Back from a busy long weekend at SXSW in Austin, hosting the official vegan meetup, I was craving comfort food! And before I post my SXSW wrap-up post, expect that later this week, I was just dying to post a recipe. So I pushed my giant pile of papers off my desk, they crashed onto the floor as I tossed my head back and laughed sinisterly, while concurrently ripping up my long to-do list as I strolled over to my kitchen and clicked on the stove. Ok, ok so I didn't really do that, I did hop in the kitchen, but the desk-side destruction part was all in my quite active imagination. But cooking on a Monday afternoon just feels so good, it had to happen. I hope YOU can hop in your kitchen tonight or sometime this week and inhale the lively aromas from this recipe and feel the same sense of "Ahhhhhhhh, home-cooked food, yes. This." That I did.
This Peanut-Ginger Curry Chickpeas over Fluffy Brown Rice is so incredibly yummy, I seriously cannot wait to eat more of it for dinner tonight! Peanut buttery, spicy curried ginger, chickpea bliss, fluffy rice, sweet and sassy goodness...
The sauce... creamy peanut ginger curried bliss..
Thank you to everyone who has supported the launch of the new Finding Vegan App! In the first 6 days since launch, over 500 people have downloaded the new iPhone App! I am so excited that vegan recipes are now more accessible for so many people!
Peanut-Ginger Curry Chickpeas over Fluffy Brown Rice
By
Published 03/16/2015
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 red onion, med-large in size, chopped
- 1 cup non-dairy milk (lowfat coconut, soy or almond work well)
- 2 teaspoon curry powder
- ⅓ cup peanut butter
- ¼ cup cashews, raw
- ¼ cup maple syrup, grade B
- 1 tablespoon fresh ginger, peeled and roughly chopped
- ⅓ cup flat-leaf parsley, chopped
- 2 Medjool dates, pitted and chopped
- salt + black pepper + cayenne + turmeric (to taste -- I used about ½ teaspoon salt)
- 4-6 cups fluffy cooked brown rice (to serve) -- pre-cooked
- optional: diced mango to serve
- optional: chopped peanuts and fresh parsley as garnish
Instructions
- Warm up a skillet over medium heat. Add in half of the onion and ginger. Dry saute for a few minutes until onion softens.
- Add in the peanut butter, non-dairy milk, curry powder and maple syrup. Stir well until a yellow thin sauce forms. Lower heat a bit if edges being to brown - peanut cooks very fast, so watch for burning.
- After about 1-3 minutes of simmering the sauce and onions and ginger, turn off heat and transfer ¾ of this mixture to a high speed blender - trying to get all the ginger bits into the blended mixture.
- Blend until smooth and golden.
- Turn the stove back on to warm the skillet over medium heat. Add the drained and rinsed chickpeas, chopped dates, cashews and rest of the onion, the other half. Spoon about half of the blended sauce over top the chickpeas and stir continuously for 2-5 minutes until chickpeas are cooked and sauce thickens. Again, watch for over-browning of the sauce.
- If desired, pour more sauce into the chickpea skillet -- you can also set it aside and add it as desired to serve. Do a taste test and then add salt, pepper and optional cayenne and turmeric to taste.
- When the chickpeas are tender and sauce thickened, sprinkle the parsley into the mixture and stir. Turn off heat and set aside.
- Serve with a bowl of warm cooked fluffy brown rice and the chickpea mixture spooned generously over top. Add optional mango as a side garnish, and optional crushed peanuts over top. Fresh green parsley too. Serve warm, but delicious warm or chilled!
Yield: 4 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
Tags: entree,rice,chickpeas,peanut butter,stew,dinner,onion,ginger,beans,easy,vegan,vegetarisn,
Teresa Serangeli says
Wish I would have read the reviews before making it. This is hella sweet.
I ended up adding some crushed tomatoes for acid to cut up the sweetness. I would definitely make this again but with only a tablespoon or so of maple syrup. It's an easy dinner to make on a week night. Thanks for the recipe.
No sugar says
Awfully sweet. Don't add the maple syrup.
Kathy Patalsky says
Thanks for the feedback. I definitely like a sweet accent to my dishes like this, but if you just want more of a savory flavor, you can absolutely reduce or omit the maple.
Marcia says
I made this for dinner the night before last and Oh My YUM! It was delicious! You were so right when you suggested the mango. It gave my mouth a moment of cool after the heat from the ginger and cayenne pepper! My husband, who isn't a mango fan, left the chunks sitting on the side for a while until I asked him to just try one bite. Well the next time I looked, he'd put them all in the bowl. After we were done, I asked if he liked the mango and he said yes! Chock up one victory for me! Oh, I almost forgot to mention the ginger. Some time back you recommended Muchi Curry so I hit Whole Foods and scooped up a bottle. It was love at 1st bite! Thanks for the suggestion and keep 'em coming!
The only issue I had (and I have it with many recipes) is the Prep time. As an example, you said it would take 10 minutes for this recipe. I hate to tell you, but it tok me one hour and six minutes. I gathered all the ingredients ahead of time and even prepared the brown rice (love my pressure cooker!). But it still took me forever. Granted, I'm not as gifted with a knife as those who have been at it for a while, but I'm getting better. But I still don't understand why it too you 10 minutes and me 66 minutes. Any suggestions? I'd love to learn how to speed the prep time up.
Thanks so much for yet another delicious recipe! Marcia
Kathy Patalsky says
So glad you liked it! My prep time was super short because I used rice that had already been cooked (leftovers) as I stated in the recipe and canned beans. To chop the onions, dates, parsley and ginger and gather the goodies for the sauce from the fridge and pantry it really did take me about ten minutes. I will try to factor other people as opposed to just myself into the prep time in the future. Hope that helps! 🙂
Katie Barthel says
This is one of my favorite recipes - not just one of my favorite recipes that *you* created, but one of my favorite recipes ever! I've made it at least four times in the last 4 months. I love everything about it. My husband claims he's not a ginger lover, but he loves it in this. I've made it both with chickpeas and white beans, and I typically use both dates and raisins. Thumbs up! Thanks so much!
Kathy Patalsky says
I am so happy to hear that!! 🙂 Thank you Katie <3
Stacey Oswald says
I made this last night and it's officially my new favorite chickpea curry recipe! My previous favorite was a little too heavy for regular consumption, but this one is light yet still hearty enough to be filling after a big workout. Plus I LOVE the combo of spicy and sweet! I didn't find it too sweet at all, especially after loading it up with turmeric and cayenne like you suggested. Couldn't be happier!!! 🙂
Kathy Patalsky says
Hooray! success! Happy to hear.
Rastmatical says
I made this last night and it was delicious!! The only thing I would change next time is to cut out (or limit) the amount of maple syrup added... It was SO sweet! We also only had one date so we used some cut up apricots as well which was a really nice addition with a great tangy flavor. Yum!
Kathy Patalsky says
thank your for the feedback! It is savory sweet indeed. But yes altering the maple syrup is a good tip for those who do not like an overly sweet peanut curry. I usually add loads of curry powder and cayenne too so I need that sweetness to balance the heat.
Emily K. says
I have been wanting to get more curry in to my diet and this looks fabulous 😀 can't wait to eat it 😀
Harriet Emily says
Wow wow wow! This looks amazing, the flavours sound so delicious! I love a good chickpea curry, so I will definitely have to try this 🙂
Kathy Patalsky says
Thank you! I hope you love it as much as I did.
Elizabeth says
Just made this. Didn't measure much, had no cashews so I threw in almonds So so so good. It would be better with cashews, so next time for sure. Working this into my rotation!
Kathy Patalsky says
hooray! Love that you easily improvised with the almonds!
Rachel Hosie says
I made this tonight but actually left out the ginger as I'm not a huge ginger fan (I am however a HUGE peanut butter fan), and used sultanas instead of dates - it was divine! Thanks for the fab recipe. x
Kathy Patalsky says
so glad you liked it!
Laura says
Looks YUM, Kathy! Just confused about the steps... Add onion and ginger in Step 1, then half of onion in Step 2 then the other half of the onion in Step 5.
Kathy Patalsky says
corrected! I forgot to say that you only add half the onion at first.. Thank you for the heads up!
Arman @ thebigmansworld says
Peanut butter in a curry? Kathy you continue to throw more and more recipes to add to my arsenal! Stoked for the success of the app 🙂
Kathy Patalsky says
Thank you Arman! I am happy too.