Chickpea Curry



The Vegan Stoner's Chickpea Curry

72 comments:

Alexandra - Kärlek på tallrik said...

YUM!

Ashlae said...

Uhh, yum. Curry is one of my favorite dishes - cannot wait to try this recipe.

PS - I adore your illustrations.

Hanna said...

This looks great! I can't find cheap vegan yogurt though, so I guess I'll try canned coconut milk and add some tamarind or something for tang. I like your pogo-jumping chickpeas!

Isobelle said...

haha chickpeas in a pogo race..pretty rad, I'd say!

I tried making chickpea curry a long time ago and it turned out really crap, but I would like to try this one out. It looks very good.

rental mobil said...

Very nice, thanks for sharing.

Anonymous said...

This looks so yummy and easy! Need to try :)

Sandra

Nia said...

Just tried making it and the yogurt got weird and crumbly on me! :( Had to throw it all out.

The Vegan Stoner said...

Nia,

Not sure why that would happen, maybe try coconut milk next time.

Julie said...

Wonder if you could smooth tofu in a blender and use that instead of the yogurt? Looks good! TY!

The Vegan Stoner said...

Julie,

I think soft tofu would work just fine. If you still want to add coconut flavor, you can always add coconut milk, coconut oil or even unsweetened coconut flakes.

Anonymous said...

Made this with lots of veggies, my omnivore friends were very please :-D thanks for the recipe!

thegrumpess said...

Ahhh! The sketches! I may love you!

All right, I'm done with that initial excitement. I've been looking forward to trying a recipe like this but so far my lazyness has gotten in the way.

I think I'll try it now even if it's just so I can come gaze at the pictures again.

Thanks!

THE-LOUDMOUTH said...

OMG. SO HUNGRY NOW.

JBhumitra said...

Hey Vegan Stoner(s),

My non-vegan but veg-friendly friend just turned me on to your site, and honestly, I'm already obsessed. Your photos and drawings are fantastic. Not to mention that you manage to make foods I've seen before many times (breakfast scrambles, etc.) look original and new. I love your creativity with the recipes, simplicity with the ingredients, and the instruction to "munch."

You seem like an especially great resource for new vegans or veg-curious. Can you get in touch with me to tell me a little more about your upcoming cookbook, where you are located, etc.? It could be useful for my organization's constituents.

You can email me at jbhumitra@cok.net. In the meantime, I'll cross-post the site on our FB pages.

Thanks!

Jaya Bhumitra
LA Outreach Director
Compassion Over Killing

Li said...

One of my friends linked this site to me, and I'm in love! I really like the aesthetic and presentation of the recipes.:) I can't wait to try out the recipes!

daryndree said...

I love your site & posts & drawings. I get overly excited when seeing people do hand drawings or digital drawings. Putting your hand into it and taking the time to do that really shows passion- and it looks awesome.

I try to do that, little drawings, on my blog but not as much with food.
Theyre just silly doodles but if you want to check it out: www.daryndree.com

NARA said...

Your blog is sooooooo amazing.
I've been trying to find a perfect easy cooking recipe for vegan dish for ages and then I found your blog, what a wonderful discover!
I'll try to make all of them as much as possible.
Keep on blogging, I'm following!
And thanks for the recipes. ((:

Anonymous said...

Just found your site via FB, and have a question. If you're gonna call yourselves the Vegan'Stoner' shouldn't your recipes have cannabis in them? Seriously. Is there some other meaning for 'stoner' that I missed???

The Vegan Stoner said...

Hi Anonymous,

We're actually planning a cannabis cookbook that caters to vegan medical needs. However, we understand that not everyone is a subscriber to this lifestyle.

So we decided to take baby steps, encompass all lifestyles and perspectives. Think of this as a vegan munchies blog, as we continue to self-fund this project and work our hardest to publish our first mini snack book.

Mike @TheIronYou said...

I love this blog, it's so great! Will try this recipe tonight.

Peace

Mike @TheIronYou

Jo said...

My co-worker pointed me towards your blog- SUPER AWESOME. My BF just said, "we could make all of our Hardly Strictly Bluegrass Festival picnic food of this site".

Divya said...

So cute! Have you ever thought of writing a book? I would so buy it!

JustPatience said...

This looks so yummy. I am salivating right now.

Patience
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Vegan SJ said...

I just found out about your blog today and I think it is just amazingly beautiful!
Thanks for sharing everything you have and I will be looking forward to all future posts, you have definitely given me some inspiration.
Thank you :)

Anonymous said...

Vegan never looked so good! You've made a fan out of me. Can't wait to try these out!

healthninja said...

was just searching for a good chickpeacurry-recipe and I think yours sounds just perfect.
also love your cookbook-style blog, makes me smile! going to check out more recipes soon.

Anonymous said...

love your blog makes the recipes look easier with the pictures etc .. are you on facebook??? would love to follow you on there as well

Anonymous said...

How many servings do most of your recipes provide?

Flavia M. from FRINGE INDIE MAGAZINE said...

I'm madly in love with this blog! I've always wanted to be a full-time vegetarian but its hard to find yummy and easy recipies so I've always ended up with chicken and fish. I'm gonna try every recipie you published. Great job!
www.flaviaflanders.com

The Vegan Stoner said...

Hi Anonymous #1,
We are not on Facebook yet.

Anonymous #2,
Most of our recipes serve 2, sometimes a little more.

Anonymous said...

this was really delicious!! needed a bit more seasoning - i added salt, pepper and sriracha! yum!

Ari K said...

What kind of spoonful of curry? Tablespoon or teaspoon?

The Vegan Stoner said...

Ari K,

A spoonful of whatever spoon you have in your hand at the moment. We are firm believers in eyeballing when cooking. If you really need to be exact well I'd say a spoonful is around a tablespoon. Again, use less or more depending on how your taste buds are feeling

Anonymous said...

This. Recipe. Is bomb.
*I also used coconut milk instead of the soy yogurt because it got crumbly and freaked me and my roommates out*

I had a hard time not eating it all the first night, and all I could think of the next day was how amazing dinner was going to be. even better the second time round

Can't wait to see what you guys do next, these recipes are perfect for my college student budget

Kendall Carson said...

You guys I made this and it was so good. I made it four times in a week! Haha, this dish screams fun cause I made it differently each time. Really good, when done by the recipe or buy what's in your pantry :o)

Anonymous said...

My husband and I both were unhappy with this and did not think the ingredients and cooking methods worked well together. We threw it all away. The illustrations are cute lovely and easy to comprehend.

The Vegan Stoner said...

Anonymous,

Sorry to hear that, it could be the type of soy yogurt used (we used coconut yogurt) or possibly just a matter of taste. Looking at what anonymous above said, the soy yogurt makes it crumbly. It seems like coconut milk or coconut yogurt is the way to go.

If you can think of any ways it can be improved feel free to let us know.

Anna said...

Tried it and loved it. Substituted garlic powder for two real garlic cloves which I fried a little before cooking veggies. I added some basil, chilli powder, turmeric and peas to it, all of which I heartily recommend

Going to go with recommendations of coconut milk next time.

Amanda said...

unbelievably delicious! making my first week as a vegan very easy :)

Carly said...

Made this about a week ago. So yummy! And actually, it was even better the second night, when the leftovers were reheated for another delicious meal. Thanks so much! =)

Adam Peditto said...

made it. it rocked.

stylemailbox said...

this is brilliant!


check out my blog-
www.stylemailbox.blogspot.com

Anonymous said...

word of warning chickpeas (the canned ones!) take a while to cook down if you want them soft! thought this would be a quick dish they need to simmer for 2-3 hours! otherwise it was real good (i used coconut milk instead)

Anonymous said...

Made this last night, so delicious and even good cold for lunch the next day! Also if you have some naan bread and mango chutney on hand you have a veritable feast!
Just one question by cup of coconut yogurt do you mean one full measuring cup or a snack cup?

The Vegan Stoner said...

We used one snack cup of coconut yogurt, which came out to about a little more than a cup. Trust your eyeballing skills and add less or more depending on your taste and preference.

Ika said...

Hello. Just found your blog and am loving it already. I like the idea of getting coco milk in the pot, where can I get one? I am dreading bpa hidden in tins' lining;/
I am talking UK, maybe I can find it online somewhere?

Keep up the good work!
Peace.
Monika

The Vegan Stoner said...

Hi Monika,

You may find information related to recycling numbers and their meanings to be helpful. Learning about recycling numbers helped us know which containers are "safe" to purchase and which are recyclable (not all plastic is).

For instance, if you use coconut yogurt and the yogurt cup has a recycling number of 5 it's made of polypropylene and is considered "safe" to eat from by most people.

We understand that everybody has a different philosophy/lifestyle/standard and some are more concerned about BPAs than others. This is why we suggest people do their own research on container materials and determine what they deem safe.

Having said this, we suggest trying to find a coconut milk/yogurt in one of these safe containers or purchasing one online. There are a few brands that are starting to make BPA free canned products.

Hope this helps.

Anonymous said...

I have been so excited to try this recipe since landing on it via Pinterest. Unfortunately, I had the yogurt trouble too- curdled up almost straight away. Nothing had yet cooked and I am attempting to salvage it by straining and starting over, but it looks likely to be a loss. :(

Would love to know if anyone has solved the problem?

The Vegan Stoner said...

Hi Anonymous,

We're sorry to hear that it didn't work out for you. What kind of soy yogurt did you use?

We believe the issue stems from the use of regular soy yogurt and not coconut yogurt.

Try using coconut milk instead, it won't come out as thick but there is less room for mishaps.

Anonymous said...

Just made it and I love it. Thanks! Lentil loaf is next :)

Morgan said...

I also *just* made this and wanted to come back and say great recipe! I love your website and I really appreciate the way you keep things simple.

Thanks for posting!

BrooklynHeart said...

Easy, delicious, thank you thank you thank you!

ID Camera said...

Why is this recipe so easy. The first time I cooked curry, the texture was not creamy. It must be the coconut milk that I used

Anonymous said...

Made this tonight and it was so good! I could not find Coconut Milk Yogurt so I used a can of Coconut Milk. It turned out great. Tomorrow is the Peanut Stew then the Falafel Pie. Love your site. You make it easy and delicious for those of us just starting out into the vegan lifestyle. Thank you.

Anonymous said...

i made this tonight and it was delicious!! i used coconut milk instead, added some sriracha, lime juice, onion powder, and a little bit of salt. instead of using the chickpeas, i replaced it with brocolli, potatoes, okara, & tofu. my family LOVED it! thanks for the recipe!

Anonymous said...

going to try this tonight, looks delicious!

Anonymous said...

So easy! I was raised a vegetarian, but have always been unsure how to make food food without dairy. The coconut yogurt is so smooth and cooks wonderfully. For those of you that are having trouble finding coconut milk yogurt, I found a brand called So Delicious at Wegmans (found in the NE and Mid-Atlantic). They have milk, yogurt and ice cream made from coconut milk. I also added some cumin, kosher salt and peas. I doubled the recipe and am going to try freezing half of it.

Sabrina said...

Delicious!

Katie GoesWiccan said...

Howdy, I'm kind of new to the vegetarian/vegan lifestyle (like, REALLY new) and I want to make this for my family, but my mom's allergic to coconut. :( Can I just use soy milk instead? I'm seeing that the soy yogurt doesn't seem to work as well, but I can't use anything with coconut in it.

The Vegan Stoner said...

Hi Katie,

Soymilk will work as a replacement, but the curry might not be thick enough. You might want to try soymilk plus a spoonful of flour.

Brandy Brewer said...

I'm eating this as I type! Is it supposed to be sweet? I couldn't find coconut yogurt at the regular store, so I used almond yogurt instead, and it's a bit sweeter (and pricier) than I'd like it to be. I think I'll have to go check out the health food store when it opens later to see if I can find the coconut (or at least something cheaper). All around, quite delicious!

Adele said...

I've never come across your blog (or glorious illustrations) before, but I found your recipe on Pinterest and cooked it tonight. So. Good. My friends loved it! Thank you (:

Keeley said...

Made this tonight with the following modifications:
- sauteed 1/2 onion and some garlic in coconut oil
- added peas with the carrots and pepper

Never had coconut yoghurt before. Bought a whole milk greek yoghurt. Had a taste before adding it to the saucepan....and had to exercise extreme control to stop myself eating the entire container. Oh my GAWSH! YUM!

The whole recipe was amazingly delicious. Thank you so much! =)

Anonymous said...

Just made this for dinner and it's flippin' awesome! I added sauteed onion & garlic, a zucchini, a can of diced tomatoes and crushed chilli pepper. I doubled the curry powder and coconut yogurt. Served it over basmati rice and topped it with fresh cilantro! SO GOOD.

Grazer said...

this sounds lovely and it just so happens i have those ingredients in my kitchen store and a day off tommorow.............

Ryan Rusiecki said...

This recipe is right on! I am very impressed with your use of such few ingredients and the ability to throw together a nice meal. Also, the illustrations of the ingredients are awesome.

Gary's third pottery blog said...

Using the cookbook I made your tortillas and then made the chickpea curry as a filling and WOWIE! Sooo good :)

Beran Parry said...

I like your recipe of making curry because of its taste.I have tried making vegetarian curryby adding squash and some other ingredients.

Julia Jooblea said...

Did everything what was done, but the coconut yogurt curled completely... Not sure why. Only think I did diff was add peas but I doubt that's the problem.

The Vegan Stoner said...

Hi Julia,

We've noticed that people have varying degrees of success using coconut yogurt. It must vary quite a bit from brand to brand, or from batch to batch. Perhaps a more consistent outcome would arise from replacing the yogurt with coconut milk. Since coconut milk is thinner than coconut yogurt, however, it might be wise to add a little at a time, until the curry is the thickness you desire.

Best of luck!

Barbara Davis, MMCD, PES said...

As a newbie to the dairy-free lifestyle, I'm so excited I found your blog! I'm making this curry tonight and I can't wait. I also appreciate that I now have a new resource for my clients- I'm a doula and I'm always being asked for recipes and advice for Mom who are working to cut dairy from their diets while nursing their littles. I'm excited to share!

You can check out my blog over at www.doulabarb.com- I'm thinking I need to blog about my experience becoming dairy/gluten free!

Firenze said...

Oh goodness me - this was delicious! I did add some other ingredients... Sliced courgettes, sliced green beans, and some strips of spinach at the last minute. I didn't have CocoYoghurt, so I used Coconut Cream and a few spoonfuls of Greek Yoghurt. Mmmm mmmm! Thanks for sharing your delicious recipe!
Helen

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We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner