Coconut Curry Chickpeas Recipe // 30 Minute Vegan Dinner | Mary’s Test Kitchen


This recipe for Coconut Curry Chickpeas was made especially for Regina Barrientos, the winner of the last “secret word” game. She requested a curry recipe made with ordinary, affordable ingredients and I was more than happy to oblige.
If you liked Chinese Curry Chicken, you’ll love this dish as it was veganized based on that. Interestingly, when I was trying to find out the origin the dish that we’re basing this off of, I was told it was just the Chinese way of making a south Indian curry. The result of two cultures coming together and making delicious things happen.

SHOP THIS RECIPE
*links below are for info purposes, not endorsement*

Edwards & Sons Vegan Chicken-Style Bouillon: http://amzn.to/29UBy2e

Better Than Bouillon No-Chicken Base: http://amzn.to/29ZRMFG

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Links mentioned
Singapore Curry Lentils: https://youtu.be/aXH_JYjakHI?list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE

Chickpeas & Aquafaba: https://www.youtube.com/watch?v=uztw9FUF3f8&list=PL6QDlGTnYxpGzcw6TPQiElFMcuJ5FIwq0&index=5

Pumpkin Cinnamon Rolls: https://www.youtube.com/watch?v=_HvVymrwlWY&index=7&list=PL6QDlGTnYxpG0q1tAZ5K44xa8v_J6SnDA

Support these videos on Patreon: https://www.patreon.com/maryvlin?ty=h
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COCONUT CURRY CHICKPEAS RECIPE
Makes 4 – 6 servings
Printable recipe and blog post: http://www.marystestkitchen.com/coconut-curry-chickpeas-recipe-30-minute-vegan-dinner-vegan-mofo-day-26/

INGREIDENTS (US)
3/4 cup chopped onion
2 1/2 cups chopped potato (about 1-2 large potatoes)
1/2 cup chopped carrot
2 cups cooked chickpeas
1 clove garlic, minced
1 slice ginger
2 tablespoons madras curry powder

1 1/2 cups chicken-style vegan broth (or your choice)
1/2 cup coconut milk

3/4″ stick of Chinese brown cane sugar (http://www.finecooking.com/item/8141/chinese-brown-sugar) or 1/2 – 1 tablespoon raw sugar*

1 tablespoon Shaoxing wine or sherry (optional)
2 teaspoons soy sauce
pinch white pepper
salt to taste

INGREIDENTS (Metric)
100g chopped onion
500g chopped potato (about 1-2 large potatoes)
100g chopped carrot
335g cooked chickpeas
1 clove garlic, minced
1 slice ginger
30ml madras curry powder

350ml chicken-style vegan broth (or your choice)
120ml coconut milk

2cm stick of Chinese brown cane sugar (http://www.finecooking.com/item/8141/chinese-brown-sugar) or 1/2 – 1 tablespoon raw sugar*

15ml Shaoxing wine or sherry (optional)
10ml soy sauce
pinch white pepper
salt to taste

DIRECTIONS

In a large pot over medium high heat, water saute the onions until soft and starting to become translucent.

Add the potatoes, carrots, garlic, ginger, curry powder and chickpeas. Stir to coat the vegetable evenly with curry powder. Stir in the vegetable stock.

Turn down the heat to a simmer, cover and let cook until the potatoes and carrots are soft; about 15 to 20 minutes. Stir ever so often to ensure even cooking.

When the potatoes are easy to cut with the edge of a spoon, stir in the rest of the ingredients: sugar, coconut milk, shaoxing wine or sherry (if using), soy sauce and white pepper. Cover and let simmer over low heat for 5 minutes.

Taste, adjust for salt and pepper, and serve over rice or noodles. Optionally, garnish with sriracha and/or cilantro. Enjoy!

NOTES
For the sugar, if you can’t find the Chinese brown cane sugar, you can use any sweetener you like. I prefer some with a malty flavour like raw sugar. You can also use date or coconut sugar. Start with a 1/2 tablespoon. Then at the end of cooking, taste and see if you want to add more.

For the chickpeas, I used home cooked chickpeas from dried legumes. I prefer them but you can also use canned. Whatever you do, make sure they are pre-cooked!

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19 comments

  1. Hello Mary, Great video looks very delicious!! your channel is very helpful and encouraging thank you for sharing. 😊 enjoyed love and support. I will sure to check out your other videos and new updates. Thumbs up👍
    Have a fantastic day and a blessed Week ahead 🌷
    best regards Frugal Homesteading.

  2. Does this taste spicy? I can’t handle spicy or hot flavors but this looks so delicious! Is there an alternate other than using curry powder or I can leave it out?

  3. I was just wondering. What is the difference between yellow and red curry ? I know the green is hot. And why do they only make red and green paste and not yellow ?

  4. made this with the whole can of coconut milk so I don’t waste it and didn’t have any plans to use it otherwise. added habanero and thickened it up like Japanese curry. yum!

  5. Soooo good!   I did a slightly different take on this because of what I have available in my home, but it still captures the essence of the recipe Mary followed for this video.   I don’t have curry powders per se but many pastes both Thai and Indian (even if this is a Chinese version of an Indian curry,  as Mary mentioned, the Thai paste would work the same from my experience; depending, of course, on how sophisticated your palate is when it comes to Asian cuisine and specific regions), and I used a yellow Indian paste instead; I added it when she added her powder.  Though I haven’t used a powder in this recipe, the paste really adds a richness so I would definitely  recommend it. I used brown sugar instead of palm but that’s a typical substitute in Thai cuisine so no biggie and as Mary said, use sugar if you have to; it’s really about the balance of sweet and salty that’s important.  Also, I used green beans instead of carrots, which is no biggie. I put them in with the potatoes, but this works too because, like carrots, and some other raw veggies, they take an equal time to cook; so keep time in mind if you use different veggies and add them later if they take less time to cook than the potatoes.  I love Thai, Chinese and Indian food, and I cook and order them both often, and I loved this dish so this means something to me.  Thank you for sharing,  Mary!  You’re a true artist with food, and you inspire others to find our creativity in cooking, as well!

  6. Had this for lunch today and it’s delicious!
    Thank you so much for this recipe, Mary. I sent a photo of my bowl on snapchat to you, my first snap ever 😂 don’t know if it worked out tho.
    Next on: Moroccan lentil soup 💪

  7. I just made this and have eaten three bowls. I was going to have it with rice for lunch but couldn’t wait! It’s really yummy. I’m not hip enough to have snapchat but it looks pretty much as you’d expect. hehe.. thanks a bundle Mary! xo

  8. I’m so glad you picked up the chickpea that fell out of the pot… I was staring at it! And for cultures coming together: I really enjoy pumpkin seed oil in salads, which is very typical here in Austria. Turns out, it tastes amazing with avocado, something that is certainly not among typical Austrian food.

  9. PIZZA!!! Tomatoes didn’t exist in Europe before the Americas was “founded.” Pizza just use to have potatoes basically! So technically it’s a mix between the two cultures haha

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