Recipes Everyday Cooking Vegan Crazy Creamy Chickpea Curry 4.6 (153) 98 Reviews 48 Photos Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes. Submitted by isachandra Updated on January 7, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 48 48 48 48 Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 6 Yield: 10 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 ¼ teaspoon red pepper flakes 2 ½ cups vegetable broth 2 tablespoons reduced-sodium soy sauce or tamari 2 tablespoons pure maple syrup 2 tablespoons tomato paste ¾ 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 ¼ cup chopped fresh cilantro, plus more for garnish ½ cup frozen peas Salt to taste Cooked basmati rice 1 tablespoon Sriracha chile sauce Directions 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. 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. I Made It Print 323 home cooks made it! Nutrition Facts (per serving) 420 Calories 12g Fat 70g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 420 % Daily Value * Total Fat 12g 15% Saturated Fat 9g 47% Sodium 745mg 32% Total Carbohydrate 70g 25% Dietary Fiber 8g 30% Total Sugars 10g Protein 11g 22% Vitamin C 40mg 45% Calcium 89mg 7% Iron 5mg 28% Potassium 621mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.