Recipe by HahnSolo
"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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1 1/2 cups
1 (14 ounce) can
2 (14.5 ounce) cans
chickpeas (garbanzo beans), rinsed and drained
ground ginger, or to taste
ground cinnamon, or to taste
cayenne pepper, or to taste
1 (28 ounce) can
diced tomatoes, drained
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!
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
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.
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.
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.
Was good with a little added curry.
My husband and I are not big chickpea fans (except hummus) so we didn't hold out much hope for enjoying this recipe. But it was surprisingly good. I boiled the chickpeas for 15 minutes to help soften them up. I'm not sure this helped, but it turned out great!
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 substituted 3 doz medium shrimp for one can of the peas. Quick & easy. Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut-Ginger Chickpea Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 205
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