Peanut-Ginger Chickpea Curry Recipe -
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
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  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.

Jun 13, 2015

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.

Dec 18, 2014

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 annual vegan feast, and I'm making a batch right now for a potluck at work tomorrow. Super easy to make!

Dec 05, 2014

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. We like Indian food, so we added a nice amount of curry, and like another reviewer, we once made it with yellow squash. Bravo! Even our pickiest eater (ME) loves it.


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  • 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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