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

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
10 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

420 calories; protein 10.8g 22% DV; carbohydrates 70.1g 23% DV; fat 11.9g 18% DV; cholesterolmg; sodium 744.7mg 30% DV. Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/30/2018
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 instead of 10 minutes or so because my family prefers softer cauliflower, which also helped thicken. Added salt as others suggested as well. My grandparents always served curry with a variety of toppings, as desired, including plum jam, peanuts, sweet relish, coconut flakes. I added peanuts & sweet relish as last-minute toppings to this. So yummy. This will be a regular for us. Read More
(12)

Most helpful critical review

Rating: 3 stars
10/12/2017
Straight from the pan, this was delicious, but once we put it over rice, it was like all of the flavor disappeared! We needed plenty of salt and sriracha at the table. I don't know what tweaking could be done to fix this, which is too bad because by itself it really is delicious. Read More
(2)
139 Ratings
  • 5 star values: 100
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/30/2018
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 instead of 10 minutes or so because my family prefers softer cauliflower, which also helped thicken. Added salt as others suggested as well. My grandparents always served curry with a variety of toppings, as desired, including plum jam, peanuts, sweet relish, coconut flakes. I added peanuts & sweet relish as last-minute toppings to this. So yummy. This will be a regular for us. Read More
(12)
Rating: 5 stars
06/10/2019
The recipe is great. I made double the recipe so that my family of four adults could have it for the workweek. They loved it! The combination of the spices, the tomato paste and creaminess of the coconut milk makes it taste so good. It is simple to make, so highly recommend it. Read More
(4)
Rating: 5 stars
12/02/2018
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 and ginger by a bit. If you have the time, fully cook dried chickpeas and use those, as the texture is much nicer (you can adjust to your preference). Use 2 cups cooked as a sub for the canned, or more if desired. I really liked the sriracha as an extra layer of flavor. Read More
(4)
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Rating: 5 stars
09/01/2017
5 stars with changes Made 1.5 times this amount, enough for at least 12 servings! Used butter, 2 onions, 5+ tbs curry powder, 1/4 tsp red pepper flakes, 4 cups chicken broth, extra paste, 2lbs potatoes, 4 cups broccoli instead of cauliflower, 2 cans (30 oz) chickpeas, 1lb spiralized veggies, 1.5 cans coconut milk, 2 large handfuls peas. Would need about 4c dry basmati rice I think. No sriracha needed. Read More
(3)
Rating: 4 stars
12/31/2017
Very good! I modified the recipe a bit. Used beef broth instead of vegetable stock since I needed to use it up and used double the chickpeas, no potatoes or cauliflower (just didn’t have any and needed to save time anyway), used frozen peas and carrots instead. I thought the curry was quite delicious. Just spicy enough for my taste. I will def add to my favorites. Will make again. Read More
(3)
Rating: 5 stars
09/13/2016
Easy to make and very tasty. I substituted the carrots with mushroom. Delicious over a bed of rice! Read More
(3)
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Rating: 5 stars
04/15/2018
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 slowly sifting in a heaping tablespoon of flour. PERFECTO!!! Go ahead and add cubed precooked chicken breast if you like. Won't hurt the recipe one bit. Read More
(3)
Rating: 5 stars
11/23/2018
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 potatoes and added additional cauliflower ( a whole head). Absolutely wonderful! Our son was here visiting when I cooked it and he asked to take home the left-overs. I love that boy AND I love this recipe! Read More
(2)
Rating: 3 stars
10/12/2017
Straight from the pan, this was delicious, but once we put it over rice, it was like all of the flavor disappeared! We needed plenty of salt and sriracha at the table. I don't know what tweaking could be done to fix this, which is too bad because by itself it really is delicious. Read More
(2)