Ingredients for - Crazy Creamy Chickpea Curry

1. Coconut oil 1 tablespoon
2. Yellow onion, thinly sliced 1 medium
3. Minced fresh ginger root 1 tablespoon
4. Garlic, minced 4 cloves
5. Mild curry powder 2 tablespoons
6. Red pepper flakes ¼ teaspoon
7. Vegetable broth 2 ½ cups
8. Reduced-sodium soy sauce or tamari 2 tablespoons
9. Pure maple syrup 2 tablespoons
10. Tomato paste 2 tablespoons
11. Yukon Gold potatoes, cut into 3/4-inch pieces ¾ pound
12. Carrot, sliced diagonally 1/4 inch thick 1 large
13. Large cauliflower florets 4 cups
14. Chickpeas, rinsed and drained 1 (15 ounce) can
15. Coconut milk 1 cup
16. Chopped fresh cilantro, plus more for garnish ¼ cup
17. Frozen peas ½ cup
18. Salt to taste ½ cup
19. Cooked basmati rice ½ cup
20. Sriracha chile sauce 1 tablespoon

How to cook deliciously - Crazy Creamy Chickpea Curry

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.