Creamy coconut chickpea curry
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- čas přidán 9. 02. 2022
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My video about yeast extract (a great vegan umami source, imho): • Why yeast extract is i...
**RECIPE, FEEDS 8-10**
1 lb (454g) dry chickpeas (or about twice that in canned chickpeas, rinsed and drained)
1 lb (454g) fresh green beans
1 lb (454g) fresh tomatillos (could replace with canned, or with more tomatoes)
1 28 oz (794g) can whole plum tomatoes
1-2 14 oz (414mL) cans of coconut cream
1 onion
1 bell pepper
2-3 fresh chilies (I used jalapeños)
3-4 garlic cloves
3-4 tablespoons Indian-style spice mixture (I toasted and ground a mixture of whole green and black cardamom pods, fenugreek seeds, cumin seeds, coriander seeds and black peppercorns)
basmati rice (I make half a cup, 100g of dry rice per person)
two stock cubes (I used OXO meat-free beef cubes made of yeast extract, but you could use all kinds of things, or skip it)
mustard seeds (optional)
chili powder for the table (I used Kashmiri)
white wine (optional)
sugar (optional)
fresh cilantro (coriander leaves) or other green herb for garnish
salt
The night before, get the chickpeas soaking in plenty of plain water - they should double in size. The next day, drain and rinse them. Put them in a big pot with plenty of fresh water (I salt it like pasta water, but that may slow the cooking a bit and you could just season the sauce), bring the pot to a boil, hold it there for a few minutes, then reduce to a simmer, cover and cook until almost as tender as you want them - mine took an hour. Drain and hold them until your sauce is ready.
Meanwhile, sauce. If using fresh whole spices, toast them dry in a big pan until fragrant, take them out and grind them. Peel and chop up the onion and put it in that big pan with some oil. You want to brown the onion, so use pretty aggressive heat, and stir it frequently while you chop up the peppers. Stir the peppers into the pan and keep cooking while you peel and chop the garlic. Stir the garlic into the pan, keep stirring frequently so nothing burns. Take the lanterns off the tomatillos and chop them up.
When the stuff in the pan is quite brown, stir in the tomatillos, using their moisture to deglaze the pan. When they're soft and brown, stir in the tomatoes and their liquid, using them to deglaze the pan again. Try to smash the tomatoes so they'll cook faster. Stir in your spice mixture and a big splash of white wine (if using). Simmer it for about an hour, until everything is soft and mushy. Stir it occasionally and replenish with more wine or water if it's getting so thick that it might stick to the pan and burn.
Meanwhile, rice. Wash and drain the rice a few times until the water runs clear(ish). Add the cooking water (I used the trick where you touch the tip of your index finger to the surface of the rice and fill the pot with water until water comes up to the crease behind your first knuckle), stir in a pinch of salt and some whole mustard seeds, cover, bring to a boil, reduce to a simmer and cook until all water is absorbed - maybe 15 minutes. Fluff with a fork and hold in on warm until you're ready to eat.
When the sauce is done cooking, pass it though a sieve into a bowl, using a spoon to grind everything into the sieve. Discard the remaining skins and other solid vegetable matter. Stir the remaining smooth sauce into the drained chickpeas (if you're using drained canned chickpeas, now is when you bring them in). Chop the green beans into bite-size pieces and stir them in with the chickpeas, along with the coconut cream (you could hold back some of the cream for garnish at the end) and stock cubes. Simmer until everything is tender and the stock cubes are dissolved. Taste for seasoning, and consider adding salt, sugar, more liquid, more cream, etc.
Serve on rice with cilantro and chili powder on the side. Freezes and thaws great. - Jak na to + styl
I like how he minimizes dishes. I’ve never been able to find a cooking channel that doesn’t use at least 5 bowls for everything. He thinks like me in the kitchen
I think he shouldn't neg his dish. He's only attracted you by being mean 😜
@@Goatbeez huh?
He pretty clearly knows that most of his viewers are relatively young people who probably don't have a large kitchen with a lot of prep space and equipment and keeps that audience in mind for a lot of videos. That's really smart.
Ethan Chlebowski does this too!
@@ErikHinrichsen it's not about that i dont think, his style is just cooking done simple
I love Adam's approach to traditional dishes. Tradition is cool and worth preserving, but not worth killing yourself over it. If modifying a recipe makes it easier, and in some cases, tastier (or more suited to one's personal tastebud), I'll say go for it
I definitely agree and making it Vegan in plant-based and and incidentally gluten-free makes it so that everybody can eat it no matter whether dietary preferences or restrictions after all more than half of the planet is lactose intolerant. Additionally vegan food is so much better for the environment. Animal products in there by products take a truly shocking amount of resources.
Yeah, agree on that one. I'm no vegan (yet), but it is tough sometimes to limit your meat consumption while trying to explore new culinary experiences. People who make meatless version of popular dishes, while making them just as tasty, are really cool in my book.
There is no such thing as "traditional" dishes, they have always changed and continue to change.
Tell that to Italy
@@RedDragon770 I think there are. Not long ago, Adam tried paella, which is as traditional as it gets and it is the way it is since a long time ago. That being said, I'm all in when it comes to adapt recipes to your own taste. I've been cooking for myself for many, many years and that's what I do.
What I think that shouldn't be done is making your very own, very different recipe loosely based on the traditional thing, and call it the same way. Back to Adam's paella, is it a proper, truly, exact, paella from Valencia? not exactly, it's missing some things, but it's close and it's a good approximation, in fact, easily the best "I know it's not the exact thing but close enough" paella I've ever seen. However, I've seen other cooks adding things like chorizo and Spanish tortilla to the alleged paella... and that's not at all a paella.
Yes, you can do whatever you want in your kitchen, if you like it that way, please, go ahead, but don't call it what it isn't or, if anything, say it's "based on" this or that, but don't say it's this or that when it isn't.
If you can't get your hands on the OXO cubes, "Marmite" is the same thing but comes in a jar. I use it all the time to help "beef up" my vegan stews, soups and curries ( It's also great on toast , just a dab with whatever spread you're using. )
You must be new here haha. Adam is a huge fan of marmite and uses it in very similar ways to how you’ve just described :)
I do this for the umami and b12
He actually did a whole video on Marmite and yeast extracts in general!
vegemite is better
I see you are not quite a vinegar legate yet
I was LITERALLY sitting here an hour ago wondering "I have loads of chickpeas in my pantry, I wonder what I could use them for, maybe make a curry with that leftover coconut milk?" - and Adam has apparently read my mind! amazing
Yeah, I also have some and coconut milk. Though I need to go get some more spices.
@@velocibadgery I'm encouraged by the "any curry powder you like" comment in the video, because I have a fair bit of that around. Long term I think I will also buy whole spices and a grinder, for better results in the long run - but for now I'll get to grips with dried chickpeas first.
One time I was cooking chicken thighs when Adam released his chicken thigh video. You aren’t alone!
or you read his mind, since the video was probably just uploaded. Hope it turned out delicious.
A note, blending that sauce, with a stick blender and or food processor is really good as well. Keeps in the fibre and is only moderately harder to wash up that a sieve whilst giving the smooth texture that is desirable (using a stick blender is really easy to clean, arguably more so than a sieve).
I’d rather wash a stick blender than a sieve any day. I avoid using them for any purpose because cleaning them is so tedious.
that was my thought, but stick blenders are 100 bucks in lots of places so i understand why adam always offers a simpler cheaper alternative
borrow a neighbor's or friend's sieve and all you really need here is a bag of preground spice, a cutting board a spoon and a bowl
@@kevin-bf4ww You can get a stick blender at Walmart or Target for under $30 nowadays.
@@kevin-bf4ww here in the netherlands i got one with 3 speeds,2 blenderheads and a beaker for 15 euros
@@shackleDev ...Damn that sounds like a bargain.
Great recipe, Adam! here is some tips for cooking with Masala : 1) If you toast that masala in oil with the onions they will taste less raw and blend in smoother with the sauce
2) Easy on the fenugreek if you don't like bitterness. On the other hand adding a pinch of fenugreek to lentils when cooking them takes it another level
@@CurriesWithBumbi I don't think he was asking to toast twice mate.
@@kailash4799 Well, toasting isn't the right word. But cooking the toasted and ground spices in with the oil and onions is traditional and definitely helps with the flavour.
Gotta tell you, this recipe has genuinely saved my life, prepared it in advance and put it in the freezer, with the addition of frozen peas and potatoes it has fed me for an entire week while I had absolutely no money
As someone who isnt vegan but cooks vegan at home I would love to see a "simple vegan" series from you. Vegan Food has a Reputation as complicated and expensive, but you are the perfect person to show that it also can be easy and cheap.
But I will definetely watch all your animal product including videos, i love the style and I can learn a thing or two in every video, even if I dont replicate the recipes.
there are plenty of amazing vegan channels on youtube.. czcams.com/users/thehappypear is the one for you
You could do pesto genovese, just without the cheese.
Check out Chetna's channel too, she's uploaded a few. You should find her by searching her first name.
Leave the vegan alone pls don't cook them
A large part of Indian cuisine happens to be vegan, if you so desire. Recreating vegan versions of Western foods is not worth it.
For a "traditional" Indian curry, during the dry fry process, one would have made a paste of the garlic and equal parts ginger, and one would have added the spices before adding tomato. The ginger garlic is the backbone "aromatic" of every Indian curry, and adds a delicious (non-capsaicin) spiciness to curry. That and the spices infuse the oil, and really takes any curry to the next level.
Can confirm
When would you add the ginger garlic paste?
It changes depending on the region and type of curry but yeah youre right.
@@skrimiche Before watery ingredients. Probably after whole spices, but before ground spices.
@@skrimiche right along the onion
My trick for being able to eat as much chickpeas/hummus as I want without digestive issues: I grew up in Israel.
Oh boy..... Adam's audience is probably not gonna take well to that. Lol
It freaks my boyfriend out when I get a good vegetable-based fond going on the bottom of the pan. And then he tries the food and understands why!! :D It's adorable. I'm making duck l'orange with crispy potatoes and fennel for him for Valentine's Day.
sounds like you might be fond of this person. :)
@@rollonfood Ya darn right!!! :D
I'm coming over for dinner. +Q +
Poor man
@@kaironic8231 l
Frying the chickpeas after they're cooked, cooled, and rolled in seasoned chickpea flour, and before they are added to the sauce, creates another level of textural contrast to a curry that I really love.
I love the use of tomatillos, such an underrated ingredient that I’m happy you’re finding use for
Yeah! TIL that tomatillos might be the missing magic ingredient to prevent my curries from tasting ’Italian’ ever since I moved to the US.
Tomatoes in India are a bit more sour the ones we get here.
this was pretty good, a tip: crush some of the chickpeas with the flat side of your spatula/spoon against the side of the pot. This thickens your curry without too much additives.
I use my coffee bean grinder to blend spices too and I've thought about introducing some of those flavors to my coffee. Sometimes I'll toss in a couple cardamom pods or a few coriander seeds with my coffee beans and blend them together (maybe even a dash of cinnamon if I'm feeling extra) and it's incredible!
Try adding cloves. Cloves go great with black coffee with sugar.
Just don't add sesame.
Now I need a James Hoffman video on spiced coffee.
I found that cayenne-pepper reduces gas to almost none. Hence why many equatorial-region dish (mainly all with beans curiously) are always spicy I guess.
My favorite meal when I'm sick with digestive issues is rice made with mustard seeds and topped with mung bean stew made with minced ginger, fennel seeds, yeast extract, and whatever veg I have on hand. I've never added coconut cream, but many people do. DEFINITELY giving this a try.
Hey Adam, you can crush the oxo cubes in their foil, tear the top and pour in, dissolves fast 😉👍
It blew my mind when I first found that out, it seemed so obvious in hindsight!
Ooh, nice to see you working with Ritual again. I became a customer the last time they sponsored you and have really enjoyed the product. I appreciate that you, moreso than most, have ads for products I’m actually interested in hearing about and trying.
I just found your channel, and I love the way you talk about food. It feels like you take a very scientific approach to cooking, almost like I'm in a chemistry lab. Balancing flavours, and paying attention to pH, heat, enzymes, lubrication, moisture, heterogeneity, etc.. You make food seem very logical. This is a really impressive channel, and I have to say that your videos inspire me.
"I'm a do a little handful of sugar because I'm a grown man and I can do what I want." - Adam
My exact philosophy in the kitchen! Love this guy.
This sounds good and I love your streamlined cooking methods. So refreshing!
The genius of these videos resides in the fact you encourage people to not follow a strict recipe and think for themselves. I feel way more confident in the kitchen, thanks to you Adam :)
This is the best kind of cooking videos: expirements and simplifying. I like that you're not chasing after a perfect repeat of a 2000-year-old recipe.
Love this! I also make up my own chickpea curries all the time and this gives me lots of ideas for the next one, though personally I'd never strain all that chonky deliciousness from the sauce. :) Definitely trying that mustard seed trick though!
It's also great with pumpkin instead of chickpeas. And, weirdly enough, adding a bit of dried cranberry to vegan curries does great things, I really recommend it
Banana is also a pretty good fruit to use if you're low on coconut milk / coconut cream. Especially with a nice tart fruit like cranberries.
I'm so looking forward to making this. Thank you Adam! I always trust that your incidentally vegan recipes will be good because they're never trying to replicate something.
Honestly, I absolutely love your style of cooking. Testing and finding out how different chemicals, temperatures and other variables can effect taste, look and mouth feel. Then applying that knowledge practically, in everyday cooking to give yourself that edge.
Love it. Awesome job. Thank you.
Definitely a north Indian style curry.
I'd suggest trying some Kerala style chickpea curry. Those people love their chickpeas. And they use actual coconut, plenty of it even.
Wonderful and very interesting combination Adam. I will definitely use a pressure cooker or Instant Pot for cooking the beans. 15 mins as opposed to one hour. And I totally agree with you when it comes to cooking you should always be licensed to do whatever your heart desires.
i just found your channel and already i think you're my favorite cooking personality. the amount of scientific cooking info you're throwing in with your recipes is so useful and interesting-who knew acidity prolongs the cooking process for beans? certainly not me
If Adam wasn’t a CZcamsr, I feel like he’d be a really good teacher
When you got to the yeast extract it reminded me-
Thanks for bringing it to my attention and explaining it's whole deal. As a vegetarian, the nutritional yeast has been a big boon to my cooking.
Seconding all you said
Brilliant. I love making Chana Aloo Masala; this is right in my wheelhouse. Going to extract a few tips here, for my own use.
i discovered Adam's channel with the "Why I season my cutting board but not my steak" video and i had some doubts about how good of a cook he was but now the more videos i watch of him the more i appreciate how amazing he is at cooking...Good job Adam 👏👏
this kind of curry was always my mums go-to dish when my siblings and i couldn’t all decide on what to eat. she’s dump in cubes of frozen spinach for an easy vegetable. brings back so many memories!
I have broken more of that type of mesh strainer trying to pass sauces than I care to admit to. However, using a food mill does a better job, is way easier, and you would have to be milling dry chickpeas to break it.
Pro-tip: if you have a pressure cooker / instantpot, you can cook beans quickly by putting them in enough water to cover the beans, and cooking them in high pressure for 1/3 of the normal time. So, an hour long cook can be completed in 20m. You may need to experiment a bit, but it's a great option if you're not in the mood to wait the extra hour for dinner. Also, I find that the pressure cooker ensures that the beans are completely cooked, no hard bits that you sometimes get with a boil.
I did my pressure cook for about 6 minutes. Definitely way more efficient than boiling.
Love it, and fairly simple to make as long as you prep the chickpeas. Good job Adam!
I really love your channel. I like how informative you are, while also making entertaining videos. I think a video about underrated, unthought of, or forgotten- once-popular flavor and food combinations would make a very interesting video!
Thank you for the great content and effort you put into your videos!
This looks really good.
I love garbanzo beans…
I have a roommate from India so I quite often get to enjoy curry but I’ve never seen him prepare anything like this.
I might have to try this recipe.👍😊
Hey Adam! Know this is a bit of a weird comment but because of you, I am in love with the realm of food science and is something I seriously consider doing in the future! I went to Oxford University on a school trip, and one of the students and I were just talking about you the whole time (your video on alternative starches really got me thinking!). I just wanted to say thank you for all the videos and inspiring me! It's been really nice meeting you online, and weirdly enough I consider you my older brother 😂
aw
🥹🥹🥹
Wow! This is a recipe to try! Thanks!
Adam - With OXO cubes there’s enough room inside the packaging to crush the cube while it’s inside just using your fingers. Then you just rip the top of the the packaging (now a little bag!) and pour the powder out!
I have never been this early, Love the Recipes!
Okay, the mustered seed thing sounds delicious! I'm definitely going to try that next time I make rice!
Great use of mustard seeds and coconut cream. I like how you just went your own way. Another great video.
re spices affecting the taste of coffee.... it's great to occasionally just add a teeny tiny bit of ground spices with your coffee grounds when brewing or pulling your shot. E.g. a small pinch of anise, fennel, or cardamom seeds. It's delicious!
Cardamom is frequently added to coffee in Scandinavian countries.
We all need to have a friend Iike Adam in our lives.
really appreciate your understanding of foods and what they call them in other regions.
Great timing! I’ve been craving coconut curry for the past few days.
A super easy one I do is chicken stock/curry powder/coconut milk. Fry onions for a while in oil, add finely chopped garlic, after a bit the powder. After frying the powder in the oil for a minute of two add stock and coconut milk, then a lot of peanuts, then whatever chopped veg. Sort the rice, add prawns to the curry at the end. Easy peasy
@@patricksouthern1 sounds really good. Thank you.
It is a good day when Adam uploads.
Any Indian would be proud to this awesome dish. Coconut milk would make it so rich. You can get the same type of richness my mushing a bit the boiled checkpeas which releases starches.
sounds great, will try this weekend!
I made this for dinner tonight and was blown away at how delicious it was. I made changes based on what I had and didn't have in my house.
I used an instant pot for the chick peas. 45 minutes cook time with 20 minute natural release. garlic and onion powder added to the cooking water. For the spices, I included everything and added caraway, clove, allspice, cinnamon, tumeric, sumac. I doubled the tomatoes as I didnt have tomatillo. As someone in the comments suggested, I used marmite as my store didnt have the oxo cubes.
Awesome recipe I will definitely by trying this out at some point. Only difference is I won't be sieving nice parts out, honestly left me confuddled as to why anyone would do that lol. I think it's much better with the greater "heterogeneity" of texture (to borrow a term fromn Adam) not to mention flavour compounds/ nutrients still left in those parts :)
Love the incidental vegan meal. It is a great reminder that lots of really good food just happens to be in that category, so many things are. As a person trying to eat more meat free days for health and the planet it is something to add to the tool box.
I knew the second I saw the name I had to try this recipe. Used mushroom bullion instead of yeast extract and used the stick blender instead of the seive. Absolutely delicious!
Amazing video dude! I need to try it asap!
"It's accidentally vegan"
Me: *reads description* You win Adam.
adam PLEASEEEEE make a vid on steamed/boiled dumplings
ps. love ur vids
Just made this and turned out great event with taking some shortcuts (I used a stick blender to purée in the pan instead of straining). Didn’t have white wine handy so used a combo of water, Japanese cooking wine, and tamarind paste for the acidity. Turned out great. Even made some raita to go on the side.
PS: it’d be greet if you could put time estimates in the description recipe below the video! Thanks as always.
I love chickpeas, so this is definitely going on the list of recipes to try. I'll probably try pureeing the sauce instead of straining, we'll see how it comes out.
Reminds me of a fancy version of my lazy cheaparse chickpea curry. Diced brown onion sauteed in a pot, add a can of drained chickpeas, can of chopped tomatoes, couple of teaspoons Keens curry powder and cook for as long as you want. Can add in extra vegies you might have on hand, mushrooms and/or spinach are good options. If feeling extra fancy I'll top it with some store bought falafels. It's an easy go-to if needing to feed people with different dietary requirements too because it's gluten free and vegan, so covers almost every dietary restriction except specific allergies.
coconut milk is the best ingredient to cook indian food with! you should look into south indian food, which uses a lot of delicious fresh and dessicated coconut for all kinds of sweet and savory stuff. my favourite one is usli, which is a stir fry with grated coconut and any cooked beans, flavored with lime and asafoetida. it's meant to be a side dish with rice and stews but it's so good that I'll just eat a huge bowl of it on its own
Cool tip with the mustard seeds! Thanks.
Kind of reminds me of that NYT 'the stew' recipe. I might try it out although I would prefer to use canned chickpeas and definitely add some fresh ginger during sauteing.
Hey Adam just wanted to say that I use my coffee grinder for both coffee and spices as well and I can wholeheartedly tell you that you don't want your morning brew to taste like last night's spices. You're probably thinking about that pinch of cinnamon you've had in your coffee once but trust me not cleaning my grinder properly was a mistake I will only have made once
Grind your coffee with a burr grinder for a consistent grind size (it makes a huge differences to the final cup) and save the blade grinder for spices.
I riff off of the techniques in your older chickpea stew video all the time - this looks great too! Question: I was expecting you to add ginger along with the garlic; is there a reason you don't prefer it in this recipe, or just didn't feel like it?
He said he was doing his own thing.
Man your videos help reduce anxiety in a way .. idk how ... but it just does
Oxo cubes! It always seems like there's some food related easter egg for us Brits to enjoy in Adam's videos. This dish is very much up my street, many times I've made a curry with whatever spices I had in my spice drawer and coconut milk always gives it that luxurious, velvety taste. Never did I think to add an Oxo cube though, usually I'll add an Oxo cube to something like Chili Con Carne which I would highly recommend but I'll certainly give this a try at some point.
Kinda drove me mad he didn't crumble it in but that's just me being stupid
I love how this confuses my brain with the different flavour profiles mashed together. Definitely trying this out! (Side note: I've used that boiling liquid instead of aquafaba, and it does everything aquafaba should do)
Yessss more vegan recipies! Love it, thanks Adam!
Anybody who likes to cook should know at least a few good vegan dishes - It's nice to be able to serve people something they will enjoy and that fits their eating habits.
I do something quite similar to this, but with chunks of roasted butternut squash or hokaido pumpkin, and it's... Well, I eat meat, but this is a really satisfying meal for anybody!
I’ve been watching a bunch of food vids I have stacked up this afternoon, and they all looked good. But this is the one I actually want to eat. And I agree about dry chickpeas, though I pressure cook them, so usually don’t do the overnight soak.
*Thumbs up for all the delicious and excellent looking food in the video!*
👍👍👍
As someone who whole life work in alcohol industry I can tell that most of old world vines are in fact vegan. Just substitutes to clarify wine are better and cheaper here. Only really traditional products are clarified by "karuk" or gelatin
The world may change, but Adam and white wine are forever
True
omicron what are you doing here hmmmm
I just made something very similar tonight from a recipe I found online. It was a Brazilian chickpea curry. But instead of rice, I served it on spaghetti squash, and instead of green beans, I used sliced green bell peppers. The spice mix was slightly different but similar. Mine technically wasn’t vegan though because I topped it off with some Greek yogurt.
Actually rly like this dish
Love this new trend of vegetarian recipes, I do all of them now to feed my vegetarian household! Regarding baking soda, I started putting some in my soaking water, otherwise the chickpeas simply never cooked outside of a pressure cooker, even after hours, but I assume it's because of the hardness of my water. I should buy a waterfilter.
I use baking soda to boil potato too. Absolutely belter. So smooth, so lesser time lol
It might also be that your dried chickpeas are relatively old: the older the less they tend to rehydrate, and shops don't go through them quickly. Another option is to rub them with a kitchen towel after cooking to remove the skin.
I grew up calling them garbanzo beans. Love them, love hummus. More chickpeas!
What's the difference between a chickpea and a garbanzo bean? I never paid $200 to have a garbanzo bean on my face.
You have never failed to impress me man...only like 1 time i raised an eyebrow ever, but super academic, concise, inspiring AND entertaining.
Keep moving boss
I have made a similar dish, I like the addition of coconut cream! Also the dry mustard seed in the Basmati is interesting too.
Nice to see a vegan recipe, would love to see more vegan recipes from you cos I love how you explain the reasoning behind all the ingredients and processes!
Yay! Love the plant based recipes.
I don't know if you've ever done a video on homemade chili, but it would be interesting to see. I have my own formulation for chili and I like to compare it to (and get ideas from) others.
For spices with coffee try bashing up a pod of green cardamom and putting that with your grounds, tastes great.
Interesting, I never thought about how acidity would slow cooking.
Hello Adam, I want to make your pizza recipe but I don't get any canned tomatoes on the market, I only get fresh ones. Can you suggest a way to get those tomatoes to the consistency and flavour of canned ones?
Check the recipe for tomato passata from Vincenzo's Plate.
@@eggplantglue7433 Out of season, canned tomatoes will typically be a better quality product, though if you have to go fresh, cherry tomatoes would be the way to go.
I have to say, coconut milk is the one product where finding a good one really can transform the entire dish. My favorite one here in germany so far is the whole fat coconut milk from Aldi Süd. But I just go the thai curry paste route with curries most of the time
Made this today, very good and it’ll give you a good number of meals for a family of 2. Pretty decent budget meal as well. I definitely recommend it.
Only things I did differently were use frozen green beans (cheaper) and I added some cayenne. 1 can of coconut milk was fine. I personally don’t like all the additives in coconut cream. Like Adam said, definitely take the time to use dried chickpeas - cheaper and tastier.
3:53 White Wine appearance
That mustard seed trick is awesome! Love the recipe.
Chickpea Curry is known as Chana masala in India (Chana meaning Chickpea) and is quite a staple food here, but recipe's a bit different.. loved your version of the recipe as well!
He has another video where he makes a different version of Chana Masala and explicitly calls it by name in that video.
Hi Adam, love your channel, greetings from Mexico
I Love Your Videos. So Consequential.
Hey Adam! Can you do a video on making on dumplings? 🥟
pieroggi moments?
Notes:
•filleting a jalapeño works much better if you start cutting at the tip instead of the top where the calyx is.
•strong disagree on the lack of effect on coffee flavor if you grind spices in it if you're lazy like me. If you're really careful about it like I'll bet Adam is and you reeeeeally get in there and clean, maybe it won't matter, but a casual clean gives your coffee an, uh, interesting profile.
Yeah, I can't grind spices and coffee with the same blender. My coffee ends up tasting like a weird, funky curry that went off.
Grinders aren't all that expensive. I use a black one for my coffee, and a white one for my spices.
Yeah, I have a coffee grinder and a spice grinder. No bueno when you mix them up.
Adam back at it again with the recipes!
i made a sort of chickpea & peanut curry a year back, following a friend's recipe (not vegan); i had it as curry on rice for a few meals, and then halfway through i realized it could also qualify as a bean & meat chilli and started having chilli cheese fries instead; was a fun duality, that