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Turmeric Chickpea Curry

  • 30 min
  • Prep time10 min
  • Portions 4
recipe image Turmeric Chickpea Curry


  • 1/4 cup + 2 tablespoons Brummel & Brown Original Spread, plus extra for serving
  • 1 cup chopped yellow onion
  • 2 tablespoons all purpose flour
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1 cup whole milk
  • 1 cup water
  • 2 teaspoons kosher salt
  • 2 cups canned chick peas, drained
  • 1/4 cup frozen peas
  • cooked grains, for serving
  • chopped cilantro, optional
  • lime wedges, optional
  • diced avocado, optional
Energy (kcal)240 kcal
Energy (kJ)1005 kJ
Protein (g)9.9 g
Carbohydrate incl. fibre (g)30.1 g
Carbohydrate excl. fibre (g)20.9 g
Sugar (g)5.1 g
Fibre (g)9.2 g
Fat (g)10.0 g
Saturated fat (g)2.2 g
Unsaturated fat (g)6.6 g
Monounsaturated fat (g)4.7 g
Polyunsaturated fat (g)1.9 g
Trans fat (g)0.0 g
Cholesterol (mg)6 mg
Sodium (mg)1539 mg
Salt (g)3.85 g
Vitamin A (IU)404 IU
Vitamin C (mg)8.0 mg
Calcium (mg)133 mg
Iron (mg)2.31 mg
Potassium (mg)518 mg


  1. In a medium pot set over medium heat, melt Brummel & Brown. Sauté onions until translucent, about 3-5 minutes. Sprinkle flour over onions and stir until a paste forms. Cook mixture for 1 minute, stirring constantly to prevent it from sticking to the bottom of the pot. Add curry powder and ground ginger. Cook for 1 minute, or until you can smell the spices.
  2. Add whole milk, water, and salt and bring to a boil, add chick peas and green peas. Reduce heat and simmer for 10 minutes.
  3. Serve over steamed rice or quinoa with a dollop of Brummel & Brown on top. Garnish curry with cilantro, lime, and avocado if desired.