Coconut milk adds creaminess to this vegan chickpea, potato and cauliflower curry dish. Serve alongside rice for a filling meal.
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 US | 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 US | Canada)
I just made this and it is delicious! I will make this again! - 26 Jan 2019 (Review from Allrecipes US | Canada)