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