Crazy Creamy Chickpea Curry

Name: Crazy Creamy Chickpea Curry
Prep time: 20 min
Cook time: 25 min
Yield: 6
Ingredients: 1 tablespoon coconut oil; 1 medium yellow onion, thinly sliced; 1 tablespoon minced fresh ginger root; 4 cloves garlic, minced; 2 tablespoons mild curry powder; 1/4 teaspoon red pepper flakes; 2 1/2 cups vegetable broth; 2 tablespoons reduced-sodium soy sauce or tamari; 2 tablespoons pure maple syrup; 2 tablespoons tomato paste; 3/4 pound Yukon Gold potatoes, cut into 3/4-inch pieces; 1 large carrot, sliced diagonally 1/4 inch thick; 4 cups large cauliflower florets; 1 (15 ounce) can chickpeas, rinsed and drained; 1 cup coconut milk; 1/4 cup chopped fresh cilantro, plus more for garnish; 1/2 cup frozen peas; Salt to taste; Cooked basmati rice; 1 tablespoon Sriracha chile sauce

⏱️ Ready in 45 min 🥄 Prep 20 min 🔥 Cook 25 min 👥 6 servings 👁️ 29 views

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.

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🔗 Recipe adapted from AllRecipes

#Curry #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 25 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 420

% Daily Value*

Total Fat 11.9g 15%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 745mg 32%

Total Carbohydrate 70.1g 25%

Dietary Fiber 8.3g 30%

Total Sugars 9.7g

Protein 10.8g 22%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Melt coconut oil in a heavy 4-quart 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, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.

Add potatoes and carrot, cover pot, and bring to a 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 cilantro.

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.