Comments on: Easy Vegan Chickpea Curry

By: Larisha Bernard

Larisha Bernard — Wed, 03 Jan 2024 03:41:00 +0000

In reply to Betsi Romero. Hope you love it!

By: Larisha Bernard

Larisha Bernard — Wed, 03 Jan 2024 03:40:51 +0000

In reply to Patricia. Yay! So happy that you loved it

By: Larisha Bernard

Larisha Bernard — Thu, 28 Dec 2023 21:34:17 +0000

In reply to Betsi Romero. yay! You'll have to double it up next time! ;)

By: Betsi Romero

Betsi Romero — Mon, 04 Dec 2023 23:18:50 +0000

In reply to Larisha Bernard.

Oh my goodness! thank you so much for your suggestions!
Made this last night using cashews in place of the coconut cream and it turned out delicious! creamy, spicy, and just perfect for this cold weather!
It was such a hit (wish we had leftovers, hahaha.)
I will, absolutely be making this more often!

By: Betsi Romero

Betsi Romero — Sat, 02 Dec 2023 22:30:59 +0000

In reply to Larisha Bernard.

Thank you so much for all these suggestions!
I happen to have cashews on hand and will use them as you instructed for our dinner tonight!
I’m truly looking forward to putting on my apron and getting this show on the road for my family to enjoy ♡

By: Patricia

Patricia — Sat, 02 Dec 2023 21:58:44 +0000

Love, love this dish! So easy to make and holy cow is it flavorful. I am a yellow curry girl and this hits the spot 1000%. I subbed Rotel for the tomaotes (didn’t have time to run to the store) and omitted the paste as it gives me heart burn. Reheats great and so good with rice. To lower carbs I am gonna try it with cauliflower rice next time. I am your newest fan 🙂

By: Larisha Bernard

Larisha Bernard — Thu, 30 Nov 2023 01:31:16 +0000

In reply to Jennifer. HAHAH I love this so much!

By: Larisha Bernard

Larisha Bernard — Thu, 30 Nov 2023 01:30:39 +0000

In reply to Betsi Romero. Hi Betsi! No worries. We can definitely help there. You can do a cashew cream (which is just blending up cashews and water to make a cream - 1 cup raw cashews to 1/2 cup water). This would be a 1:1 replacement. Or another non-dairy milk that’s fairly thick and somewhat fatty Cashew milk, soy milk, etc. but that will need to simmer a bit longer. If you can only do like a thinner non-dairy milk (almond for example), we'd recommend mixing with a little cornstarch (about 1 tsp) prior to adding and again may need a little more simmering to thicken. Hope this helps!

By: Betsi Romero

Betsi Romero — Tue, 28 Nov 2023 03:04:05 +0000

I can already smell all the wonderful aromatics in this dish and can’t wait to give it a shot on my next kitchen experiment session!
The only limitation for me is that I’m, unfortunately, allergic to coconut.
Do you happen to know about any substitutions I could use?
Thank you so much!

By: Jennifer

Jennifer — Mon, 27 Nov 2023 20:21:30 +0000

This dish is outrageously delicious!! The flavors come together beautifully! We ate it for dinner, I dreamt about it, and then I ate it for breakfast the next morning! I making a double batch today so I can share with a friend. Seriously one of the best recipes I’ve tried in a while. Thank you for sharing it with us!