Peanut-Ginger Chickpea Curry Recipe - Allrecipes.com
Peanut-Ginger Chickpea Curry Recipe
  • READY IN 30 mins

Peanut-Ginger Chickpea Curry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jun 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!

 
Most Helpful Critical Review
Jun 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

 
Dec 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.

 
Apr 30, 2014

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 result? A curry dish that tasted legit!

 
Aug 30, 2012

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 suggested 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.

 
Mar 09, 2014

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

 
Feb 28, 2014

This is a great recipe. It's very easy and tastes great except that I'd like a bit more heat which is easy to remedy. I made this for a work pot luck and it got raves. I followed the recipe except that I toasted the spices in a bit of grapeseed oil before adding them to the coconut sauce. I also added some curry and some garam masala as others had suggested. Oh, and I used lite coconut milk. Next time I will increase the spices and also either add more cayenne pepper or a dried thai chili. I might also try using extra chunky peanut butter to add a bit of crunch to the it. I'll definitely make this again.

 
Oct 19, 2013

Was good with a little added curry.

 

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Nutrition

  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 79.3 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 1078 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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