Coconut Curry Chickpeas Recipe // 30 Minute Vegan Dinner | Marys 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.\r
If you liked Chinese Curry Chicken, youll love this dish as it was veganized based on that. Interestingly, when I was trying to find out the origin the dish that were 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.\r
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SHOP THIS RECIPE\r
*links below are for info purposes, not endorsement*\r
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Edwards & Sons Vegan Chicken-Style Bouillon: \r
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Better Than Bouillon No-Chicken Base: \r
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Links mentioned\r
Singapore Curry Lentils: \r
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Chickpeas & Aquafaba: \r
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Pumpkin Cinnamon Rolls: \r
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COCONUT CURRY CHICKPEAS RECIPE\r
Makes 4 - 6 servings\r
Printable recipe and blog post: \r
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INGREIDENTS (US)\r
3/4 cup chopped onion\r
2 1/2 cups chopped potato (about 1-2 large potatoes)\r
1/2 cup chopped carrot\r
2 cups cooked chickpeas\r
1 clove garlic, minced\r
1 slice ginger\r
2 tablespoons madras curry powder\r
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1 1/2 cups chicken-style vegan broth (or your choice)\r
1/2 cup coconut milk \r
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3/4 stick of Chinese brown cane sugar ( or 1/2 - 1 tablespoon raw sugar*\r
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1 tablespoon Shaoxing wine or sherry (optional)\r
2 teaspoons soy sauce\r
pinch white pepper\r
salt to taste\r
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INGREIDENTS (Metric)\r
100g chopped onion\r
500g chopped potato (about 1-2 large potatoes)\r
100g chopped carrot\r
335g cooked chickpeas\r
1 clove garlic, minced\r
1 slice ginger\r
30ml madras curry powder\r
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350ml chicken-style vegan broth (or your choice)\r
120ml coconut milk \r
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2cm stick of Chinese brown cane sugar ( or 1/2 - 1 tablespoon raw sugar*\r
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15ml Shaoxing wine or sherry (optional)\r
10ml soy sauce\r
pinch white pepper\r
salt to taste\r
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DIRECTIONS\r
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In a large pot over medium high heat, water saute the onions until soft and starting to become translucent.\r
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Add the potatoes, carrots, garlic, ginger, curry powder and chickpeas. Stir to coat the vegetable evenly with curry powder. Stir in the vegetable stock.\r
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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.\r
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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.\r
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Taste, adjust for salt and pepper, and serve over rice or noodles. Optionally, garnish with sriracha and/or cilantro. Enjoy!\r
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NOTES\r
For the sugar, if you cant 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.\r
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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!\r
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