A Vegan Year

Day 1: Coconut Curry Chickpeas

Day 01 Pic 1
Dinner One! Let’s all stare at my food.

Last night I made the Coconut Curry Chickpeas recipe from Mary’s Test Kitchen (I highly recommend Mary’s website and YouTube channel for easy vegan recipes—plus Mary seems like the nicest person ever). I left out the Shaoxing wine/sherry, used 1/2 tablespoon of regular sugar rather than the Chinese brown cane sugar, and served the curry with quinoa instead of rice. This was pretty easy to make, although the estimated five-minute prep time only applies to those of you with bionic chopping hands; the prep took me about fifteen minutes (still, that’s not too long… I only start to get prep rage after about twenty minutes).

At first I thought the finished curry was a little bland, but all it needed was a bit of extra salt and pepper and a few squirts of Sriracha sauce (which Mary herself adds in the video) and it was delicious. Note to self: season your food, damn it! I do this all the time: cook something, complain that it has no flavor, and threaten to chuck it in the bin until my husband reminds me that there’s no law against adding a bit of extra seasoning. (We might as well get this out of the way at the very beginning: I’m prone to EKS—epic kitchen sulks.) The recipe made enough for leftovers, and the curry tasted even better for lunch today. If spicy food makes you nervous, I’d definitely recommend this as a good, erm, gateway curry; it’s creamy and sweet, and the flavors are delicate rather than intense. And, as noted, if you prefer things a little spicier, there’s no shame in seasoning. I need that on a T-shirt.

Regarding the Sriracha: some brands add shrimp paste or fish sauce to their Sriracha sauce, but Huy Fong Sriracha—the green-lidded bottle with the rooster logo—is vegan. Also worth noting: Garbanzo beans are the same thing as chickpeas. Flippin’ obvious to all you experienced vegans—or anyone who has ever paid the slightest bit of attention in a supermarket—but this was news to me up until a few months ago, so I’m passing this knowledge along to all you other idiots. And now you know who you’re dealing with here: a shamefully inexperienced cook. So if I can make something, you can make it.

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