Peanut-Ginger Chickpea Curry

Peanut-Ginger Chickpea Curry

13
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 servings 581 cals
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Original recipe yields 6 servings

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Nutrition

  • 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.

Reviews

13
  1. 19 Ratings

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Most helpful

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 u...

Most helpful critical

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

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

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 u...

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...

I found it interesting that it's called a curry dish, but had no curry in it, so I added two teaspoons to this recipe. I also found it a bit bland, so I tripled the amount of cayenne pepper. The...

I loved this recipe. It is my very favorite vegan meal since I started eating vegan 8 weeks ago. I only had one can chickpeas, so I cubed some yellow squash and it was very good. My husband s...

Really delicious. I only use about half of the coconut milk (lite version) and half of the tomatoes and it comes out great. Sometimes I add slices of smoked tofu. Yum.

I definitely agree with the review suggesting to add curry powder. Other than that, the amounts of ingredients taste right -- although I just ballpark it. It was a hit with friends at my 1st ann...

This recipe is AWESOME. It tastes so good. But be careful, it can be a little salty. We checked our garbanzo beans and our tomatoes and they had salt, so we'll probably cut the additional salt. ...

This recipe was yummy! I used half the amount of tomatoes and light coconut milk. Will make again!