30 min Coconut Curry Chickpeas

30 min Coconut Curry Chickpeas

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Sign in to add this video to a playlist. Sign in to report inappropriate content. Sign in to make your opinion count. Sign in to make your opinion count. Rating is available when the video has been rented. This feature is not available right now. Published on Sep 25, 2015This recipe for Coconut Curry Chickpeas was made especially for Regina Barrientos, the winner of the last "secret word" game. She requested a curry recipe made with ordinary, affordable ingredients and I was more than happy to oblige.If you liked Chinese Curry Chicken, you'll love this dish as it was veganized based on that. Interestingly, when I was trying to find out the origin the dish that we're basing this off of, I was told it was just the Chinese way of making a south Indian curry. Stir to coat the vegetable evenly with curry powder. Stir in the vegetable stock.Turn down the heat to a simmer, cover and let cook until the potatoes and carrots are soft; about 15 to 20 minutes. Stir ever so often to ensure even cooking.When the potatoes are easy to cut with the edge of a spoon, stir in the rest of the ingredients: coconut milk, shaoxing wine or sherry (if using), soy sauce and white pepper. Cover and let simmer over low heat for 5 minutes.Taste, adjust for salt and pepper, and serve over rice or noodles. Optionally, garnish with sriracha and/or cilantro.

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