A quick and simple pasta dinner is this casserole with chicken and asparagus.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 10 cups |
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
Instructions
- 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.
Reviews
This was a simple and delicious meal…will definitely be making it a part of our dinner rotation! Subbed curry paste for powder and spinach for peas…Scrumptious!
Did you ever notice that recipes always underestimate the prep time? Took me 45 minutes to prep the ingredients and 45 minutes to cook the dish. Served it over brown rice. Husband & I liked it. I will make it again.
Absolutely delicious, easy to make, and freezes well!
I made it as written & found it to be just ok. Pretty bland. I ended up adding more curry, siracha, tamari, maple syrup, coconut milk & garlic salt.
I thought it was rather bland and too runny. Only okay for me.
Awesome, flavorful, healthy vegan meal! My carnivorous husband loved it.
Delicious! Easy to put together if you do your prep ahead of tine. I made my own chickpeas in the crockpot instead of using canned. It was not too hot with the red pepper flakes at all. Everybody loved it! (I grilled some chicken breasts on the side for those who wanted to make a heartier Sunday dinner).
My 18 year old has decided to cut way down on meat, so I came to AllRecipes for some meatless recipes. I made this dish exactly as written and it was so good! (I did let it cook longer for the potato and cauliflower portions to let the flavors absorb more.) It has a nice, but not overwhelming kick. She added a little Sriracha sauce as suggested. We both had heaping helpings and these is still enough left for several helpings of leftovers.
Came out great! Really enjoyed this!
I followed this recipe as written. I made the dish for a dinner party and served it with an assortment of dishes including the delicious Persian Rice and my guests couldn’t have enough. I’ll definitely be making it again!
Yummy! Will definitely make it again. My boys loved it!
I cannot stress just how warm and comforting this meal is. Is quick and easy to make and customize! It fills the whole house with the smell of curry. It’s a great veggie meal that doesn’t feel veggie.
This is absolutely delicious! So flavorful!
This was the first curry I have ever made and it was absolutely delicious! My husband also loved it. YUM!
This was excellent. My first time making a more Thai-like curry. I have previously stuck to mixing a can of curry paste with a can of coconut milk. Making it from scratch was worth the effort! My family *loved* this meal. My son said he could “eat it in stages all night long.” I used a whole can of coconut milk because I didn’t feel like dealing with half a can. The rice absorbed the extra liquid well, but if I was serving with rice noodles, I might stick to just half a can so the sauce is thicker. I didn’t measure the red pepper flakes – just used a big pinch. The spice was just right. I also used broccoli instead of cauliflower because that is what I have on hand. I rarely buy cauliflower and probably wouldn’t just for this dish – the broccoli was a fine substitute.
This is so good! Definitely the closest to restaurant style curry I’ve ever made. Like another reviewer suggested, I simmered it for an hour each made all the vegetables pretty soft, but still delicious. I also increased the seasonings by basically double and will probably still add more curry next time. Oh, and used the whole can of coconut milk. So yummy and healthy!
The flavor of this dish was very good. The result was rather watery,though and the veggies took much longer to cook than suggested. Next time I would use less water and add the cauliflower with the potatoes and carrots so that they’re all done at the same time. We paired with basmati rice.
So yummy!
delicious and filling meal to please anyone! I had to make a couple of changes due to what I had on hand. I omitted the cauliflower and potatoes because I did not have any, used one and a half times the amount of chickpeas, and added sliced carrots. The recipe was delicious and made plenty for leftovers. is very filling when you serve it over white or brown rice. I also made the homemade naan recipe found on this website to go with the meal. Overall a wonderful dinner.
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!
Everyone in my family loved it. I followed the directions without variation and it turned out great.