Creamy Vegan Chickpea Curry

    (55)
    45 minutes

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


    7 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:
    (55)

    Reviews in English (37)

    by
    0

    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 and ginger by a bit. If you have the time, fully cook dried chickpeas and use those, as the texture is much nicer (you can adjust to your preference). Use 2 cups cooked as a sub for the canned, or more if desired. I really liked the sriracha as an extra layer of flavor.  -  01 Dec 2018  (Review from Allrecipes USA and Canada)

    by
    0

    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 instead of 10 minutes or so because my family prefers softer cauliflower, which also helped thicken. Added salt as others suggested as well. My grandparents always served curry with a variety of toppings, as desired, including plum jam, peanuts, sweet relish, coconut flakes. I added peanuts & sweet relish as last-minute toppings to this. So yummy. This will be a regular for us.  -  29 Oct 2018  (Review from Allrecipes USA and Canada)

    by
    0

    I love this! So much flavour. As a meat eater I do add chicken but love making a batch of this for lunches at work.  -  15 Sep 2018  (Review from Allrecipes USA and Canada)