Creamy Chickpea Curry

This is my hands-down favorite recipe I've tried on this site. Added a whole can (12oz) of coconut milk instead of just one cup, and forgot the peas at the end. Simmered uncovered for an hour instead of 10 minutes or so because my family prefers softer cauliflower, which also helped thicken. Added salt as others suggested as well. My grandparents always served curry with a variety of toppings, as desired, including plum jam, peanuts, sweet relish, coconut flakes. I added peanuts & sweet relish as last-minute toppings to this. So yummy. This will be a regular for us.

This was great. Gently toast the curry powder in the coconut oil at the very beginning, careful not to let it scorch. Used just a few potatoes, and added more chickpeas. Increased the garlic and ginger by a bit. If you have the time, fully cook dried chickpeas and use those, as the texture is much nicer (you can adjust to your preference). Use 2 cups cooked as a sub for the canned, or more if desired. I really liked the sriracha as an extra layer of flavor.

My husband and I are frequent cooks and Indian inspired dishes are something we love experimenting with! We always have many of the staple ingredients for an Asian dish in the cupboard so when last night's dinner was still a mystery at 6pm it was easy to choose this recipe because although this does have many ingredients, most of them we already had on hand. A few changes we made: *No curry powder so I subbed Cumin, Tumeric and Chili Powder. I did not measure, I added to taste. *I do not like cilantro so I garnished with a dollop of plain yogurt and leeks. *I may have used more garlic than it calls for since the cloves were small, 4 small cloves + 2 large cloves. *We just so happened to have fresh ginger on hand, I was going to use powdered until I found it at the last minute! *I added a tablespoon of Umami, a paste I bought from Trader Joe's that gives great flavor to Asian dishes. *No Basmati rice in the house so we used white rice instead. I also like to season my rice so I cooked it in vegetable stock instead of water. *I happened to have Ginger Miso Broth in the fridge that needed to get used up so I used that in place of the vegetable broth for the sauce, this stuff comes in a box with a pour spout from Trader Joe's and I highly recommend it for Asian dishes! *I used a whole can of Coconut Milk because I didn't want left over Coconut Milk. Because of this, I had to transfer the recipe from my cast iron to a pot, it added a considerable amount more sauce and I hadn't

Really liked this recipe. Changes to this one: I reduced the amount of broth and increased coconut milk to make more creamy. Added more red pepper flakes to add kick. It still wasn't enough. Cooking time for potatoes and cauliflower took 2-3 x longer than stated. In the future I will: Add more garlic and ginger - probably increase 25-50% Allow more cooking time - about an hour once the potatoes are added. Add more red pepper flakes.

This was super yummy! I did make a few modifications. I used the whole can of coconut milk and I used cornstarch to thicken it. I had to increase the cooking time quite a bit to thoroughly cook the potatoes, cauliflower, and chickpeas. This is so tasty - my husband and I will definitely be adding this dish to our regular rotation!

For a thicker sauce, I blended a second can of undrained chickpeas and added vegetable broth as needed. Also, instead of maple syrup, I used a little crushed pineapple and raisins for some sweetening.

5 stars with changes Made 1.5 times this amount, enough for at least 12 servings! Used butter, 2 onions, 5+ tbs curry powder, 1/4 tsp red pepper flakes, 4 cups chicken broth, extra paste, 2lbs potatoes, 4 cups broccoli instead of cauliflower, 2 cans (30 oz) chickpeas, 1lb spiralized veggies, 1.5 cans coconut milk, 2 large handfuls peas. Would need about 4c dry basmati rice I think. No sriracha needed.

Love this! Sauté some sliced multicolored peppers with the onions. Substitute sweet potato for the white. Added a diced zucchini with the chick peas. No rice. Ate it just like that!

This will definitely become a staple. I substituted a can of diced new potatoes (drained), honey for maple syrup, cherry tomatoes for tomato paste and I definitely would not use ketchup (I personally disdain the use of ketchup in recipes, call me a snob). Oh yeah, and I added a tablespoon of Garam Masala. This is my new favorite seasoning.

Doubled the carrots and peas, halved the potatoes. Used curry paste instead of powder and chicken bullion instead of veggie broth. Very good and flavorful, will make again.

Adding this to our dinner rotation! Easy to put together and nothing fancy required. A great pantry staple! Left out the maple syrup and added extra carrots. Didn't have cauliflower so added some spinach for some extra nutrition. Very easy to customize! My 13 month old son gobbled this up! I left out the red pepper flakes and cilantro, I figured the curry powder would be more than enough flavour for him. This was really hearty and satisfying, a wonderful meatless dinner.

Spicy for me , my husband added sriracha

This is my go-to dish for when I'm too busy working. It's easy, tastes good and is healthy. :-)

This recipe was easy and delicious. It's so good that I'm taking it to a potluck at church on Sunday!

Quick, simple, and tastes amazing.

Absolutely delicious. The sauce is a little watery. Better to put it in a bowl with rice than on a plate. Next time I might try adding a bit of cornstarch to thicken it up. But even without that change, it's a flavorful and filling meal.

This is an excellent vegan curry recipe. It even keeps well in the freezer, if you have any leftover.

Delicious! Good as is, but a little liquidy. I'd probably add some cornstarch to thicken it up a little and definitely less potatoes. Maybe half potato/half sweet potato? But very good with rice! Thanks!

I doubled the recipe and thought I made enough to freeze some for another meal...it was GONE. NOW, I'm making it again, but using FOUR TIMES the ingredients. DELICIOUS and vegan

Very flavorful. My Daughter and I loved it! Will definitely make again.