Sunday, July 21, 2013

Chick Pea Coconut Curry

Important note: I have read the ingredient list on the Red Curry Paste, and it contains shrimp. For this reason I no longer call this a Vegan dish, but all you have to do is skip the Curry Paste and add more spices, or find a Curry Paste without shrimp in the ingredients.

So many people wanted this recipe after Liz & Jake's wedding, I thought I would share it here to make it easy.

I took the basic recipe from ABC's page here.

But changed it to our tastes.

MOST important, use  FRESH spices!

I have finally found a wonderful yellow curry and won't use bad curry EVER again. It makes all the difference.

I added Thai red curry paste to the recipe also, and we love it.

 Here's the recipe!
Click here for printable version.

Chickpea Coconut Curry

I cook the whole recipe in my wok.
2 large cloves garlic, pressed, saute in olive oil


2 cans chickpeas, rinsed
1 can diced tomatoes
2 parboiled potatoes, cubed (I used peeled baked potatoes)
3 cups baby spinach
1 can coconut milk

1 tsp Thai red curry paste 
3 tsp yellow curry powder
1 ¼ tsp tumeric
⅛  tsp ground cloves
½ tsp cumin
1 ¼ tsp salt

stir all together, bring to boil, simmer, stirring to help combine 20-30 minutes.
Serve with:


If you use dairy, some greek yogurt goes very nicely with this dish!