Crazy Creamy Chickpea Curry Recipe

Name: Crazy Creamy Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Sriracha chile sauce (optional)

Servings: persons

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
Sriracha chile sauce (optional)

1
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.
2
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.
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 cilantro.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon coconut oil, 1 medium yellow onion, thinly sliced, 1 tablespoon minced fresh ginger root, 4 cloves garlic, minced, and more.

Yes, Crazy Creamy Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crazy Creamy Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions