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Crazy Creamy Chickpea Curry

Rated as 4.56 out of 5 Stars
100

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

45 m servings 419
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 70.1 10.8 0 745 Full nutrition

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Reviews

Read all reviews 47
  1. 68 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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!

This was great. Gently toast the curry powder in the coconut oil at the very beginning, careful not to let it scorch. Used just a few potatoes, and added more chickpeas. Increased the garlic a...

The flavors of the cumin, ginger, soy, and garlic, are wonderful. I did not have coconut milk on hand, so I substituted whole milk. Because we have been cutting back on carbs, I omitted the p...

This is my hands-down favorite recipe I've tried on this site. Added a whole can (12oz) of coconut milk instead of just one cup, and forgot the peas at the end. Simmered uncovered for an hour ...

I love this! So much flavour. As a meat eater I do add chicken but love making a batch of this for lunches at work.

Delicious option for "Meatless Monday"! Family loved it, even my kids, ages 7 and 9. Served over basmati rice and added some salt. Added cilantro afterwards so my kids could have it without cila...

It was pretty easy to make and I had a ton of leftovers! Great recipe for meal prep. Definitely need more salt.