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Crazy Creamy Chickpea Curry

Rated as 4.59 out of 5 Stars
105

"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 52
  1. 82 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

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...

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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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...

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

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 ...

So good and leftovers are great for lunch!

This was amazing! My girlfriend said it's the best thing I've ever made for her so far! Everything was literally perfect, though next time I'm going to experiment with using ghee and cooking the...

We really enjoyed it, I didn't have coconut oil, so I used olive oil. I used canned, drained pinto beans instead of chick peas but I think I would like chick peas better.

I enjoyed this curry dish and had it a day after I made it, which usually brings out the flavor more. I can see adding chicken (as a reviewer suggested) or even shrimp. For my tastes, I needed a...

I just made this and it is delicious! I will make this again!