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.
Cardamom 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 choie. 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 (40 g) chopped onion
- 4 cloves of garlic
- 1 inch knob of ginger
- 1/2 tsp (0.5 tsp) oil
- 1/2 tsp (0.5 tsp) ground cumin
- 1/2 tsp (0.5 tsp) or more ground coriander
- 1/4 tsp (0.25 tsp) cinnamon
- 1/4 tsp (0.25 tsp) cardamom optional
- 1/3 tsp (0.33 tsp) or more cayenne
- 1/2 tsp (0.5 tsp) or more turmeric
- 3 tbsp or more peanut butter or almond butter
- 1/2 cup (125 ml) non dairy milk like coconut or almond milk
- 3/4 cup (187.5 ml) water or broth
- 1/2 (0.5 ) red bell pepper sliced
- 1/2 cup (64 g) or more sliced carrots
- 1/2 cup (56.5 g) or more sliced summer squash or zucchini
- 15 oz (425.24 g) can chickpeas drained and washed or 1.5 cups cooked, or use cooked lentils
- 1/2 tsp (0.5 tsp) or more salt
- 1 tsp or more sugar or other sweetener of choice
- 1/2 to 1 tsp lime juice
- 1/4 cup (4 g) 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
Elle says
April 4, 2019 at 3:26 amNice but needed more flavor for me- I would use medium curry powder when I make something similar again. Very easy and quick to cook and fresh crunchy veg. I have another vegan satay curry recipe that I prefer.
Katya says
May 4, 2019 at 2:09 amGreat flavours and good balance of veg, chickpeas and sauce. I really like making the purée, it speeds up prep and cooking time. Will definitely make this again!
Sara says
May 9, 2019 at 6:10 pmHow much is one serving? The whole pot or a cup? Didn’t really say.
Richa says
July 14, 2019 at 11:12 pmThe recipe makes 3 servings.
Andrea says
November 3, 2019 at 4:41 amHi Sara…if you look at the top of Richa’s recipes, just before ingredients you will see where she shows the serving sizes.
I see she added a new feature so that if you want to increase the recipe for more servings, it automatically changes the ingredients amounts to accommodate the number of servings.
I love her recipes…hope that helps
Karen says
June 19, 2019 at 2:22 pmThis was absolutely delicious!!!!! I made a couple minor changes – I used water, not broth (plenty of flavor!!) ; instead of sugar I used maple syrup, omitted the cardamom. I did not use red pepper flakes at the end, I felt it was plenty spicy and I didn’t add baby greens at the end, because I didn’t have any. I served the curry over quinoa. One of my favorite recipes ever – I’ll be making this one over and over! Thank you!!
Christine says
June 28, 2019 at 7:58 amWhat kind of lentils would you suggest using in this? I’m trying to make it earlier in the day to bring to a dinner later – I assume it will reheat well?
Richa says
June 28, 2019 at 5:25 pmbrown or green. cooked lentils. Add them towards the end to simmer for 3-5 mins.
Laura says
August 21, 2019 at 8:22 pmI made this for dinner tonight. It was really delicious. I will definitely make it again. My husband scraped his plate clean.
Richa says
August 21, 2019 at 10:41 pmawesome!
Donna says
September 7, 2019 at 9:58 pmTakes awhile to make but it’s so good it’s worth it. This is going to be a recipe I make again and again.
dorothea tortilla says
October 14, 2019 at 5:28 amI just made this and it is fantastic! As I have cooked many of vegan Richa’s recipes, I knew ahead of time to assemble and chop, etc. everything ahead of time and then making it became a pleasure! I reduced the cayenne to 1/8 tsp. and added more coconut milk at the end. Just SO delicious! One other great thing is that it doesn’t make a ton of food and as I cook for just the two of us in our household, this recipe makes a good amount. I am sure I will be making it again.
Richa says
October 14, 2019 at 11:56 amyay!
Kelikaneki says
November 8, 2019 at 10:26 amMy husband LOVES this dish. And what’s not to love?
Richa says
November 8, 2019 at 11:25 amAwesome!
Samantha Farrugia says
November 14, 2019 at 11:34 amWould this be okay to make in the instant pot? if so any idea how long?
Richa says
November 14, 2019 at 2:32 pmsaute according tothe recipe on saute mode, then pressure cook for 2 mins and natural release
Vicky Rowe says
November 25, 2019 at 5:19 amDelicious, just made it for my lunch. Did it in my instant pot, just salted the onions etc in there first and then popped everything in and cooked for 2 mins.
Bought both of your books, loving all the recipes. So tasty. Thank you!
Richa says
November 25, 2019 at 10:27 amawesome!
Rachel says
November 28, 2019 at 1:11 pmA staple in our household. We don’t actually follow the recipe, we just throw whatever is on hand in. It cooks fast and always comes out delicious.
Richa says
November 28, 2019 at 1:13 pm🙂
Linda says
January 14, 2020 at 1:03 amReally tasty recipe!
Kay says
May 6, 2020 at 10:05 pmOnly difference I made was putting powdered peanut butter in place of whole peanut butter. So delicous.
Vegan Richa Support says
May 7, 2020 at 3:44 pmthanks Kay! I love using that in smoothies too
Jessica Ali says
May 10, 2020 at 11:48 amI don’t have cardamom or coriander. But I do have paprika, cinnamon, cumin, Turmeric and Cheyenne pepper. Would adding star anise help The flavor since I’m missing the 2 mentioned?
Richa says
May 10, 2020 at 12:24 pmThere’s enough flavor overall so just omit.