Peanut-Ginger Chickpea Curry

I had a package of dates at home so I looked for date recipes and found this one which has now become one of my favorites in frequent rotation for my lunchbox. This recipe is quick and easy to make on a Sunday and then I divide it into 4 containers for lunch. "Medjool dates contain fiber, 16 essential vitamins and minerals and have more potassium than a banana (weight for weight)". Dates are a great way to add sweetness and nutrients to your recipes.


  • ½ red onion
  • 1 cup unsweetened almond milk
  • 1 can chickpeas
  • 2 tsp curry powder 
  • 1/3 cup peanut butter 
  • 2 TB maple syrup, grade B 
  • 1 Tbsp fresh ginger, peeled 
  • 2 Medjool dates, pitted and chopped 
  • salt, black pepper, cayenne, turmeric (to taste)
  • 1 mango 

  • Directions: 

    1. Saute onion and ginger.
    2. Add in the peanut butter, almond milk, curry powder and maple syrup. Stir well until a yellow thin sauce forms. Lower heat a bit if edges begin to brown - peanut cooks very fast.
    3. Transfer mixture to blender and mix until smooth.
    4. Return mixture to saucepan over medium heat and add chickpeas and dates.
    5. Serve over brown rice with chopped mango.

    Nutritional Analysis:
    4 servings
    247 calories, 31g carbs, 6g fiber, 9g protein, 16g sugar

    Recipe source: Healthy Happy Life

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