Peanut-Ginger Chickpea Curry

Peanut-Ginger Chickpea Curry

12
HahnSolo 0

"Quick to make and very filling! This is vegan-friendly and can be also be made gluten-free. I love the combination of peanut butter and coconut milk. You can easily double this recipe to make a larger quantity. For potlucks, I spread the cooked rice in a casserole dish and layer the curry on top."

Ingredients 30 m {{adjustedServings}} servings 581 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 79.3g
  • 26%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Meanwhile, stir coconut milk and peanut butter together in a large saucepan over medium-high heat until the peanut butter melts and the mixture is smooth, 5 to 7 minutes. Stir chickpeas, ginger, cinnamon, and cayenne pepper into the mixture; cook, stirring occasionally, until the chickpeas are tender, about 10 minutes. Add tomatoes; continue cooking until the mixture thickens slightly, about 10 minutes. Season with salt. Serve with the rice.
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Reviews 12

  1. 18 Ratings

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sserson
6/17/2012

The recipe said Curry but there was no curry paste or powder called for in the directions. So I added it. It tasted very good

sueb
6/21/2013

I changed the recipe to what I had on hand. I used soy milk, but added coconut, and used crushed tomatoes. This was delicious! I'll be making it again. Hopefully next time, I'll be able to use diced tomatoes!

hmeservy
12/10/2013

Yum! Even my picky husband liked this. I only had one can of chickpeas, so added some carrot chunks that I had lightly steamed. I also followed other reviewers' suggestions and added a teaspoon of red curry powder. Served with brown rice. Will definitely make this again.