Vegan C3 Curry
Curry. A dish I have several versions of.
Early in my cooking adventures, I made several versions of Thai curry—red and green. For Indian curry, I have my go-to recipe, albeit the ingredients used always vary. I’ve yet to try Japanese curry.
But this one is a pantry-friendly, mood-balancing bowl of chickpeas, carrots, and napa cabbage simmered in golden spices and coconut cream. It’s simple and also grounding. Energizing without overstimulation. Nourishing in the way a good conversation or a gentle afternoon nap is nourishing.
Curry is a world of its own.
Thai curries typically rely on fresh herb pastes: lemongrass, galangal, and kaffir lime, blended into red, green, or yellow pastes and simmered in coconut milk. Indian curries, on the other hand, lean into dry spices like turmeric, cumin, coriander, and garam masala—layered, toasted, and bloomed to unlock their complexity. Japanese curry is milder, slightly sweet, and often uses a roux block as a base.
This chickpea version pulls inspiration from Indian-style curries but keeps the ingredient list short and accessible. No pre-made curry pastes, no need to toast seeds—just good curry powder, tomato paste, and aromatics to build depth. The heart of this recipe lies in how the ingredients interact with your body and energy, especially when prepared with care.
In Traditional Chinese Medicine (TCM), the goal of food is to bring balance. Each ingredient carries its own energetic nature—some warming, some cooling, some that move Qi, others that nourish the blood or clear Dampness.
Here’s how this bowl comes together as food therapy:
Chickpeas supports digestion, boosts energy, and balances Qi.
Carrots not only improves digestion, but it also brightens the eyes.
Napa cabbage is cooling and clears heat. It also soothes the gut.
Yellow onion is warming and promotes circulation.
Garlic expels cold, strengthens immunity, and promotes detoxification.
Ginger is warming, invigorates the yang energy, and calms nausea.
Bay leaf aids digestion and can improve one’s appetite.
Coconut cream clears heat and lubricates the intestines.
Tomato paste aids digestion, moves liver qi and is mildly detoxifying.
Each ingredient is like a voice in a chorus. Together, they sing a song of balance: warming and cooling, grounding and uplifting, soft yet bold.
Mindful cooking.
When I made this curry, I didn’t rush. I julienned the garlic slowly, sliced the ginger with intention, and watched the onions soften in coconut oil until fragrant and translucent. These small moments—these mindful pauses—transformed an ordinary meal into a quiet ritual of healing.
Pan-roasting the aromatics first—especially in TCM cooking—isn’t just for flavor. It activates the Qi of the ingredients. It coaxes out their warmth and wakes up the digestive fire. That gentle sizzle? It’s an invitation to be present.
fresh curry paste
And when the chickpeas begin to simmer and the curry thickens into a golden, creamy stew—you’re already halfway nourished before the first bite.
Serve it with warm rice or flatbread, or eat it by the spoonful, curled up in your favorite kitchen corner.
Vegan C3 Curry with Red Rice and Vegan Leeks Dumplings
So, what's your kind of curry?
If you happen to find yourself making this healing C3 Vegan Curry, share your photos on IG @amreyskitchen (#amreyskitchen #amapolism #curry #mindfuleating). Remember, sharing is loving. Let’s keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!
#GREENingwithAmrey made deliciously easy.
Happy mindful cooking, lovelies! #mettalove
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