Homemade Curried Chickpeas and Vegetables in Coconut-Peanut Sauce

Well, here we are.

A week into an experience I never in my wildest dream would’ve imagined. (Although if you watch this TED talk with Bill Gates, you – like me – may wonder why this seems to have caught us all off guard.)

I could write a lot about this recipe, denoting how versatile it is; how easy; how it keeps well in the ‘fridge and gets better each day.

But for now, what you need to know is that it’s virtually 100% pantry friendly… meaning of course that almost everything in it is straight from the cupboard.

The items that aren’t? Fresh onion and lime juice (and cilantro, which is always optional)… you can leave them off and this is still a delicious dish.

I’ve been making a variation of this dish for years, primarily because it IS such a pantry-staple friendly meal. I always try to make sure I have these canned ingredients on hand, just in case I get caught at 4 pm thinking “What can we have for dinner tonight that I won’t have to make a trip to the store for?”

These days, I’m saying that every day. And I hope you will too. Shop if you have to. Otherwise, please stay home. ~Regan


Curried Chickpeas and Vegetables in Coconut-Peanut Sauce

  • Author: Regan Jones, RDN
  • Yield: 45 Servings 1x


  • 1 tablespoon olive oil
  • 1/2 medium onion or red onion, chopped
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-oz) can diced tomatoes, undrained
  • 1 cup cooked, canned or frozen vegetables of choice (I’ve used cooked carrot & cauliflower, frozen sweet potato and canned green beans. All are yummy!)
  • 1 can unsweetened coconut milk
  • 1/21 cup vegetable broth or water (depending on desired degree of thickness)
  • 12 tablespoons curry powder (depending on taste preference)
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons crunchy peanut butter
  • Juice of half a lime, optional
  • Cooked rice
  • Peanuts and fresh cilantro, optional


  1. Heat oil in a large saucepan over medium-high heat; add onion, and sauté 5 minutes or until tender.
  2. Stir in chickpeas, tomatoes, and next 6 ingredients (through peanut butter). Cover, reduce heat, and simmer 15 minutes. Remove from heat; stir in lime juice, if desired.
  3. Serve over rice. Top with peanuts and cilantro, if desired.

Did you make this recipe?

We’d love if if you’d Comment and Review!


  1. Sara on March 22, 2020 at 1:30 pm

    Could you suggest a substitute for the crunch peanut butter for those who are allergic?

    • thisunmillenniallife on March 23, 2020 at 5:39 am

      Hi Sara – If you don’t have a tree nut allergy, cashew butter would be my recommendation. I find it most closely resembles peanut butter (more so than almond butter.) If all nuts are out, then I’d simply omit it altogether. When I originally started cooking the recipe years ago, it had no nut butter in it. It’s still delicious without it. Hope that helps!

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.