New this month
Get the Allrecipes magazine

Crazy Creamy Chickpea Curry

isachandra

"Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.

Ingredients

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

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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

Similar recipes

Reviews

Read all reviews 35
  1. 46 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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

I wish the sauce was thicker.

Most helpful
Most positive
Least positive
Newest

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

So good and leftovers are great for lunch!

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...

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!!

Very good! Especially with the Basmati rice. Very aromatic meal! Next time, I will leave out the potatoes and add more chick peas or mushroom. Definitely a WIN!

Delicious. Made exactly as recipe. Husband and children also loved it.