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Crazy Creamy Chickpea Curry

Rated as 4.49 out of 5 Stars

"Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes."
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Ingredients

45 m servings 419 cals
Original recipe yields 6 servings (10 cups)

Directions

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  1. Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
  2. Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
  3. Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Nutrition Facts


Per Serving: 419 calories; 11.9 g fat; 70.1 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 745 mg sodium. Full nutrition

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Reviews

Read all reviews 37
  1. 51 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Easy to make and very tasty. I substituted the carrots with mushroom. Delicious over a bed of rice!

Most helpful critical review

This recipe by all means was “okay” Healthy, easy enough to make but very bland. Added salt which usually helps, but this case it didn’t. I also add a few grape tomatoes and some corn which was ...

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Easy to make and very tasty. I substituted the carrots with mushroom. Delicious over a bed of rice!

Very tasty! Don't forget to salt to taste otherwise you will find it a little bland. First time I made this I found it to be a little to watery. 2ND time I made it I thickened it up a bit by slo...

So good and leftovers are great for lunch!

Doubled the carrots and peas, halved the potatoes. Used curry paste instead of powder and chicken bullion instead of veggie broth. Very good and flavorful, will make again.

This recipe by all means was “okay” Healthy, easy enough to make but very bland. Added salt which usually helps, but this case it didn’t. I also add a few grape tomatoes and some corn which was ...

I wish the sauce was thicker.

Added zucchini, red pepper, loved the consistency.. did not need soy sauce at all. Great base to start with and add from there!

Very tasty! I skipped the potatoes and added shrimp. yummmm

It took longer to cook then expected, but turned out very well!! It's my husband's new favorite dish!!