Peanut-Ginger Chickpea Curry3 Reviews
- Prep: 5 min
- Cook: 25 min
- Ready In: 30 min
“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.” - by HahnSolo
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 581 cal
- 22.8 g
- 79.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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..." See more"
"We enjoyed this very much but like another reviewer, I don't know why it has a curry name - I added a little curry powder for 'kick'. We aren't vegan so 2 cans of chick peas was too much for us - I s..." See moreubstituted 3 doz medium shrimp for one can of the peas. Quick & easy. Will make again."
"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 suggest..." See moreed potatoes, too. I did use 2 cups coconut milk and a heaping 1/3 c peanut butter and still would have liked it to be a little more saucy, but I will definitely make this many more times. Even my pickiest eater liked it."
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