Servings
Font
Back
4.9 from 318 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 Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3
Calories: 345 kcal
Course: Main Course
Cuisine: Fusion

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

    Cup of Yum
  1. 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.
  2. Heat oil in a skillet over medium heat. When hot, add cumin, coriander, cinnamon, cardamom, cayenne and cook until fragrant. 15 to 30 seconds.
  3. 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).
  4. 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.
  5. 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).
  6. 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, 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 Information

Calories 345kcal (17%) Carbohydrates 33g (11%) Protein 12g (24%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 658mg (27%) Potassium 612mg (17%) Fiber 9g (36%) Sugar 5g (10%) Vitamin A 7060IU (141%) Vitamin C 34.6mg (38%) Calcium 89mg (9%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 345

% 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.