Creamy vegan chickpea curry

    (38)
    45 min

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


    13 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 dried chilli flakes
    • 600ml vegetable stock
    • 2 tablespoons light soy sauce or tamari
    • 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
    • 250ml coconut milk
    • 10g chopped fresh coriander, plus more for garnish
    • 75g frozen peas
    • salt to taste
    • cooked basmati rice, to serve
    • sriracha chilli sauce, to serve (optional)

    Method
    Prep: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, sriracha sauce. Garnish with coriander.

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    Reviews & ratings
    Average global rating:
    (38)

    Reviews in English (29)

    by
    0

    Doubled the carrots and peas, halved the potatoes. Used curry paste instead of powder and chicken bullion instead of veggie broth. Very good and flavorful, will make again.  -  12 Jun 2018  (Review from Allrecipes US | Canada)

    by
    0

    This recipe by all means was “okay” Healthy, easy enough to make but very bland. Added salt which usually helps, but this case it didn’t. I also add a few grape tomatoes and some corn which was a great addition to the recipe.  -  17 May 2018  (Review from Allrecipes US | Canada)

    by
    0

    Very tasty! Don't forget to salt to taste otherwise you will find it a little bland. First time I made this I found it to be a little to watery. 2ND time I made it I thickened it up a bit by slowly sifting in a heaping tablespoon of flour. PERFECTO!!! Go ahead and add cubed precooked chicken breast if you like. Won't hurt the recipe one bit.  -  15 Apr 2018  (Review from Allrecipes US | Canada)