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    Home » gluten free

    Chickpeas in Turmeric Peanut Butter Curry – 1 Pot

    Published: May 2, 2016 · Modified: Nov 19, 2022 by Richa 216 Comments

    Jump to Recipe   Print Recipe

    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. 

    Jump to Recipe   

    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.

    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.

    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
    4.95 from 89 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
    Calories 345 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 2g13%
    Sodium 658mg29%
    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

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    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

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    1. Katrina

      January 11, 2023 at 9:20 am

      5 stars
      This recipe is sooooooo delicious, wow! Definitely keeping this one in my rotazione from now on!! And really versatile if you want to change up which veggies you throw in! I love the Chickpeas in it!

      Reply
      • Vegan Richa Support

        January 11, 2023 at 3:50 pm

        Thank you, Katrina!

        Reply
    2. Valarie

      November 04, 2022 at 2:17 pm

      5 stars
      Very adaptable and delicious!

      Reply
      • Vegan Richa Support

        November 08, 2022 at 10:33 am

        Thank you!

        Reply
    3. Nikoleta K

      October 24, 2022 at 4:20 am

      5 stars
      Amazing as always! 🙏🏻

      Reply
      • Vegan Richa Support

        October 24, 2022 at 8:48 am

        Thank you!

        Reply
    4. Ashley

      October 22, 2022 at 3:42 pm

      5 stars
      I have a question about the nutrition information! Is it for the whole recipe or per serving?

      Reply
      • Vegan Richa Support

        October 24, 2022 at 8:31 am

        one serving

        Reply
      • Esther

        November 02, 2022 at 8:57 pm

        5 stars
        Loved this! So delicious. I used tofu as the protein and chopped kale at the end. Definitely adding this recipe to my supper repertoire.

        Reply
        • Vegan Richa Support

          November 07, 2022 at 10:27 am

          I’m glad you enjoyed! Kale is a great idea.

          Reply
    5. Deborah

      July 28, 2022 at 9:36 am

      5 stars
      Love this recipe!!! The taste is amazing!

      Reply
      • Vegan Richa Support

        August 02, 2022 at 12:13 pm

        thanks Deborah

        Reply
    6. Maneesha

      March 25, 2022 at 5:46 pm

      5 stars
      Beautiful recipe, Richa! I added some sriracha, soy sauce, and garam masala to give it an Indo-Asian flair!

      Reply
      • Vegan Richa Support

        March 29, 2022 at 10:22 am

        oh!
        spicy

        Reply
        • Darlene

          January 08, 2023 at 9:32 am

          5 stars
          Delicious! I used the veggies suggested but more of them. Good flavour, especially with the addition of the cardamom. The leftovers will be my lunches for the week!

          Reply
          • Vegan Richa Support

            January 09, 2023 at 6:21 pm

            Wonderful!

            Reply
    7. scrappy

      February 12, 2022 at 2:23 pm

      5 stars
      Tasty and comes together in no time. We like to make extra sauce and load up on the vegetables. Our favorite veg combo is pepper, broccoli, yellow zucchini and kale. Sometimes we throw in some red cabbage too!
      I really like how mild this curry comes out so I can share it with those who cannot tolerate any heat. I’ll add lots of crushed red pepper flakes to mine for some heat.
      ^_^

      Reply
      • Richa

        February 12, 2022 at 8:46 pm

        Awesome

        Reply
    8. Brittany

      January 03, 2022 at 4:04 pm

      5 stars
      This was a quick dish that I had all the ingredients for in the pantry. I think I will double it next time so I have leftovers.

      Reply
      • Richa

        January 03, 2022 at 5:51 pm

        Awesome

        Reply
    9. Cecilia

      August 20, 2021 at 10:51 pm

      5 stars
      Delicious! I cook just about everything on the stove in a tagine. It works very well and looks as good and apetizing as on the recipe itself.

      Reply
      • Vegan Richa Support

        August 24, 2021 at 9:36 am

        luv tagines!!! ❤️❤️❤️❤️❤️❤️

        Reply
    10. Janet

      July 17, 2021 at 4:40 pm

      5 stars
      Can this be doubled and half of it frozen for a second meal?

      Reply
      • Richa

        July 17, 2021 at 6:00 pm

        Yes

        Reply
    11. Stephanie

      May 15, 2021 at 10:28 pm

      Love this recipe!! Has anyone tried making it in a slow cooker? How did you go about it?

      Reply
    12. Angie Meyers

      March 29, 2021 at 12:37 am

      5 stars
      Absolutely delicious. Thank you so much for your effort and sharing this, it was great!

      Reply
      • Vegan Richa Support

        March 29, 2021 at 8:33 pm

        thanks for popping in ♡

        Reply
    13. Emerald Farrar

      March 05, 2021 at 6:32 am

      5 stars
      So good. Omitted the sugar and with the sweet veggies it wasn’t missed. A little plain yogurt and some rice… perfect and quick.

      Reply
      • Vegan Richa Support

        March 08, 2021 at 11:45 am

        perfect thanks for popping in

        Reply
    14. Elsa

      February 03, 2021 at 12:27 pm

      This has been in our regular rotation for years. Just the perfect about of flavour 😉

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:23 pm

        wow – years – thank you

        Reply
    15. Lydia

      January 29, 2021 at 7:55 am

      5 stars
      I love this recipe! I added green peas, frozen cauliflower and spinach. Thank you for your wonderful recipes:)

      Reply
      • Vegan Richa Support

        January 29, 2021 at 4:39 pm

        yummy. thank you for stopping by

        Reply
    16. Ripley

      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
    17. paula rothman

      September 16, 2020 at 5:38 pm

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

      Reply
    18. Becky

      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

        August 12, 2020 at 2:27 pm

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

        Reply
    19. Jessica Ali

      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

        May 10, 2020 at 12:24 pm

        There’s enough flavor overall so just omit.

        Reply
    20. Kay

      May 06, 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

        May 07, 2020 at 3:44 pm

        thanks Kay! I love using that in smoothies too

        Reply
    21. Linda

      January 14, 2020 at 1:03 am

      5 stars
      Really tasty recipe!

      Reply
    22. Rachel

      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

        November 28, 2019 at 1:13 pm

        🙂

        Reply
    23. Vicky Rowe

      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

        November 25, 2019 at 10:27 am

        awesome!

        Reply
    24. Samantha Farrugia

      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

        November 14, 2019 at 2:32 pm

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

        Reply
    25. Kelikaneki

      November 08, 2019 at 10:26 am

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

      Reply
      • Richa

        November 08, 2019 at 11:25 am

        Awesome!

        Reply
    26. dorothea tortilla

      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

        October 14, 2019 at 11:56 am

        yay!

        Reply
    27. Donna

      September 07, 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
    28. Laura

      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

        August 21, 2019 at 10:41 pm

        awesome!

        Reply
    29. Christine

      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

        June 28, 2019 at 5:25 pm

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

        Reply
    30. Karen

      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
    31. Sara

      May 09, 2019 at 6:10 pm

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

      Reply
      • Richa

        July 14, 2019 at 11:12 pm

        The recipe makes 3 servings.

        Reply
      • Andrea

        November 03, 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
    32. Katya

      May 04, 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
    33. Elle

      April 04, 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

        September 16, 2020 at 5:40 pm

        would you share that satay recipe with us please

        Reply
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