March 23, 2018

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.

*links below are for info purposes, not endorsement*

Edwards & Sons Vegan Chicken-Style Bouillon:

Better Than Bouillon No-Chicken Base:

Links mentioned
Singapore Curry Lentils:

Chickpeas & Aquafaba:

Pumpkin Cinnamon Rolls:

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Makes 4 – 6 servings
Printable recipe and blog post:

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 ( or 1/2 – 1 tablespoon raw sugar*

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

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 ( or 1/2 – 1 tablespoon raw sugar*

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


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!

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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