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Thai Peanut Curry with Chickpeas

This particular curry uses chickpeas instead of the traditional tofu that you’d see in a Thai curry, and I really enjoyed the change of pace. It’s packed with flavor thanks to the garlic, onions, and warm spices like cumin, cardamom and coriander.
Prep Time10 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Cuisine: Thai
Servings: 10 servings
Calories: 194kcal



  • Heat olive oil in a large pan over medium heat. Add onions, garlic and ginger and saute until the onions are translucent.
  • Add all of the spices and let them toast for 1 min, stirring constantly
  • Add the coconut milk and peanut powder
  • Add rest of the ingredients (broth through sugar)
  • Bring to a boil, cover and reduce to a low simmer for at least 30 minutes, but the dish can be simmered as long as 1-2 hours
  • Top each serving with 1 tsp chopped roasted cashews


Adapted from Vegan Richa


Calories: 194kcal | Carbohydrates: 34.8g | Protein: 7.3g | Fat: 3.7g | Saturated Fat: 1.5g | Sodium: 495mg | Fiber: 7.4g | Sugar: 3.8g