Peanut-garbanzo curry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 410.6
  • Total Fat: 17.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,323.5 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 9.6 g
  • Protein: 12.0 g

View full nutritional breakdown of Peanut-garbanzo curry calories by ingredient


This is incredibly delicious--& just bursting with nutrition!

Adapted from a recipe by "Engrossed" on
This is incredibly delicious--& just bursting with nutrition!

Adapted from a recipe by "Engrossed" on

Number of Servings: 8


    Peanut oil, 1 tbsp
    Onions, raw, 1 large, chopped
    Jalapeņo pepper, 1, diced (keep some seeds or not, depending on how much heat you like)
    Fresh ginger root, grated, 1 tbsp
    Zest of 1 lime
    Curry powder, 3 tbsp
    Ground coriander, 1 tbsp
    Red pepper flakes, 0.5 tsp
    Vegetable broth, 3.75 cups (2 14-oz cans)
    Tomato sauce, 8-oz can
    Diced tomatoes, 14.5-oz can, with juice
    Chunky or creamy peanut butter, 2/3 cup
    Light coconut milk, 14-oz can
    Chickpeas (garbanzo beans), 2 15-oz cans, drained/rinsed (or equivalent cooked from scratch)
    Dried apricots, dried, minced, 0.5 cup
    Golden raisins, 0.5 cup (not packed)
    Salt, 1 tsp


Using tomatoes & peanut butter without salt, or with reduced salt, will reduce the sodium nicely for those who need to watch it.


Prep time increases if you cook the chickpeas from scratch--but the cost goes down by quite a bit!

Heat oil in a large pot over medium heat. Add onion, carrots and jalapeņo; saute till soft, 7-8 minutes.

Add garlic, ginger, lime zest & saute another 3 minutes. Add spices and saute briefly to release fragrance.

Stir in broth, tomato sauce, & diced tomatoes; bring to a boil. Stir in peanut butter, reduce heat, simmer till it melts.

Stir in coconut milk, chickpeas, & dried fruit. Simmer 10 minutes. Salt to taste.

Serve in bowls over brown rice or quinoa. Top with a dollop of plain yogurt & some chopped fresh cilantro.

Serving Size: 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user RUTHXG.