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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 turned out great! I’m about to make it again tonight. I love that I can add in any miscellaneous veggies I have laying around before they go bad. And anything with peanut butter and chickpeas gets the toddler seal of approval too.
OMG – this was so good! We used coconut milk and almond butter. Added tons of veg – eggplant, zucchini, peas, broccoli, carrots, snow peas. Gorgeous! Many thanks!
Richa, I made this tonight and it was awesome! I had to leave out some of the heated seasonings as my hubby has an ulcer but even so, it was delicious. We can’t wait to make it again. I bought your book too! Thanks so much for sharing these wonderful and aromatic recipes!
so glad you all loved it! Thanks for getting the book!
This was so delicious! And the leftovers are outstanding as well (I love next-day-cold-curries)! Thank you for the recipe! This will definitely be going into a regular rotation in our home!
Awesome!! Yes the spices infuse the dish much more by the next day so the curries always taste better, more flavorful!
OH MY GOD! 😀
FOR LIKE,THE FIRST TIME IN MY LIFE I’VE MADE SOMETHING AND IT LOOKS EXACTLY LIKE THE PICTURE!
Thank you so much for this recipe it’s quick and easy and I loved it!(so did my family, lol. I’m the only vegetarian in my family and they had chicken for dinner so i had to make myself something.And they are seriously hogging up all my food right now!)
I did however add some pumpkin and pretty much doubled the spice measurements 🙂
Oh and I had it with some rice that I cooked with onions and peas and coconut and it’s the bomb!!
So,thank you so much for this and I love your blog!
Nicole(Oh i’m 17 years old by the way)
Yay!! i am so glad it turned out so good! And so awesome that you cook and made it so well that everyone loved it! Yes, the dish does very well with adjusted more or less spices.
Hi Richa, thank you so much for an easy, simple but yet, delicious recipe!! Wow, love the flavors. I made it yesterday, had it over Jasmine rice and had some today with red Quinoa. Love it! I did add the cloves and also, I used kale instead of the squash because that’s what I had on hand, delish. I think you can really add any veggies you like. I am going to order your book, I have one question, are there pictures of each recipe? or most of them? Again, thank you. Keep on sharing 😉
Awesome! Yes you can pretty much use any veggies in this one.
Yes, the book has more than 110 photos for 150 recipes. Some of the photos have 2 or 3 recipes pictured in the same full page photo. So most recipes have pictures.
Great, thanks for your reply. I’m going to order your book.
This curry is deadly. I could live off curry and this one tastes like it came from a restaurant! Super easy to make, plenty of room for modification depending on individual tastes and it’s incredibly satisfying. I added mushrooms and kaffir leaves. On point!
Yay!
WOW. I made this for dinner, on a wim. It was delicious, even my kids loved it. Oh, and it was quick and easy. THANKS
Awesome!
Made this tonight for dinner. My husband and I loved it. So easy to make great recipe. Thank you!
Awesome!