Creamy Chickpea Curry

This hearty chickpea curry made with canned chickpeas and veggies is flavored with ginger, curry powder, and coconut milk for added creaminess.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 420 Calories

Ingredients

• 1 cup coconut milk
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 2 tablespoons tomato paste
• 1 (15 ounce) can chickpeas, rinsed and drained
• salt
• 2 tablespoons pure maple syrup
• 1 medium yellow onion, thinly sliced
• 2 tablespoons mild curry powder
• 1 tablespoon coconut oil
• 4 cups large cauliflower florets
• 2 tablespoons reduced-sodium soy sauce or tamari
• 1 large carrot, sliced diagonally 1/4 inch thick
• Cooked basmati rice
• 1 tablespoon Sriracha chile sauce
• 0.25 teaspoon red pepper flakes
• 0.5 cup frozen peas
• 2.5 cups vegetable broth
• 0.75 pound Yukon Gold potatoes, cut into 3/4-inch pieces
• 0.25 cup chopped fresh cilantro, plus more for garnish

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Melt coconut oil in a heavy 4-quart pot over medium heat. Cook and stir onion until lightly browned, 5 to 7 minutes. Add ginger and garlic; cook and stir until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste; mix well.