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
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.
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.
@@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. )
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).
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
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
@@fluxkraken 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.
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
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
@@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.
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.
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.
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.
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.
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.
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.
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.
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 :)
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!
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.
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.
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.
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'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.
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.
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 😂
Random, but I've never seen anyone on RUclips talk about their sponsor so smoothly. He always finds a creative way to talk about them and I'm never annoyed by it.
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!
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.
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.
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.
Oxo cubes are designed to be crumbled before you unseal and add to the pot. Just press the wrapped cube between your thumb & forefinger 👌 & it crumbles to a sand like consistency. While on top of the pot, pull two sealed edges of the wrapper and it should tear along one of the designed weak-points and the crumbled cube should fall into the pot leaving the wrapper in your hands. Sorry to sound so technical, but this will helps dissolve the oxo-cube quickly before it scorches & adds bitterness.
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.
You should do your take on daal. A very kind commenter on one of your videos pointed me towards it and it is the closest thing to a life-changing dish that I've come across. Easy and affordable and protein packed and delicious and vegan.
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 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 👏👏
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
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!
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!
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.
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 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
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!
Love your stuff, Adam, and definitely gonna try this one. Two small nitpicks: it's composed of, not comprised of; and homogen*e*ous has four syllables. Thought you would want to know.
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.
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.
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!
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
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 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.
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.
Rather than dumping whole oxo cubes in, you can crush oxo cubes in the foil wrapper. It turns into a small foil packet that you can then tear open and pour in. It's absorbed a lot faster that way. Just do it over the dish as the foil is thin and you're liable to tear it if you crush too hard.
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.
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 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
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 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!
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
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 :)
Adam, I'd love to see a reaction video to all the parody creators out there of you. I remember seeing one video mocking your use of alcohol in cooking, insinuating that you're an alcoholic. They're somewhat entertaining, and I'd love to see your reaction!
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.👍😊
I really like the plethora of vegan recipes available on this channel... with a lot of youtube cooking channels whose style I like I end up only being able to eat a small subset of the food.
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.
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.
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!
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.
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)
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.
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?
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
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!
My favorite recipes are Adam Ragusea‘s vegan and plant-based recipes or ones with the plant-based option. I’m super excited to try out this new recipe looks amazing and hope you makes lots more vegan and plant-based recipes in the future.
You've really never seen a chickpea curry before? Bean curries are quite common. Particularly in the Punjab where dishes like Rajma (kidney bean curry) and Roongi (black eyed pea curry) exist.
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?
@@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 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!
@@FlatPlutoSociety 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
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.
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.
@@fluxkraken 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.
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
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.
@@soupisgoodfood42 I believe you'd call that "blooming" the spices if they're added ground into the hot oil
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.. ruclips.net/user/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.
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.
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.
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
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.
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.
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.
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.
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 :)
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 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.
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
Man your videos help reduce anxiety in a way .. idk how ... but it just does
If Adam wasn’t a RUclipsr, I feel like he’d be a really good teacher
"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.
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.
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.
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!
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.
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.
I like how thoughtful and complete your script is. 6:45
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
🥹🥹🥹
Random, but I've never seen anyone on RUclips talk about their sponsor so smoothly. He always finds a creative way to talk about them and I'm never annoyed by it.
Welcome to the channel
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!
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
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
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.
We all need to have a friend Iike Adam in our lives.
Oxo cubes are designed to be crumbled before you unseal and add to the pot. Just press the wrapped cube between your thumb & forefinger 👌 & it crumbles to a sand like consistency. While on top of the pot, pull two sealed edges of the wrapper and it should tear along one of the designed weak-points and the crumbled cube should fall into the pot leaving the wrapper in your hands.
Sorry to sound so technical, but this will helps dissolve the oxo-cube quickly before it scorches & adds bitterness.
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.
You should do your take on daal. A very kind commenter on one of your videos pointed me towards it and it is the closest thing to a life-changing dish that I've come across. Easy and affordable and protein packed and delicious and vegan.
This sounds good and I love your streamlined cooking methods. So refreshing!
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
It is a good day when Adam uploads.
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 👏👏
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.
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!
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.
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.
The world may change, but Adam and white wine are forever
True
omicron what are you doing here hmmmm
I was 100% prepared for a Trade Coffee sponsor mention when you started talking about spices in your coffee grinder.
Brilliant. I love making Chana Aloo Masala; this is right in my wheelhouse. Going to extract a few tips here, for my own use.
this is the only RUclips channel where i even enjoy watching the sponsors
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.
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
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!
Love your stuff, Adam, and definitely gonna try this one. Two small nitpicks: it's composed of, not comprised of; and homogen*e*ous has four syllables. Thought you would want to know.
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.
how much this man writes and puts in his description and the casualty in his vids is something too behold these days
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.
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!
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
You know I don't even cook
But I watch your vids just for your commentary
It's very satisfying
"It's accidentally vegan"
Me: *reads description* You win Adam.
ive been waiting for you to do another vegan dish for a hot second and man it does not disappoint
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 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.
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.
Rather than dumping whole oxo cubes in, you can crush oxo cubes in the foil wrapper. It turns into a small foil packet that you can then tear open and pour in. It's absorbed a lot faster that way.
Just do it over the dish as the foil is thin and you're liable to tear it if you crush too hard.
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 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
I have never been this early, Love the Recipes!
Making this tomorrow!
I have a higher cook to watch ratio with Adam than any other FoodTuber.
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 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!
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
Great use of mustard seeds and coconut cream. I like how you just went your own way. Another great video.
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 :)
Adam, I'd love to see a reaction video to all the parody creators out there of you. I remember seeing one video mocking your use of alcohol in cooking, insinuating that you're an alcoholic. They're somewhat entertaining, and I'd love to see your reaction!
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.👍😊
I really like the plethora of vegan recipes available on this channel... with a lot of youtube cooking channels whose style I like I end up only being able to eat a small subset of the food.
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.
Okay, the mustered seed thing sounds delicious! I'm definitely going to try that next time I make rice!
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.
Ive had a bad of dried chickpeas sitting around waiting for a purpose so this recipe will be a blessing for them
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!
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.
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)
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.
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.
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.
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.
Yay! Love the plant based recipes.
I love every vegan dish that you post, keep it up!
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.
Is it just me or would an Adam and Lauren Ragusa podcast be awesome
3:53 White Wine appearance
Thank you for including vegan recipes! It's very appreciated, that other people get to see how great vegan food can be
My favorite recipes are Adam Ragusea‘s vegan and plant-based recipes or ones with the plant-based option. I’m super excited to try out this new recipe looks amazing and hope you makes lots more vegan and plant-based recipes in the future.
I’ve never seen a chickpea curry before! Looks incredibly delicious.
You've really never seen a chickpea curry before? Bean curries are quite common. Particularly in the Punjab where dishes like Rajma (kidney bean curry) and Roongi (black eyed pea curry) exist.
Hey Adam! Can you do a video on making on dumplings? 🥟
pieroggi moments?
Cool tip with the mustard seeds! Thanks.
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.