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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.
Made this and just wanted to tell you it was a winner with my family. I had been looking for some inexpensive veggie based meals to put into our dinner rotation and this totally fits the bill. Easy, yummy, healthy and even pretty. thanks!
Oh, and also if anyone is interested, I microwaved the squash, chickpeas, carrots and onions to save time and made the sauce in my vitamix. it was all done before the rice cooker went off. also topped it with dried coconut!
I can’t wait to make this! Would you mind telling me what kind/size of pan you used?
Hi Sarah, sorry running a bit behind on comments. I use a 10 inch or larger pan. I use ceramic style pans for Ecolution or Anodized Green Gourmet (cuisinart) pans. they both work really well as non sticks without any teflon and if cared for well.
No worries, thanks for getting back to me. Would you mind linking to the specific pan you used for this?
https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=ecolution+terra&rh=i%3Aaps%2Ck%3Aecolution+terra
https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=cuisinart+green+gourmet&rh=i%3Aaps%2Ck%3Acuisinart+green+gourmet
Yum! What kind/size pan are you using for this?
10 inch or larger
Loved this dish! Thank you, thank you! I used honey as my sweetener and added a little shredded chicken (my husband and I like both vegetarian and non-vegetarian meals.) This recipe was so good it was like dessert for dinner! Had it with a side of brown rice. Your creations are always delish! Can’t wait to try another!
I want to make this today but I have bottled roasted red pepper…can i use that instead of the normal raw ones
yes you can use those. Add just some peppers and later in the recipe, so that the flavor doesnt overpower the sauce
I am going to try this soon…looks soo good.. will write back once i have tried:) Thanks in advance..
Just made this and added sweet potato and more chick peas. It’s delicious! Thank you for such a gorgeous recipe!
I left my review on pinterest, but I wanted to come here and thank you for this amazing recipe! I’ve been trying curry recipes for ages and finally found this one. It’s perfect. It’s going into the monthly rotation and I’ll look forward to it all month long. Flavor is so balanced. Such a treat to be able to make this in my own kitchen. Thank you!! Can’t wait to try more for your site. 🙂
This recipe sounds amazing, but I can’t eat coconut (or soya) milk, and other non-dairy milks are hard to find or too expensive where I live. Will this recipe be a disaster if I just omit that? Or is there an alternative you can recommend? Thank you!
you can use just water and add another tbsp nut butter. the nut butter thickens the mixture, so a bit more will help thicken it like a creamy non dairy milk
That’s great, I’m going to try this soon. Thank you so much for replying and for the wonderful healthy recipes!
Lovely recipe! Think this will be great with tempeh/ tofu. I have made it with various veg and with the addition of fresh curry leaves. A keeper. I love your generosity in sharing these recipes.
awesome! yes curry leaves will work beautifully in this or even kaffir lime leaves. Its a fusion flavor profile that works with either more of an Indian bend or Thai.