Best 2 Crazy Creamy Chickpea Curry Recipes

Crazy creamy chickpea curry is a comforting and flavorful dish that is sure to please everyone at your table. This easy-to-make curry is packed with healthy ingredients like chickpeas, coconut milk, and spices, and it's creamy without any dairy. Whether you're looking for a quick and easy weeknight meal or a delicious dish to serve at your next party, crazy creamy chickpea curry is sure to be a hit.

Let's cook with our recipes!

CRAZY CREAMY CHICKPEA CURRY

Crazy Creamy Chickpea Curry image

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.

Provided by isachandra

Categories 100+ Everyday Cooking Recipes Vegan

Time 45m

Yield 6

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g

CREAMY CHICKPEA CURRY

Creamy Chickpea Curry image

This dish goes together very quickly. You will have dinner on the table in less than 30 minutes. If you don't have cooked rice, start it before you make the curry and they should be finished at the same time.

Provided by KelBel

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons oil
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon red curry paste
1 (15 ounce) can chickpeas, drained
1 (13 1/2 ounce) can coconut milk
2 tablespoons soy sauce
1 medium tomatoes, chopped
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil or 2 tablespoons chopped cilantro
4 cups cooked jasmine rice

Steps:

Heat oil in a large skillet over a medium high heat.
Add onions and cook until they start to brown.
Add garlic and curry.
Stir-fry until garlic is soft and curry dissolved.
Add chickpeas, Coconut Milk, and soy sauce.
Bring to a boil and simmer 10 minutes.
Add tomatoes, sugar, and lime juice.
Simmer for 5 minutes.
Stir in basil or cilantro until combined, and serve over rice.

Nutrition Facts : Calories 752.6, Fat 24.8, SaturatedFat 16.6, Sodium 869.5, Carbohydrate 122.8, Fiber 7.6, Sugar 57.1, Protein 11.7

Tips:

Soak the chickpeas overnight: This will help them cook more evenly and reduce the cooking time.
Use a variety of spices: The spices in this recipe are essential for creating a flavorful curry. Don't be afraid to experiment with different combinations to find one that you like.
Use full-fat coconut milk: This will give the curry a richer, creamier flavor. If you're looking for a lighter version, you can use low-fat or skim coconut milk, but the flavor will be less pronounced.
Don't overcook the chickpeas: Chickpeas are best when they're cooked through but still have a slight bite to them. Overcooking them will make them mushy.
Serve with rice or naan: This curry is traditionally served with rice or naan, but you can also serve it with quinoa, couscous, or your favorite grain.

Conclusion:

This creamy chickpea curry is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chickpeas. The curry is flavorful, creamy, and satisfying, and it's sure to be a hit with your family and friends.