but I have never quite managed to get the spices right until I discovered your recipes.
You’re a lifesaver! I made this last night to take on my flight from the West Coast to East Coast. I was upgraded to 1st Class and all they were serving was beef or chicken. Coupled with some naan that I picked up at the store, this was off the charts delicious! Thank you!!!
Made this last night and it was a hit! The peanut butter combination with all the Indian spices is so delicious – complex, but balanced. I used an entire can of coconut milk and added a whole zucchini & red pepper. I loved how loaded with veggies it was. I will absolutely make this again!
My Boyfriend went nuts for it 🙂
Thanks