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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 was a little nervous about this. Zucchini and peanut butter?? But the recipe fit perfectly with the odd veggies I had laying around in the fridge. I use zucchini, cabbage, kale and mung bean sprouts and it was DELICIOUS!! I doubled the recipe and it made enough for dinner and a generous amount of leftovers. So easy, will definitely be a frequent meal in our house! Thanks for your amazing recipes Richa!!
Yumm! awesome!
Overall, decent recipe! For a sweetner I used some honey & for cardamom I used curry powder instead. I also added mangoes & did a sweetned coconut rice 🙂
sounds like a lovely meal
I made this last night and WOW it was good!!! I have never made a curry with a)peanut butter and b)pureed onions, garlic, and ginger. I was skeptical but I am amazed!!! I actually used twice the amount of green onion because my stomach can’t handle onions but it still turned out so good. I also omitted the sugar and used a can of coconut milk. The recipe itself did not explain where to put the broth (I see it now in the text above, whoops) so I ended up just throwing some in in the end, so the curry turned out very thick, but no regrets 🙂 I will add broth in as I reheat because I can tell it’s just going to get thicker with the peanut butter and coconut milk. My first Vegan Richa was a total success!! I will be making this for my vegan parents the next time I see them. Thanks!
Awesome!!
Love this dish for so many reasons, its quick and easy and anytime I make this, it is ALWAYS a crowd pleaser. I sometimes add grilled Tofu in it to make it a main dish. Serving it on a bed of hot steamy rice, is my best! My family always fights over who gets to take the leftovers for lunch the next day and none of us are vegan!
awesome!
I picked up this recipe because I already had a lot of the ingredients on hand. Especially peanut butter.
He Who Must Be Fed liked it a lot, except for the generous dash of West Indian hot sauce.
Hey! It’s curry.
Hey Richa,
As a college student away from home, it’s really difficult to find time to cook any good food, but I always enjoy trying the recipes on this blog when I need a break from bland dining hall food or when I get homesick for desi food. This dish is my go to! Thanks for sharing your creativity with us 🙂
Thats awesome!
I made this for the first time today and it is definitely a a keeper! So addictive, and vet so versatile. It’ll be a miracle if I don’t eat the whole batch today. lol
Awesome!
I made it last night and we all enjoyed it. Your recipes always comes perfect! Thank you!! I wonder why is it not consider an Indian cuisine?
Awesome! Some regional indian sauces do use peanuts, but are more elaborate. This is just a simple curry i was making one day and added some nut butter to. So its not particularly following a specific recipe, cuisine. Its more of an inspired or fusion from Indian cuisine
Great recipe! I made this last night and it turned out great. I forgot the carrots. I think my eyes were tired and skipped over that line somehow. But I did add diced eggplant and enjoyed that. Very nice recipe that I will make again and again. Thank you.
I made this tonight and loved it. It’s officially my favourite recipe with chickpeas now. I thought blending the onion, garlic and ginger was a little unusual but now I appreciate the smoothness and enhanced flavour it creates in the dish. I am adding this to my go-to veggie dishes. The only change I will make is less salt next time.
Awesome! Also so much faster to blend rather than mince everything :). The salt depends on if the peanut butter is salted, chickpeas are salted et, so adjust accordingly.