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chickpea curry in a pot with a black ladle
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Chickpea Peanut Butter Curry

This easy Chickpea Peanut Butter Curry is a simple, easy, and budget-friendly dish! It's also made with most ingredients found easily in your pantry!
Course Main Course
Cuisine Gluten Free, Plant Based, Vegan
Keyword chickpea curry, peanut butter curry
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 servings
Calories 418kcal
Author Gina Marie

Equipment

  • Large Pot

Ingredients

  • 1 tablespoon oil
  • 1 small onion or (½ large onion), chopped
  • ½ teaspoon fresh garlic, chopped note 1
  • ½ teaspoon fresh ginger, chopped note 1
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cinnamon powder note 2
  • 2 cups water
  • 1 cup unsweetened can coconut milk note 3
  • ¼ cup natural peanut butter note 4
  • 1 Not Chicken Bouillon Broth Cubes note 5
  • 1 teaspoon lime juice
  • 4 cups pre cooked chickpeas or 3 cans of chickpeas rinsed (15 ounces each)
  • handful fresh spinach
  • handful fresh cilantro, chopped

Instructions

  • Place a large pot over medium high heat. Add oil, onions, garlic, ginger, sea salt, black pepper, turmeric powder, cumin powder, coriander powder, and cinnamon powder to your pot. Saute’ your onions mixing it in with your seasonings for about 2-3 minutes.
  • Next add water, coconut milk, and peanut butter, Not Chicken Bouillon Broth Cubes, lime juice and chickpeas to your pot. Stir for a few seconds. Taste and adjust seasonings to your liking. Then cover and reduce your heat to a simmer. Simmer for 30 - 40 minutes.
  • Once curry has cooked and thickened up, add your fresh spinach (as much or as little as you like) and fresh cilantro (again as much as little as you like), to your curry and stir in until it starts to wilt. Turn off heat and serve with quinoa, rice, naan bread, or serve as is.
  • This recipe will keep in the refrigerator for 4 to 5 days. You can freeze it for up to 1 month.

Video

Notes

  1. GARLIC AND GINGER: Feel free to replace the fresh garlic and ginger with powdered garlic and ginger if that is all you have on hand. Please note that powdered spices are more intensified than fresh and you might want to add a little less.
  2. CINNAMON POWDER: If you can find Ceylon Cinnamon that is preferred but not necessary. It has a better taste and more health benefits.
  3. COCONUT MILK: Be sure to use the unsweetened coconut you IN A CAN found typically in the aisle where the Asian and Ethic cooking ingredients are. Not in the refrigerated section of the store. Coconut milk gives it a nice balanced flavor so I wouldn't recommend using any other plant based milk. If you don't want to use canned foods, you can substitute with this homemade coconut milk recipe. 
  4. PEANUT BUTTER: Use PLAIN CREAMY peanut butter. Preferably natural if you can find it. The ingredients should be very minimal. DO NOT use peanut butter that has been flavored or sweeten. If you don't like peanut butter, you can try this with sunflower seed buTter or cashew butter. I have not personally tested this.
  5. BROTH: You can use any broth you desire. It doesn’t have to be the Not Chicken Bouillon Cubes. If so, replace the water amount with your choice of broth.
  6. ADDITIONS & SUBSTITUTIONS: To make this recipe easier, you could use a pre mixed curry seasoning blend from the store. Different curry brands will vary in intensity of flavor. Kale, swiss chard, or dandelion greens can substitute for spinach or you can use frozen spinach. Parsley can substitute for cilantro.

Nutrition

Serving: 1cup (approximately ) | Calories: 418kcal | Carbohydrates: 42g | Protein: 16g | Fat: 23g | Saturated Fat: 10g | Sodium: 333mg | Potassium: 593mg | Fiber: 11g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 6mg