Thai coconut veggie curry with crunchy chickpeas from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains (page 228) by Tieghan Gerard

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Notes about this recipe

  • sharon_olniyq on March 11, 2026

    It was a fine curry, definitely improved with extra curry paste. Thanks to other reviews, I saved the topping by reducing temp to 400F and reduced time to 10 minutes. I only used cashews, no chickpeas, and they were perfectly crunchy and not burnt.

  • Jepetty on March 08, 2026

    Agreed on the topping being burnt, I pulled out at 25 minutes. I should have gone heavier with the curry paste. It was good, but not necessarily as strongly "thai curry" as I was hoping for

  • averythingcooks on March 14, 2023

    We really enjoyed this curry (with added chicken & sweet potato instead of carrots). I replaced straight fish sauce with a 50:50 mix of fish & oyster sauce which better matches our palates, used Thai basil and had a pretty heavy hand with the curry paste. The issue was the topping (baked at 425) - the nuts were burnt at 23 minutes (ie early). We picked out the chickpeas (not super crunchy but very tasty) and stirred them into the curry rather than as a garnish. This is a definite repeat but I'll try a different method to recreate the chickpea topping.

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