Creamy Vegan Chickpea Curry

    (69)
    45 minutes

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


    16 people made this

    Ingredients
    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)

    Directions
    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 and Ratings
    Global Ratings:
    (69)

    Reviews in English (42)

    by
    0

    Was just ok. Didn't seem to have much depth of flavor. Needs something for umami. After trying it as-is, I sprinkled on some garam masala and salt and stirred in, and it was ok but not great since it didn't have a chance to meld with the rest of the dish. It might be worth adding some garam masala and maybe a touch of cinnamon and/or cumin (which are traditional in Indian cuisine) along with the curry. I really wanted to like this, but I don't think I'll bother making it again.  -  27 May 2019  (Review from Allrecipes USA and Canada)

    by
    0

    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 chickpeas myself. Thanks!  -  05 Mar 2019  (Review from Allrecipes USA and Canada)

    by
    0

    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.  -  01 Mar 2019  (Review from Allrecipes USA and Canada)