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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.
This was really delicious! It did not have an overwhelming peanut butter or Middle Eastern flavor, it was just *good*. The changes I made: I only sprinkled in a bit of cayenne (I don’t do heat!), I put in the cardamom, omitted the cilantro (didn’t have any), subbed broccoli for the bell pepper, and put in a mix of beans. That sounds like a lot of changes, but really I followed all the other spices and quantities exactly. I really enjoyed it. Thank you for this recipe!
So glad you enjoyed it!!
Lovely creamy curry but for me it needed a bit more spice – double cumin and coriander. Would definitely make again though. Thank you.
Yay!! Thanks for taking the time to comment.
Yes!! This recipe is so SO good!! The only changes I made, is to the cayenne, I added 1/2 tsp & then no crushed red peppers. I used coconut milk & added a little more towards the end. Served with basmati rice. 😋😋
Sounds delicious!!
This was a delicious recipe. I served it over brown rice and quinoa for a tasty and satisfying winter meal.
Yay! Thanks for taking the time to comment.
This was delicious! I’ll make it again, but next time I’ll triple or quadruple the sauce. It seemed like it wasn’t saucy enough. But the flavors were great!
Glad you liked it! Thanks for taking the time to comment.
this recipe was in the book i have of yours. vegan richa everyday kitchen, page 8. We just loved it and will look forward to trying the variations you suggest in the book. I always want to follow the directions the first time and then i can add or subtract flavors from there. Thank you again for all the inspirational menus, I welcome new ideas. #richaveganuary2025
That’s what recipes are for, just to guide you, the fun part is adding your personal touch to them.