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1 Pot Chickpeas in Turmeric Peanut Butter Curry. Easy Peanut or AlmondButter Curry with Summer veggies and Chickpeas. Serve over rice or cooked grains. Vegan Glutenfree Soy-free Recipe. Pin this post.
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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
- 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.
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4.93 from 99 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 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Entree
Cuisine: fusion
Servings: 3
Calories: 345kcal
Author: Vegan Richa
Ingredients
- ¼ cup (40 g) chopped onion
- 4 cloves of garlic
- 1 inch knob of ginger
- ½ tsp (0.5 tsp) oil
- ½ tsp (0.5 tsp) ground cumin
- ½ tsp (0.5 tsp) or more ground coriander
- ¼ tsp (0.25 tsp) cinnamon
- ¼ tsp (0.25 tsp) cardamom optional
- ⅓ tsp (0.33 tsp) or more cayenne
- ½ tsp (0.5 tsp) or more turmeric
- 3 tbsp or more peanut butter or almond butter
- ½ cup (125 ml) non dairy milk like coconut or almond milk
- ¾ cup (187.5 ml) water or broth
- ½ (0.5) red bell pepper sliced
- ½ cup (64 g) or more sliced carrots
- ½ 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
- ½ tsp (0.5 tsp) or more salt
- 1 tsp or more sugar or other sweetener of choice
- ½ to 1 tsp lime juice
- ¼ 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 345Calories 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.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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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
Comments
Tanya
Another great recipe that I’ll make again and again! I threw in some eggplant and pineapple as I had it on hand and it was delicious. Perfect over brown rice.Reply
Vegan Richa Support
So glad you like it!
Reply
Lisa
Oh so yummy! Easy dish to put together with resulting big flavor. I also added some broccoli and cauliflower that I needed to use up. A variety of vegetables can be substituted in this recipe. Wonderful over brown rice or whatever grain you prefer. It’s a keeper!Reply
Vegan Richa Support
So happy you liked it! Cauliflower and broccoli are great additions.
Reply
Najiba
Very delicious recipe. I just made it ❤️❤️ thank you 😊Reply
Vegan Richa Support
Thank you for commenting! Glad you liked it.
Reply
Sue
We enjoyed this with mushrooms in place of the squash. Thanks Richa.Reply
Vegan Richa Support
So good to hear!
Reply
Genie
Made this for supper last night. It was very easy and had my husband’s favorite ingredient — peanut butter.
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Vegan Richa Support
Awesome!
Reply
Pamela
I just made this for the first time and it is incredible. As another review stated, it is so easy to sub in whichever veggies and protein are on hand, and it still tastes wonderful. Another addition to the rotation. Thank you for all the wonderful recipes!Reply
Vegan Richa Support
Happy to hear!
Reply
Jean Simmons
Full of flavour but not spicy. This was a lovely recipe especially because it has no chili so my 6 year old daughter loved it. Creamy and delicious ! Squish lime on top- you won’t regret it ! The lime and coconut and ginger – amazing.Reply
Vegan Richa Support
Glad you enjoyed it!
Reply
Mila
I love all your recipes because of how flexible the ingredients and quantities are. This one is very tasty with ingredients that I had in the pantry. I’m glad you suggested pineapple because I didn’t want to run out to the grocery store for squash and red pepper.Reply
Vegan Richa Support
Glad it worked out!!
Reply
Holly Cozzi-Burr
Great with red and yellow lentils as mentioned . I added Gram Masala.Reply
Vegan Richa Support
🙂 glad you enjoyed!
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Katrina
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
Thank you, Katrina!
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Tricia
Usually add tamarind instead of lime, and some cauliflower…great over quinoa. So adaptable and tasty!!Reply
Vegan Richa Support
🙂
Reply
Charlaine
Fantastic I’ll be making this regularly!!Reply
Vegan Richa Support
yay!
Reply
Brown
We love this, in our house.Brown
Reply
Vegan Richa Support
thank you! don’t forget to rate!
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Valarie
Very adaptable and delicious!Reply
Vegan Richa Support
Thank you!
Reply
Nikoleta K
Amazing as always! 🙏🏻Reply
Vegan Richa Support
Thank you!
Reply
Ashley
I have a question about the nutrition information! Is it for the whole recipe or per serving?Reply
Vegan Richa Support
one serving
Reply
Esther
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
I’m glad you enjoyed! Kale is a great idea.
Reply
Deborah
Love this recipe!!! The taste is amazing!Reply
Vegan Richa Support
thanks Deborah
Reply
Maneesha
Beautiful recipe, Richa! I added some sriracha, soy sauce, and garam masala to give it an Indo-Asian flair!Reply
Vegan Richa Support
oh!
spicyReply
Darlene
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
Wonderful!
Reply
scrappy
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
Awesome
Reply
Brittany
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
Awesome
Reply
Cecilia
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
luv tagines!!! ❤️❤️❤️❤️❤️❤️
Reply
Janet
Can this be doubled and half of it frozen for a second meal?Reply
Richa
Yes
Reply
Stephanie
Love this recipe!! Has anyone tried making it in a slow cooker? How did you go about it?
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Angie Meyers
Absolutely delicious. Thank you so much for your effort and sharing this, it was great!Reply
Vegan Richa Support
thanks for popping in ♡
Reply
Emerald Farrar
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
perfect thanks for popping in
Reply
Elsa
This has been in our regular rotation for years. Just the perfect about of flavour 😉
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Vegan Richa Support
wow – years – thank you
Reply
Lydia
I love this recipe! I added green peas, frozen cauliflower and spinach. Thank you for your wonderful recipes:)Reply
Vegan Richa Support
yummy. thank you for stopping by
Reply
Ripley
Amazing!! Very easy and great flavours!! Thanks, Richa, your recipes are aleays a huge success!!Reply
paula rothman
this was fantastic! used full fat coconut milk, and added eggplant, spinach and cauliflower! superb
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Becky
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
1/2 tsp should do the trick added in with the other spices
Reply
Jessica Ali
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?
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Richa
There’s enough flavor overall so just omit.
Reply
Kay
Only difference I made was putting powdered peanut butter in place of whole peanut butter. So delicous.Reply
Vegan Richa Support
thanks Kay! I love using that in smoothies too
Reply
Linda
Really tasty recipe!Reply
Rachel
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
🙂
Reply
Vicky Rowe
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!
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Richa
awesome!
Reply
Samantha Farrugia
Would this be okay to make in the instant pot? if so any idea how long?
Reply
Richa
saute according tothe recipe on saute mode, then pressure cook for 2 mins and natural release
Reply
Kelikaneki
My husband LOVES this dish. And what’s not to love?Reply
Richa
Awesome!
Reply
dorothea tortilla
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
yay!
Reply
Donna
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
Laura
I made this for dinner tonight. It was really delicious. I will definitely make it again. My husband scraped his plate clean.Reply
Richa
awesome!
Reply
Christine
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
brown or green. cooked lentils. Add them towards the end to simmer for 3-5 mins.
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Karen
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
Sara
How much is one serving? The whole pot or a cup? Didn’t really say.
Reply
Richa
The recipe makes 3 servings.
Reply
Andrea
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
Katya
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
Elle
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
would you share that satay recipe with us please
Reply
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