This coconut-curry vegan spread, based on chickpeas and cannellini beans, is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can find many other uses for it—it makes a great dip but it’s even better as a sandwich spread. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving * (April, 2015).
Lettuce Wraps with Coconut-Curry Vegan Spread
Makes a boatload
Coconut-Curry Vegan Spread
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (15 oz) can cannellini beans, rinsed and drained
- ¼ cup + 1 tbsp coconut milk
- ¼ cup unsweetened, shredded coconut soaked for a few hours in ½ cup water (do not drain)
- 1 tbsp tamari or soy sauce
- 1 tsp maple syrup
- juice of 1 lime
- 1 heaping tbsp tahini
- 2 cloves garlic
- 1 jalapeno pepper, deseeded
- 1 tsp dried onion flakes
- ½-inch piece ginger, peeled and roughly chopped
- ½ tsp turmeric
- ½ tsp ground ginger
- ¼ tsp cumin
- 2 tsp curry powder
- big handful fresh cilantro
- big, fresh romaine lettuce leaves, as needed
- carrot, shredded
- zucchini, shredded
- English cucumber, sliced
- pickled ginger
- sesame seeds
- In a food processor, combine all of the ingredients for the Coconut-Curry Vegan Spread and process until smooth.
- When ready to serve, generously coat the lettuce with the coconut curry spread and top with the carrot, zucchini, cucumber, ginger and sesame seeds.
Note: The flavor of this spread develops over time so it’s best to make this ahead and store in the refrigerator for a few hours. It has a bit of a kick to it, so lessen the amount of jalapeno if you like.
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