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Chickpeas in Turmeric Peanut Butter Curry – 1 Pot

May 2, 2016 By Richa 183 Comments

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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. 

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1 Pot Chickpeas in Turmeric Peanut Butter Curry. Easy Nut Butter Curry Sauce with Summer veggies and Chickpeas. #Vegan #Glutenfree #Soyfree #Recipe | VeganRicha.com

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.

Chickpeas in Turmeric Peanut Butter Curry. Easy Nut Butter Curry Sauce with Summer veggies and Chickpeas. Vegan Gluten-free Soyfree Recipe #veganricha | VeganRicha.com

Chickpeas in Turmeric Peanut Butter Curry. Easy Nut Butter Curry Sauce with Summer veggies and Chickpeas. #Vegan #Glutenfree #Soyfree #Recipe | VeganRicha.com

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. 

Chickpeas in Turmeric Peanut Butter Curry. Easy Nut Butter Curry Sauce with Summer veggies and Chickpeas. Vegan Gluten-free Soyfree Recipe | VeganRicha.com

Add other veggies of choice like broccoli or eggplant, use lentils or other beans, add in chunks of juicy mango or lychees for variation. 

Chickpeas in Turmeric Peanut Butter Curry. Easy Nut Butter Curry Sauce with Summer veggies and Chickpeas. Vegan Gluten-free Soyfree Recipe | VeganRicha.com

Video!

 

Print Recipe
4.93 from 67 votes

Chickpeas in Turmeric Peanut Butter Curry Recipe 1 Pot

Chickpeas in Turmeric Peanut Butter Curry. Easy Nut Butter Curry with Summer veggies and Chickpeas. Serve over rice or cooked grains. Vegan Gluten-free Soyfree Recipe
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: fusion
Servings: 3
Calories: 345kcal
Author: Vegan Richa

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

For variation: Add garam masala, or add sriracha. Add some black pepper + clove powder for a deeper spice profile. Omit the turmeric if you are not fond of the flavor.
Add other veggies of choice like broccoli or eggplant, use lentils or other beans, add in chunks of juicy mango, pineapple or lychees for variation. Adjust the non dairy milk for more or less curry.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Chickpeas in Turmeric Peanut Butter Curry Recipe 1 Pot
Amount Per Serving (1 g)
Calories 345 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Sodium 893mg39%
Potassium 612mg17%
Carbohydrates 33g11%
Fiber 9g38%
Sugar 5g6%
Protein 12g24%
Vitamin A 7060IU141%
Vitamin C 34.6mg42%
Calcium 89mg9%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Chickpeas in Turmeric Peanut Butter Curry. Easy Nut Butter Curry Sauce with Summer veggies and Chickpeas. Vegan Gluten-free Soyfree Recipe | VeganRicha.com

Filed Under: Asian Vegan Recipes, gluten free, main course, popular, soy free Tagged With: chickpeas, fusion, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Gluten free Almond Butter Blondies
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  1. Elle says

    April 4, 2019 at 3:26 am

    4 stars
    Nice 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.

    Reply
    • paula rothman says

      September 16, 2020 at 5:40 pm

      would you share that satay recipe with us please

      Reply
  2. Katya says

    May 4, 2019 at 2:09 am

    4 stars
    Great 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!

    Reply
  3. Sara says

    May 9, 2019 at 6:10 pm

    How much is one serving? The whole pot or a cup? Didn’t really say.

    Reply
    • Richa says

      July 14, 2019 at 11:12 pm

      The recipe makes 3 servings.

      Reply
    • Andrea says

      November 3, 2019 at 4:41 am

      Hi 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

      Reply
  4. Karen says

    June 19, 2019 at 2:22 pm

    5 stars
    This 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!!

    Reply
  5. Christine says

    June 28, 2019 at 7:58 am

    What 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?

    Reply
    • Richa says

      June 28, 2019 at 5:25 pm

      brown or green. cooked lentils. Add them towards the end to simmer for 3-5 mins.

      Reply
  6. Laura says

    August 21, 2019 at 8:22 pm

    5 stars
    I made this for dinner tonight. It was really delicious. I will definitely make it again. My husband scraped his plate clean.

    Reply
    • Richa says

      August 21, 2019 at 10:41 pm

      awesome!

      Reply
  7. Donna says

    September 7, 2019 at 9:58 pm

    5 stars
    Takes awhile to make but it’s so good it’s worth it. This is going to be a recipe I make again and again.

    Reply
  8. dorothea tortilla says

    October 14, 2019 at 5:28 am

    5 stars
    I 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.

    Reply
    • Richa says

      October 14, 2019 at 11:56 am

      yay!

      Reply
  9. Kelikaneki says

    November 8, 2019 at 10:26 am

    5 stars
    My husband LOVES this dish. And what’s not to love?

    Reply
    • Richa says

      November 8, 2019 at 11:25 am

      Awesome!

      Reply
  10. Samantha Farrugia says

    November 14, 2019 at 11:34 am

    Would this be okay to make in the instant pot? if so any idea how long?

    Reply
    • Richa says

      November 14, 2019 at 2:32 pm

      saute according tothe recipe on saute mode, then pressure cook for 2 mins and natural release

      Reply
  11. Vicky Rowe says

    November 25, 2019 at 5:19 am

    5 stars
    Delicious, 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!

    Reply
    • Richa says

      November 25, 2019 at 10:27 am

      awesome!

      Reply
  12. Rachel says

    November 28, 2019 at 1:11 pm

    5 stars
    A 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.

    Reply
    • Richa says

      November 28, 2019 at 1:13 pm

      🙂

      Reply
  13. Linda says

    January 14, 2020 at 1:03 am

    5 stars
    Really tasty recipe!

    Reply
  14. Kay says

    May 6, 2020 at 10:05 pm

    5 stars
    Only difference I made was putting powdered peanut butter in place of whole peanut butter. So delicous.

    Reply
    • Vegan Richa Support says

      May 7, 2020 at 3:44 pm

      thanks Kay! I love using that in smoothies too

      Reply
  15. Jessica Ali says

    May 10, 2020 at 11:48 am

    I 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?

    Reply
    • Richa says

      May 10, 2020 at 12:24 pm

      There’s enough flavor overall so just omit.

      Reply
  16. Becky says

    August 11, 2020 at 10:15 pm

    Hi Richa,

    How much garam masala would you recommend putting in it? Would you just stir it through once it’s off the heat? Thanks!

    Reply
    • Vegan Richa Support says

      August 12, 2020 at 2:27 pm

      1/2 tsp should do the trick added in with the other spices

      Reply
  17. paula rothman says

    September 16, 2020 at 5:38 pm

    this was fantastic! used full fat coconut milk, and added eggplant, spinach and cauliflower! superb

    Reply
  18. Ripley says

    October 25, 2020 at 6:18 am

    5 stars
    Amazing!! Very easy and great flavours!! Thanks, Richa, your recipes are aleays a huge success!!

    Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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