Vegetarian chickpea curry

When I make curry, I like to go all the way. That basically means that I’m making my own organic coconut milk from fresh coconuts, although I’d love to be able to grow the veggies too. Making coconut milk can be a pain in the … back, but if you have a slow juicer or a high-speed blender your life can be made so much easier. Surprisingly, cracking the coconuts is the most annoying part. First, you have to look the coconut in the eye(s), then you need to find the weak spot, the soft eye, and stick a sturdy nail right through it! Show no mercy, all that water has to come out, preferably in a glass filled with ice, as I hear that coconut water is one of the most hydrating drinks on the planet (wow!). Then you need to wrap the coconut in some expendable cloth, put it on a chopping board on the floor and use a hammer to crack the heck out of it. Yes, a hammer ladies and gents, no less. The cloth is to prevent pieces from flying out around the house; however, all those kicks will most likely ruin it, so be prepared for that too. Once the coconut is cracked, you only need remove the oily, fragrant white part and you’re done with that. Well, easier said then done: my coconuts were preeetty stubborn and they made me work for it pretty hard.

But you know what the good part is? Unlike store bought coconut milk, this one is completely fresh and natural, no additives, no sugar, and with an incomparable taste. Plus, think about all the things you get from the coconuts if you’re using a slow juicer to extract the juice: you get almost two cups of coconut water, 1 2/3 cups coconut milk and almost 3 cups of coconut flakes! Seriously! The process is simple: shred the coconut pulp in a blender or processor (so that it’s more easily crushed by the slow juicer), pass it through the slow juicer and add a little bit of water in the end just to clean it: you’ll get thick coconut milk on the one side, and coconut flakes on the other. I just love doing that, because I can later use the coconut flakes for cakes, for breakfast, granolas, etc.

Once I had my milk I started working on my curry. I love Indian food, I love that it’s so vegetarian-friendly, so rich and flavourful. The spices and multitude of veggies let vegan food shine in all its glory and even omnivores become enticed and taken with it, no questions asked. My curry was no exception: perfumed, smooth, addictive.

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Vegetarian chickpea curry


  • 2 coconuts or 400 ml/14oz unsweetened coconut milk
  • 3 tbs olive oil
  • 1 inch fresh ginger, peeled and chopped julienne
  • 5 garlic cloves, crushed
  • 1 large yellow onion, minced
  • 2 bay leaves
  • 1/2 tbs turmeric
  • 1/2 tsp harissa
  • salt and pepper to taste
  • 2 large potatoes, roughly chopped
  • 1 medium carrot, sliced
  • 1 zucchini, roughly chopped
  • 1 handful green beans
  • 1 can chickpeas
  • 1 handful of parsley leaves, to garnish
  • 250 g basmati rice


  1. First, prepare the coconut milk: drain the water and reserve it to add it later to the curry, crack the coconuts, remove the hard shell and run the inside through the slow juicer to extract the milk.
  2. Heat the oil in a cast iron pot and braise the ginger, garlic, yellow onion and bay leaves together with the salt and pepper; when the onion is tender add the harissa and turmeric and stir for another minute.
  3. Add the potatoes, carrot, zucchini and green beans and pour the coconut water and 1 cup of water. Heat on medium heat until the water starts boiling, then add the coconut milk. Cover with a lid and simmer on medium heat until all veggies are tender. 5 minutes before it's done add the boiled chickpeas then remove from heat and sprinkle with fresh parsley.
  4. While the curry is cooking boil the rice in a very large amount of water (about 6 cups) - this is the secret to a non-sticky rice. When ready, drain the water and set aside. Serve with the curry.

Comforting, spicy, inviting. And that’s all I have to say about it.

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Love and curry!

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