Vegan Coconut Chickpea Curry
About this recipe
This Vegan Coconut Chickpea Curry is a vibrant and flavorful dish that's perfect for impressing guests or enjoying a cozy night in. With a mix of spices and creamy coconut milk, it brings a comforting warmth that feels both familiar and exotic.
Andrew Bernard, the creator behind this recipe, emphasizes that while it may look like a lot of ingredients, understanding their purpose makes the cooking process much simpler. This curry is not just about the chickpeas; it's all about the sauce and the spices that create a rich, satisfying dish.
Ingredient notes
- You can substitute whole tomatoes with 2 fresh tomatoes if preferred.
- For tomato paste, using a tube is recommended for convenience, as it allows for resealing and easier storage.
- If you need a substitute for coconut milk, almond or cashew yogurt can replicate the creaminess, or you can use oat or soy milk and reduce the sauce longer.
Tips from Andrew Bernard | The Nard Dog Cooks’s video
- Sauté the onions until translucent before adding spices to build a flavorful base.
- Cook the spices for 1-2 minutes to release their fragrance before adding tomatoes.
- Chop spinach to make it easier for kids to eat and to avoid choking hazards.
Good to know
- How long does it take to make this curry?
- The total time to make this Vegan Coconut Chickpea Curry is 30 minutes.
- What can I use instead of chickpeas?
- You can swap chickpeas for a neutral flavored veggie like cauliflower or potatoes.
- How can I adjust the spice level?
- You can add chili flakes at the end of the recipe after taste testing to adjust the heat to your liking.
No life story here — the video and the recipe are the whole point. All credit to Andrew Bernard | The Nard Dog Cooks: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat olive oil in a pot over medium heat.
- 2
Add chopped onions and sauté until translucent.
- 3
Stir in the spices: cumin, turmeric, coriander, allspice, and nutmeg. Cook for 1-2 minutes until fragrant.
- 4
Add the canned tomatoes (or fresh tomatoes) and let simmer for a few minutes to break down.
- 5
Stir in the chickpeas and coconut milk, mixing well.
- 6
Add the chopped spinach and let it wilt into the curry.
- 7
Taste and adjust seasoning, adding chili flakes if desired for heat.
- 8
Simmer for an additional 10 minutes to allow flavors to meld.
Heads up — we had to guess a little:
- The quantity of spinach is inferred based on typical serving sizes for a curry dish.
Credit where it’s due: this recipe was transcribed from Andrew Bernard | The Nard Dog Cooks’s original video on YouTube. Follow them there — it’s their dish.
Are you Andrew Bernard | The Nard Dog Cooks? Claim this page or ask us to take it down. Your call, always.
