"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." — HahnSolo
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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
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
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.
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.
* 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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