Creamy Vegan Chickpea Curry

    45 minutes

    Coconut milk adds creaminess to this vegan chickpea, potato and cauliflower curry dish. Serve alongside rice for a filling meal.

    1 person made this

    Serves: 6 

    • 1 tablespoon coconut oil
    • 1 medium onion, thinly sliced
    • 1 tablespoon minced fresh ginger
    • 4 cloves garlic, minced
    • 2 tablespoons mild curry powder
    • 1/4 teaspoon hot chilli flakes
    • 2 1/2 cups (625ml) vegetable stock
    • 2 tablespoons light soy sauce
    • 2 tablespoons pure maple syrup
    • 2 tablespoons tomato puree
    • 350g potatoes, sliced into large cubes
    • 1 large carrot, cut diagonally into thick slices
    • 400g large cauliflower florets
    • 1 (400g) tin chickpeas, rinsed and drained
    • 1 cup (250 ml) coconut milk
    • 10g chopped fresh coriander, plus more for garnish
    • 75g frozen peas
    • salt to taste
    • cooked basmati rice, to serve
    • chilli sauce, to serve (optional)

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Melt coconut oil in a heavy 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, chilli flakes, stock, soy sauce, maple syrup and tomato puree and stir.
    2. Add potatoes and carrot; cover pot and bring to the 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 coriander. 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, chilli sauce. Garnish with coriander.

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    Reviews in English (3)


    My husband and I are frequent cooks and Indian inspired dishes are something we love experimenting with! We always have many of the staple ingredients for an Asian dish in the cupboard so when last night's dinner was still a mystery at 6pm it was easy to choose this recipe because although this does have many ingredients, most of them we already had on hand. A few changes we made: *No curry powder so I subbed Cumin, Tumeric and Chili Powder. I did not measure, I added to taste. *I do not like cilantro so I garnished with a dollop of plain yogurt and leeks. *I may have used more garlic than it calls for since the cloves were small, 4 small cloves + 2 large cloves. *We just so happened to have fresh ginger on hand, I was going to use powdered until I found it at the last minute! *I added a tablespoon of Umami, a paste I bought from Trader Joe's that gives great flavor to Asian dishes. *No Basmati rice in the house so we used white rice instead. I also like to season my rice so I cooked it in vegetable stock instead of water. *I happened to have Ginger Miso Broth in the fridge that needed to get used up so I used that in place of the vegetable broth for the sauce, this stuff comes in a box with a pour spout from Trader Joe's and I highly recommend it for Asian dishes! *I used a whole can of Coconut Milk because I didn't want left over Coconut Milk. Because of this, I had to transfer the recipe from my cast iron to a pot, it added a considerable amount more sauce and I hadn't  -  21 Aug 2017  (Review from Allrecipes USA and Canada)


    This was a great recipe!! Very easy to make and turned out well. We ended up adding red bell peppers and a bit more curry spice for flavour. We'll make it again for sure  -  18 Aug 2017  (Review from Allrecipes USA and Canada)


    Did not use the maple syrup or the pepper flakes and overall I was happy with my results. Looks like I inadvertently left out the soy sauce too which explains why I had to add salt. Wasn't crazy creamy but it was good. Will make again.  -  05 Aug 2017  (Review from Allrecipes USA and Canada)

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