The cucumber-peanut salad I made earlier this week gave me my theme ingredients for this week: peanuts. So to continue that, I just had to make this Chickpeas in Turmeric Peanut Butter Curry recipe. I know peanut butter curry might sound a little strange, but this recipe sounds like it will be more savory than sweet, and I love savory! And it’s vegan, so it fits right in with my effort to eat more plant-based meals.
Easy Peanut or Almond Butter Curry with Summer veggies and Chickpeas. Serve over rice or cooked grains. Vegan Gluten-free Soy-free Recipe.
Since this is a vegan recipe, most of the ingredients were found in the produce department. I loved picking out all the colorful vegetables. Spices are also heavily featured, but I had most of those on hand as well as the peanut butter. Lastly, I needed non-dairy milk, so I chose coconut milk. A single can was just enough to make this recipe and the turmeric milk for Cardamom Cinnamon Turmeric Tea, so nothing went to waste.
The instructions for this recipe were well-written and easy to follow, and the total time of 40 minutes was spot on. The prep work took 10 minutes, and my mandoline came in very handy to slice the vegetables evenly.
The author mentioned using a NutriBullet in step 1, but I don’t have one. Instead, I used my mini-prep, but a food processor or blender would probably work too. If not, you always have the option of simply mincing the onion, ginger, and garlic.
One last note is to use a saute pan or a deep skillet. You need to stir this curry really well when you add the peanut butter, and a shallow skillet pretty much guarantees spills to clean up.