Make This Spicy Coconut Chickpea Curry At Home Quarantine Cooking
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Rating: 4.5; Vote: 2
Chef Eric Adjepong, Top Chef finalist and James Beard Award winner, is in his home kitchen making Coconut Chickpea Curry. Eric makes this quick and easy dish using pantry staples like canned coconut milk and chickpeas.
He also blends Scotch bonnet peppers and vinegar together to make his own hot sauce, adding heat to the curry. He finishes off the dish with some fresh mustard greens and serves it with coconut rice, resulting in a satisfying and spicy vegan curry that is balanced by the subtle sweetness of coconut milk. Check out the recipe here:
Anooj: I don't understand why so much bell pepper is wasted. The seeds don't add heat and stem are edible. You claim it's homely food and waste so much. Doesn't make sense tbh. Date: 2021-03-06
