TASTIEST CHICKPEA CURRY | quick recipe!!

This is the tastiest quick chickpea curry recipe I've ever eaten, inspired by south India & very much like a channa masala this vegan chickpea curry will blow you away & it is made in just 20 minutes.

This #Vegan #ChickpeaCurry is creamy, powerful & very authentic tasting. I have some top tips to make you chickpea curry incredible. Its gluten free & very rich thanks to the coconut milk & my secret ingredient coconut flour. Make sure you give this one a try. Gaz Oakley

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[judythe]

I’m an American senior citizen who has tried going vegan a couple of times. I’ve been eating wraps and power bowls etc.for the nutrition, but I’ve been getting a little bored. Then I found your channel and feel so inspired to cook your dishes. You’ve turned vegan food into vegan cuisine. Thanks!

[SJ-kxno]

As an Indian I’m really proud of you! That’s how you make a Chickpea curry or Chole masala. With spices and lots of love. Good job 👏🏼 We would love to have you in India♥️

[sarthakpattanaikdas]

I am an Indian who loves cooking and has been cooking since 17 yrs now. I can tell that this curry looked absolutely fantastic....the steps were to the point n that coconut milk should have elevated its taste manifold. In northern India we generally use whole milk cream as the thickening agent n in southern India we replace it with full fat coconut milk. Loved the color of the dish too. The most interesting part was ur platter presentation...we call it a 'Thali'. Ur's looked very much Indian with that small service kadai too....a very authentic touch. Flavoured rice, Chhole (chickpeas in Hindi) masala curry, Salad n Rotis....divine. Lots n lots of appreciation. Do come to India....u r most welcome. Namaste!!

[LillySky]

We loved the recipe but had to play it back a few times to hear the ingredients! So here is a list: Coconut Milk, Tomato Paste, Chic Peas/Garbanzo Beans, Garlic, Onion, Ginger, Mild Chili pepper. We added cauliflower but next time might steam it first so it's quick and easy for a stir fry. Spices: Ground Mustard Seeds, Coriander Fenugreek Turmeric, Cumin, and Dried Curry leaves ( couldn't find it so we used curry powder). We also used Avocado oil in place of Veggie Oil. Thank you so much for the lovely Vegan recipe!

[naturalist]

I was born in India in 1963 and cooking since 1969 and you are absolutely correct about the onions, ginger, garlic, chilis and marrying the flavours cannot be rushed ! It's so worth it ! I'm proud of you and thank you for this and all you do ! Cooking creations are close to my spirit as well ! Many Blessings Always 🙏😇🎶

[coreylee]

"I want to go to India one day" Mate, make a season of travel cooking. Example: 2 episodes in India, 2 Mexico, 2 France ect. You have 500k+ subs, this is your business, you and the team should definitely hit the rod for a season!!!

[icy]

Just want to say, you freaking SLAY. You have such a beautiful spirit that transcends the camera and your recipes are AMAZING. I cooked 3 of them this week and my husband and I devoured everything. Supporting you is a no-brainer. Nevermind the negative comments telling you how to make your videos and telling you how far you still have to go. I love your work and you make me want to cook! I'm so glad that you're living your purpose and passion. Thanks for what you do.

[exceptionallyvegan]

Amazing!! Have been Vegan for 11 years, i am 13! Love your recipes

[majidaojbd]

May I suggest that you fry the tomatoe pastes before adding the coconut milk

[MsSheilaC]

Your videos rock! The filmaking, the kitchen settings, cookware, serviceware, plating, and aesthetics are all so pleasing. Thank you!!!

[manon]

I love Indian food and I would always get disappointed every time I followed a vlog recipe by a Westerner. So, one day, I asked an Indian co worker of mine if I could watch her cook in her own home. I noticed that she fried onions, garlic and ginger exact same way you did. Then add the spices and fry them as well. That's when I understood what I was doing wrong. Most vegan vlogs shun oil and just add spices and onions just like you said at the start without frying and it just doesn't taste even close to the real thing. It might be a healthier version, but a lot of taste is sacrificed in my opinion. So, yes...yours looked very much like the authentic thing and very yummy! I can't wait to try it tonight. I just subscribed to your channel.

[RemyElysee]

Ahhhh! I can’t wait for the day you open a restaurant, I’d travel across the world to come to it.

[Emily-zmci]

Baby girl Aaliyah 😍😍. Mate you have such good taste in more ways than one!

[amuthanrajah]

Love you and your cooking brother! Good job simplifying this curry!!

Pro tip: instead of adding tomato puree towards the end, add it right before adding chickpeas. What this basically does is, it infuses the acidity and umami flavor in tomato into the chickpeas as well! This technique is more of a home cook Indian technique. If you like a good amount of raw sourness to your curry, your method is absolutely spot on.

I tried your version of adding tomato puree towards the end and I loved it myself. It's different, but tasty nonetheless.

[GOINGCRAZYINTHEKITCHEN]

I am a wannabe vegan who experiments a lot. Promised my neighbours vegan dinner, and this might be it. Thanx mate!

[annawessman]

Awesome, simple, beautiful! It reminds me of when I used to live in a student corridor. There were several nationalities; China, Poland, Sweden (where we were) and and a couple of people for Bangladesh and Pakistan. Besides AMAZING food swaps, this guy would make only one dish coming in to the communal kitchen: curry. I actually learned how to cook curry without even conversing with him, and I will never forget what you just brought up in the video. This guy might have burnt his rice over and over, but sauteing onions for like ten minutes with a lot of salt oil and spice is what he did everytime and it really makes a curry! Thanks for making this recipe!

[Pindi]

I am from the Punjab, where the original and authentic Chhole (chickpea curry) comes from. Your recipe looks simple and good, but the authentic one doesn´t use coconut in any form, instead a few of the chickpeas are smashed to thicken the mixture. Good luck with your restaurant.

[hickszn]

Aaliyah looking over the pot like save me some please 🙏🏽 yum

[Missyydebbyy]

Just made this dish hands down THE best vegan dish I’ve ever made! Thanks for that!

[KathyKeturahBest]

This dish is sooo addictive! I've even had it for breakfast!