Hey guys, This 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. I was happy to oblige
as love curry (you guys already know this) and as I'm only working part time lately,
I'm totally into spending less money.
The gravy is mild, lightly sweet and creamy with coconut milk. Potatoes and carrots are
the typical veg and we're adding chickpeas which are high in protein and iron.
As usual the ingredients and amounts are in the description. When you have them all ready,
grab a large pot and add a splash of water. Turn the heat to high and let it get hot.
When it does and the water starts bubbling, add your chopped onion. Stir it around a bit
so water coats all the pieces.
Turn the heat down a little so the onions continue to cook but not so quickly that all
the water evaporates and lets the onions burn.
A yellowy substance will start to form on the bottom of the pan. Just continue to cook
and add little bits of water so this dissolves into the water and doesn't burn.
After a few minutes, your onions will be soft and getting translucent. Time to add the potatoes,
carrots, garlic and a slice of ginger that we will remove at the end of cooking, curry
powder, and chickpeas.
Hey guys. Why did the carrot get embarrassed. Because he saw the chickpea!
heh I'm not going to apologize for that.
Anyways, just a bit more curry powder here but when you're making this, just add the
full amount at the same time. I'm using a yellow madras curry powder. If you can't get
the same one, just opt for a yellow curry powder that you enjoy.
Add one and a half cups of vegetable stock. Mine is a chicken style vegan stock but feel
free to try others like mushroom or onion stock.
Cover the pot and let it come to a simmer. Make sure to adjust the temperature so it
doesn't boil over and stir every now and again to make sure nothing is sticking. Cook for
about 20 minutes or until the potatoes and carrots are tender.
Interesting tidbit: When I was trying to find out the origin the dish that we're basing
this off of which is a chicken curry thing which I used to get from Hong Kong style cafes a lot,
I was told it was just the Chinese way of making a south Indian curry. The result
of two cultures coming together and making delicious things happen. Do you have any favourite
dishes that came about this way? With two or more cultures coming together? Let me know
about them in the comments below.
Now the potatoes are quite soft but not mushy so it's time to turn the heat to low and finish
this off. I recommend letting a piece cool and tasting so you know where you are flavour-wise.
I'm adding a three quart inch stick of cane sugar. If you can't get this kind, go for
raw or brown sugar (coconut sugar or date sugar would be fine too.
This is white Chinese cooking wine. You could also use sherry or leave it out all together.
Add half a cup of coconut milk, the kind that is super creamy - usually comes in cans. Not
the watery coconut milk in cartons.
Then a teaspoon or two of soy sauce and a pinch of white pepper.
While we're here, we can remove the slice of ginger because no one wants to bite into
that. Ew.
Then a teaspoon or two of soy sauce and a pinch of white pepper.
Stir everything together and cover it again so the sugar dissolves and the flavours get
a chance to mingle; just a couple minutes will do.
Look at this creamy perfection right here. Give it a taste but don't burn your mouth
and add salt if you like but I didn't. It was so flipping delicious.
The chickpeas and potatoes are so tender and really soaked up all the flavour and even
though I don't like cooked carrots, I love them in this. That's how good this dish it.
I hope you give this a try and tell me what you think! Better yet, take a picture and
send it to me on snapchat, instagram, facebook, or twitter and you might see it in one of
my Wednesday What I Ate videos!
Thanks so much for watching. Please LIKE this video if you did and subscribe if you haven't
already for more easy vegan recipes every Friday. Lately, it's been lots of healthier
recipes but don't worry, we still have our just for fun food every now and again...especially
as we approach the holiday season.
Bye for now!