Empty My Fridge
Chickpea Turmeric Peanut Butter Curry
Ingredients
- Onion · chopped¼ cups
- Garlic4 cloves
- Ginger1 inch
- Oil½ tsp
- Cumin · ground½ tsp
- Coriander seed · ground½ tsp
- Cinnamon¼ tsp
- Cardamom¼ tsp
- Cayenne pepper⅓ tsp
- Turmeric½ tsp
- Peanut butter3 tbsp
- Almond milk½ cups
- Water or broth¾ cups
- Bell pepper½
- Carrot · sliced½ cups
- Zucchini · sliced½ cups
- Chickpea · drained15 oz
- Salt½ tsp
- Sugar1 tsp
- Lime½–1 tsp
- Cilantro · chopped¼ cups
- Pepper flakesto taste
Instructions
- Blend the onion, ginger, and garlic with 2 to 3 tablespoons of water until smooth. (Or mince them finely.)
- Heat the oil in a skillet over medium heat. When hot, add the cumin, coriander, cinnamon, cardamom, and cayenne, and cook 15 to 30 seconds until fragrant.
- Add the onion purée and stir. Mix in the turmeric and cook 7 to 9 minutes, stirring occasionally, until well roasted and the onion no longer smells raw. Use a slightly lower heat if using minced aromatics.
- Stir in the nut butter and non-dairy milk until combined, about half a minute. Add the water and mix well.
- Add the vegetables, chickpeas, salt, and sugar. Stir, cover, and bring to a boil for 4 minutes. Reduce to medium-low and cook 5 minutes more.
- Stir in the lime juice and cilantro. Taste and adjust salt and heat, then add red pepper flakes to taste. You may also stir in baby greens, and add more non-dairy milk or cook longer to adjust thickness.
- Simmer 3 to 4 minutes more until the curry thickens slightly. Serve over rice or grains.
Summarized from Vegan Richa's video. Watch it for the details.
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GarlicOnionGingerCarrotBell pepperLimeChickpeaZucchini
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