Creamy vegan chickpea curry

    (61)
    45 min

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


    34 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:
    (61)

    Reviews in English (41)

    by
    0

    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)

    by
    0

    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)

    by
    0

    I just made this and it is delicious! I will make this again!  -  26 Jan 2019  (Review from Allrecipes US | Canada)