Chickpeas in Turmeric Peanut Butter Curry Recipe 1 Pot
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3
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Calories
345 kcal
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Course
Main Course
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Cuisine
Fusion
Chickpeas in Turmeric Peanut Butter Curry Recipe 1 Pot
Description
This curry starts by blending onion, garlic, and ginger with water to create a smooth base. This mixture is cooked with fragrant warm spices including cumin, ground coriander, cinnamon, cardamom, cayenne pepper, and turmeric until the flavors meld and the onion softens. Peanut butter and non-dairy milk are added next, producing a creamy texture with subtle sweetness and nutty depth. Additional water or broth helps adjust the sauce consistency.
Red bell pepper, carrots, and summer squash bring color and mild sweetness, complementing the hearty chickpeas that provide protein and texture. The mixture simmers briefly to meld flavors. Lime juice is stirred in last for acidity and freshness, along with chopped cilantro, which adds herbal brightness. The result is a curry with a balance of warm spices, creamy nuttiness, and brightness from lime and herbs.
This one-pot curry can be customized with different vegetables, beans, or spice adjustments. It serves as a versatile main dish and can be paired with rice or flatbread. The recipe includes optional spice variations and suggests adjusting non-dairy milk quantities to achieve desired consistency. Nutritional values are based on one serving.
Ingredients
- 1/4 cup onion chopped
- 4 cloves garlic
- 1 inch ginger knob
- 1/2 tsp neutral cooking oil generic cooking oil
- 1/2 tsp cumin ground
- 1/2 tsp ground coriander or more
- 1/4 tsp cinnamon
- 1/4 tsp cardamom optional
- 1/3 tsp cayenne pepper or more
- 1/2 tsp Turmeric or more
- 3 tbsp peanut butter or almond butter, or more
- 1/2 cup non-dairy milk such as coconut or almond milk
- 3/4 cup water or broth
- 1/2 red bell pepper sliced
- 1/2 cup carrot sliced, or more
- 1/2 cup summer squash or zucchini, or more, sliced
- 15 oz chickpeas or 1.5 cups cooked, or use cooked lentils, canned, drained and washed
- 1/2 tsp salt or more
- 1 tsp sugar or other sweetener of choice, or more
- 1/2 to 1 tsp lime juice
- 1/4 cup cilantro or use 2 tbsp thai basil, chopped
- 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.
Notes
- For variation, add garam masala, sriracha, black pepper, or clove powder to deepen spice complexity.
- Omit turmeric if its flavor is not desired.
- Additional vegetables such as broccoli or eggplant can be included.
- Lentils or other beans can replace chickpeas.
- Incorporate chunks of juicy fruit like mango, pineapple, or lychees for a sweet twist.
- Adjust non-dairy milk quantity to control curry thickness.
- Nutritional values are calculated per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 658mg | 27% |
| Potassium | 612mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 7060IU | 141% |
| Vitamin C | 34.6mg | 38% |
| Calcium | 89mg | 9% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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