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Peanut-Ginger Chickpea Curry

Rated as 4.11 out of 5 Stars
0

"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
Original recipe yields 6 servings

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.

Nutrition Facts


Per Serving: 581 calories; 22.8 79.3 16.4 0 1078 Full nutrition

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Reviews

Read all reviews 22
  1. 28 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

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

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 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...

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...

This was pretty good. I increased the ginger and cayenne a bit, and added another 1-2T of peanut butter because we're peanut butter fiends. I love any recipe where the rice is the longest step. ...

i changed the recipe to have curry and paprika in it. i would say to add a little less peanut butter. cuz it was a bit overpowering but it was still delicious!!!

Delicious and very quick! OK, I already had the rice made. I was a little heavy-handed with the peanut butter because we like it. I added a scant teaspoon of curry and a quarter teaspoon of s...

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.