Photo: Swathi Handique
Peanut-Ginger Chickpea Curry
10 ingredients
5 min + 25 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
822
Calories
23g
Protein
44g
Fat
91g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups white rice
- 3 cups water
- 1 (14 ounce) can coconut milk
- 5 tablespoons peanut butter
- 2 (14.5 ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 2 teaspoons ground ginger, or to taste
- 1/8 teaspoon ground cinnamon, or to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 1 (28 ounce) can diced tomatoes, drained
- 1 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes