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Crazy Creamy Chickpea Curry

Rated as 4.62 out of 5 Stars

"Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes."
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45 m servings 419
Original recipe yields 6 servings (10 cups)


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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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Read all reviews 83
  1. 133 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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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 ...

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.

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 th...

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...

Very good Meatless Monday dish. I used finely chopped cauliflower because I have family members that don't like it. Using it finely chopped allowed me to add it without them knowing. Shhh. I...

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...

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...

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, 2lb...