Peanut-Ginger Chickpea Curry

Peanut-Ginger Chickpea Curry

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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Ingredients

30 m servings 581 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 79.3g
  • 26%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 16
  1. 22 Ratings

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Most helpful positive review

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 u...

Most helpful critical review

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

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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

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 u...

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...

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...

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 s...

I've made this over and over, and it's a staple in my plant-based diet. Folks need to understand that curry is the name of any dish with a blend of spices and a creamy sauce originating in the ...

So good and so easy! Great for parties when you're unsure of the dietary restrictions of others!

Great vegetarian meal. I think I would like it better if I used tomatoes & not mild salsa.

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.

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