For a richer flavor, consider toasting the curry powder in the pot for a minute before adding the other ingredients. Feel free to customize the vegetables based on your preferences and what's in season. Spinach, bell peppers, or green beans would all be delightful additions. If you prefer a thicker curry, you can blend a small portion of the curry (about 1 cup) before adding the peas and stirring it back in. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Creamy Chickpea Curry
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS441
Embark on a culinary adventure with this vibrant and nourishing Creamy Chickpea Curry. Infused with aromatic spices and the subtle sweetness of maple syrup, this vegan delight is a symphony of flavors and textures, guaranteed to tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Fiber8 g
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Protein11 g
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Saturated Fat9 g
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Sodium745 mg
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Sugar10 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Melt coconut oil in a heavy 4-quart pot over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until lightly browned and softened, about 5-7 minutes. Introduce the minced ginger and garlic; cook, stirring constantly, until fragrant, approximately 30 seconds. Incorporate the curry powder and red pepper flakes, followed by the vegetable broth, soy sauce, maple syrup, and tomato paste; ensure all ingredients are well combined.
02 Step
Recipe View Gently add the diced potatoes and carrot to the pot, cover, and bring to a boil. Once boiling, immediately reduce the heat to a gentle simmer and leave the lid ajar. Cook until the potatoes are tender, about 10 minutes. Introduce the cauliflower florets, chickpeas, coconut milk, and chopped cilantro. Stir gently to incorporate all ingredients. Return to a simmer with the lid ajar and cook until the cauliflower is tender, approximately 5-7 minutes.
03 Step
Recipe View Delicately fold in the frozen peas and cook until they are heated through, about 1 minute.
04 Step
Recipe View Remove the pot from the heat and season with salt to taste, adjusting as needed. Serve hot over steamed basmati rice, garnished with fresh cilantro. For those who enjoy an extra kick, offer Sriracha chile sauce on the side.
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RECIPE REVIEWS
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Juliana Bayer
Feb 22, 2025This recipe is a lifesaver! So easy to make on a weeknight, and my family loves it. I added a can of diced tomatoes for extra flavor.
Nash Smith
Feb 15, 2025So flavorful and satisfying! I used sweet potatoes instead of regular potatoes and it was delicious.
Eloise Bradtke
Jan 21, 2025This has become a regular in our house. Even my meat-loving husband enjoys it. We sometimes add a bit of chopped chicken for extra protein.
Alena Purdy
Nov 18, 2024I'm not usually a fan of vegan food, but this curry is amazing! The coconut milk makes it so creamy and delicious.
Ron Nicolas
Aug 26, 2024I found the curry a little bland, so I added more curry powder and a pinch of garam masala. It was perfect!
Corrine Tillman
Mar 4, 2024The instructions were clear and easy to follow. I especially appreciate the tip about toasting the curry powder – it made a big difference!
Thalia Reichel
Aug 29, 2023My cauliflower didn't get tender enough in the suggested time, so I cooked it a bit longer. Maybe cut the florets smaller? Otherwise, fantastic recipe!
Russell Funk
Aug 24, 2023Very easy to make and tasty! I would make this again.
Jovani Grimes
Jun 14, 2023I doubled the recipe for meal prepping and it kept well in the fridge. Perfect for lunches!
Cooper Lemke
Dec 4, 2022Great recipe! The family loved it! Quick and easy