Can I make this curry less spicy?

Absolutely. Use a mild curry powder instead of medium or hot, and reduce the amount of curry powder to 10ml (2 tsp) instead of 15ml. You can always add more spice at the table with fresh chilli, but you cannot remove it once cooked in

What can I serve this with besides naan?

This curry works beautifully with basmati rice, brown rice, or jasmine rice. You could also serve it with roti, chapati, or simply with crusty bread to soak up the delicious sauce. Some people enjoy it with cauliflower rice for a lighter option

Can I make this curry ahead of time?

Yes, this curry actually improves with time as the flavours deepen. You can make it the day before and reheat gently on the stovetop or in the slow cooker on Low. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months

What if I don't have coconut milk—can I substitute something else?

You can use cashew cream (blend soaked cashews with water), oat milk, or even a plant-based cream alternative, though the flavour will be slightly different. If using a thinner liquid like plant milk, reduce the amount to 300ml (10 fl oz) and add a splash of water if needed. Coconut milk gives the best authentic flavour and richness, though

If I Could Only Make ONE Dish for guests

by Andrew Bernard | The Nard Dog Cooks

Vegetarian

Published 30 April 2026Original video

This vegan coconut chickpea curry is a beautifully balanced dish that draws inspiration from Jamaican and international curry traditions. Packed with aromatic spices, creamy coconut milk, and protein-rich chickpeas, it's designed to be the one dish you'd make for guests if you could only choose one. The slow cooker method allows the flavours to meld beautifully whilst requiring minimal hands-on time. Serve alongside homemade naan for an impressive, satisfying meal that works for vegans and non-vegans alike

Video thumbnail: If I Could Only Make ONE Dish for guests

Watch: If I Could Only Make ONE Dish for guests

Original recipe video — click to play

Original video by Andrew Bernard | The Nard Dog Cooks41k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 25 minutes stovetop

Ingredients

Servings:

Units:

Aromatics & Base

1 whole onion, medium, finely diced
3 whole garlic cloves
, minced
15 g fresh ginger
, minced or grated

Spices

15 ml curry powder
Use a good quality curry powder; mild or medium according to preference
5 ml ground cumin
3 ml ground turmeric
5 ml ground coriander
3 ml smoked paprika
(optional)
Optional but adds lovely depth
3 ml sea salt
1 ml black pepper

Main Ingredients

2 tins (400g each) tinned chickpeas
, drained and rinsed
400 ml coconut milk (full fat)
Use 1 tin; or adjust consistency to preference
30 g tomato paste
Canned or tube; see notes for options
240 ml vegetable stock
Reduced quantity for slow cooker; increase if using full fat coconut milk only

Vegetables

300 g sweet potato, medium, peeled and cubed(optional)
Optional but adds nice sweetness and texture
100 g spinach or kale, roughly chopped(optional)
Add in final 20 minutes
Optional; adds nutrition and colour

Finishing

15 g fresh coriander
, roughly chopped(optional)
Stir through just before serving
15 ml lime juice(optional)
Add just before serving
Brightens the flavour beautifully

Method

1
Heat a little oil in a frying pan and gently sauté the diced onion, minced garlic, and ginger for 3-4 minutes until softened and fragrant. This builds a flavourful base.
~5 mins
Tip: This step is important for developing depth of flavour, even in slow cooker adaptation
2
Add all the spices (curry powder, cumin, turmeric, coriander, smoked paprika, salt, and pepper) to the pan and stir well, toasting for about 1 minute until fragrant.
~2 mins
Tip: Toasting spices releases their essential oils and intensifies flavour
3
Stir in the tomato paste and mix thoroughly to combine with the spices.
~1 min
4
Transfer the spiced mixture to your slow cooker. Add the drained and rinsed chickpeas, coconut milk, vegetable stock, and sweet potato (if using). Stir well to combine all ingredients.
~5 mins
Tip: Ensure all ingredients are well mixed to distribute spices evenly
5
Cover and cook on Low for 6 hours or High for 3 hours. The curry should be fragrant and the sweet potato tender when done.
~6 hrs
Tip: Cooking time may vary slightly depending on your slow cooker model
6
If using spinach or kale, stir it through about 20 minutes before the end of cooking, allowing it to wilt into the curry.
0
Optional step
Tip: Add only if using greens
7
Just before serving, stir through fresh coriander and squeeze of fresh lime juice to brighten the flavours.
~2 mins
Optional step
Tip: These fresh additions make a real difference to the final dish
8
Serve hot with homemade naan bread, rice, or your choice of side. Enjoy!
0

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Absolutely. Use a mild curry powder instead of medium or hot, and reduce the amount of curry powder to 10ml (2 tsp) instead of 15ml. You can always add more spice at the table with fresh chilli, but you cannot remove it once cooked in

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