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