Delicious chickpea spinach curry | Food with Chetna

[@oldtasty]

This looks so good, I want to rush home and try it right now! Thank you for continuing to share your recipes :-)

[@FoodwithChetna]

You are welcome, I do really enjoy sharing my food and recipes here!

[@frostfox1208]

@@FoodwithChetna would you please respond to the question of spice quantity used. Your teaspoons look a lot like Tablespoons. Could you please respond?

[@zainulzainul1880]

@@FoodwithChetna Hi , Chetna . How do get rid of the sand in the spinach ? Thanks a lot .

[@sarahlyon8664]

@@zainulzainul1880 always rinse your veggies under cold water :)

[@garhhh9513]

@@frostfox1208 @ 0:41 we can see what Chetna describes as a teaspoon. I use that as a guide.

[@Wipeout2806]

🥺 it tastes like my best friends curry she made before she passed away... I ate and I cried, I cried and I ate in an empty kitchen by myself. My friend was Indian. I'm white. I finally found the taste. None of other curries tasted the same until I made yours. I'm so emotional. No words... 🥺 I can't eat it often. It makes me too emotional. It would make her so proud that her white male friend made it. She can't try it but I know I made her proud. Oh dear Lord I'm so emotional 🥺 thank you...

[@Anne3000]

❤

[@francescafrancesca4861]

❤

[@theAEDan]

Jesus

[@sha-toinaswint2152]

💞💞💞

[@Candi247]

Praying for comfort and peace. Food has a special way of brining us some great memories.

[@garhhh9513]

Thanks to Chetna for making delicious Indian cooking easy for us all. The Julia Childs of Indian Cuisine. Her books are awesome. Starts @ 0:35 Also list of ingredients in order of usage so folks can take a dekko into their inventory to see if they have it all: - 1.5 Tablespoon Sunflower Oil [0:37] - 1 Teaspoon mustard seeds [0:41] - 1 large onion chopped🧅[0:44] - 2 garlic cloves grated 🧄🧄[0:52] - 2 tomatoes diced 🍅🍅[0:57] - 2 tablespoon tomato puree (to enhance flavor) [1:00] - 1 teaspoon salt 🧂[1:24] - 1 teaspoon cumin powder [1:24] - 1 teaspoon turmeric powder [1:24] - 1 teaspoon chili powder [1:28] - 1 teaspoon garam masala powder [1:29] _[I prefer curry powder since it doesn't contains cinnamon which makes the result a bit sweeter]_ - 2 tins of chickpeas (Each tin is around 400 grams/14 ounces) [1:39] - 100 grams (3.5 ounces) to 150 grams (5.2 ounces) of chopped spinach leaves _[I sometimes mix in Kale or Swiss Chard too for that extra extra nutrition._ _Another tip: Instead of spinach, I find the superfood Collard Greens to be fantastic._ _Just remember Collard Greens are stiffer leaves so put them in along with addition of Chickpeas so there's more time for it to cook through]_ - 1 teaspoon of sugar _[Chetna, notes this balances the taste. I need to try this variation but I find it perfect without also]_ - 1 tablespoon of double cream (optional) _[Folks, in some comments below have noted using coconut milk instead of cream. I need to try this variation but it sounds/reads great so thank you to them!! ]_

[@elisavetmantzari9316]

Thanks!

[@leilasantos6343]

Thank you!

[@misterhaze]

Champion. Thank you!

[@flamboyantamo]

The real MVP

[@ronaldomadrebien7045]

garhhh ..........Soooooooooo helpful, many thanks👍🏻

[@fatimaparker3917]

Just made this and it tastes AMAZING !!! I used coconut milk as opposed to cream 😊

[@fabioramirez8195]

Thank you for the tip on the coconut milk. It was perfect!

[@shinewithinthedark]

I just moved and made this for a party with neighbors- and apparently the entire neighborhood has heard of this channa I'd made. Now, wherever I go, people keep asking me to make this for them!!! I literally had some of the party guests come up to me thrice to tell me how good it was. You're amazing, Chetna! I've literally made new friends in this new city because of you and your recipe.

[@elisaelisa2529]

Dear Chetna, I'm Italian and for the first time thanks to you I tried my hand at a homemade curry: MAGNIFICO!!! thank you very much😊

[@underpressure16]

I just made this. It was absolutely delicious! The tip to add tomato puree (I used tomato paste) in addition to the tomatoes added a lot of richness, and adding a little sugar at the end made it even yummier. Thank you so much for this great and easy recipe!

[@FoodwithChetna]

Yes helps with the puree

[@AmeliaranneStiggins]

This just popped up on my feed today and I’ve just made for my lunch!! Delicious!!! I cooked the sauce a tiny bit longer without lid to thicken up a bit so I could eat it in a wrap without too much escaping! It’s going to be a lunch box staple for me now. Thank you!

[@FoodwithChetna]

Yum!

[@armandodelgado3342]

I drained half the liquid of the chickpeas but your suggestion is great, sort of like a chunky spicy hummus.

[@eileenrichter5263]

Chetna: I made this tonite - my daughter is a little worried about overwhelming curries so I took every spice and just did it by 1/2. I had 4 japanese eggplant from my garden so i sautéed those with the onions and then went forward with the chickpeas. For 5 min before the spinach went in, I simmered in a can of light coconut milk. Let me say: it was just wonderful. everyone loved it!!!

[@eileenrichter5263]

LOL I just realized I never added the sugar but it didn't need it - maybe it was the coconut milk that took care of it.

[@FoodwithChetna]

Wow fantastic

[@claudiawhite9772]

Great idea adding eggplants 🍆 thanks!👏👍

[@FalkaRiannon]

That's the curry I make 90% of the time. Though I usually just fry the onions, wilt the spinach and then chuck in the canned chickpeas and some coconut milk and spice it. It doesn't look (and probably taste) as good as a "proper" curry but it is done within ten minutes wich is super helpful on a stressful day. If you got more then ten minutes to cook I would allways go with this recipe though.

[@GreenBananaz]

Chetna you are amazing! During In lockdown I became vegetarian & wanted to try new meal Ideas. I now make this at least once a week. I know the recipe by heart but I still have the video playing In the background :) I posted this delicious dish on my Facebook & It was a huge hit! So many of my friends & family now make this ❤️

[@angrycannibal6625]

I love this dish! I saw it yesterday and made it tonight... Delicious! Please post the ingredients because I keep having to pause the video to get the recipe, lol!

[@SixBlindKids]

Same! 🤣 I had to think real fast! Good brain exercise...😉

[@rhondaknott9774]

Thank you so much I tried this and it was perfect.. I had to change some things because I could not find Mustard seeds.. So I used Mustard powder.. And I has that big leaf Spinach, so I just removed the stalks and Chopped the leaves fine... And it actually tastes like curry, which my curries never do.. They always taste like stew... So I feel as though I have managed to cross a culinary threshold previously unobtainable... 😊 Oh and my cream was off so I used a heavy full cream yogurt.. It worked well....

[@val-schaeffer1117]

Mustard seed adds a light bitter note, and entirely different from mustard paste or powder (pungent) in terms of flavour enhancement.

[@seanferguson5460]

This recipe is everything you say about it and more. I first tried it a few weeks ago and loved it. I’ve made it several times since. What I appreciate about it the most is that it’s adaptable to whatever I have on hand. Made it a few minutes ago. I had turnip I wanted to use up (boiled separately because it takes so long to soften) and beet greens as well as spinach. Also, I added a bit of apple cider and substituted yogurt for the sour cream. However you play with the base recipe it still comes out marvelous.

[@FoodwithChetna]

Thanks so much!

[@chrisroberts04]

Tried this last night and the whole family loved it! I used Oatly cream at the end to keep it vegan. Another easy and delicious winner. Thank you!

[@philmarsh100]

Made this twice now. The wife remarked “the best curry I’ve ever tasted “.got your book and thanks for your dedication and enthusiasm. One lovely lady😘

[@FoodwithChetna]

Wow that is a compliment, this makes me so happy!

[@territoth2442]

I made this and let me tell you” it’s “FANTASTIC “... Thank you so much for sharing!!!

[@racheljones3450]

Made this so many times and love it ! So I usually add yogurt instead of cream as I usually have yogurt in but last week I didn’t have either ! Improvised by blitzing some cashews with a dash of water into a paste and added it instead. Yum yum ! I’ll be doing it again … wanted to share with anyone wanted that creamy kick without using dairy :)

[@youchubudesu]

This was really delicious. Finally, I feel like I've found a great way to make a curry base. Thank you!

[@nadtab3454]

I just came across this video, randomly clicked. And well, i didnt look at the recipie at all, i was just looking at you. Such a good, lively, likeable personality you are. Soo gud. And i subscribed at once. I live in Newzealand. And always look for healthy recipie. Bless you♥️

[@shyamanapal9318]

That was great, also added cauliflower & potatoes ....delicious!! Thank you Chetna

[@niclu]

Good idea!! Will try

[@admasgoshu6482]

I really like this recipe. I will be trying it soon. I normally cook bigger quantities. So would you recommend doubling the amounts and doubling also the time it is cooked?

[@bettyahrens2432]

I’m a new subscriber and I love your channel! In just a month I’ve made this 3 times because my picky and meat-loving daughter loves it. I subbed about a cup of canned crushed tomatoes for the fresh tomatoes because I really don’t like out-of-season tomatoes and used paprika because I didn’t have Indian chili powder. Other than that I followed the recipe and it is a new family favorite! Thank you!

[@ACS402010]

I've watched a lot of chickpea curry videos, but this is the only one that actually had my mouth watering. I cannot WAIT to try this soon!

[@kevinkincaid1]

This is the third recipe I have tried and each one has turned out amazingly. Very easy to follow and tastes incredible!

[@JasonSimpsonArt]

Made this last night, slightly drunk and it was so simple. Used ghee and coconut oil and swapped out the cream for coconut cream. Very tasty. Will definitely be making it again.

[@FoodwithChetna]

glad you enjoyed it

[@ndifference]

Oh, your timing is impeccable! My wife and I were just trying to figure out what to do with the pile of spinach we bought. Mystery solved!

[@FoodwithChetna]

Glad I could help

[@suzanneaubin7599]

I put spinach in almost everything!!

[@tracylycett9165]

The best and most versatile recipe I have come across. I’ve done chicken, added different vegetables and pulses as I’ve not always had the ingredients. Even used tinned tomatoes instead of fresh. It’s all delicious. Thank you Chetna xxx

[@TheScience_Teacher]

Oh my word Chetna. You will turn me into a vegetarian with all of these delicious recipes. I have never bought a cookbook for myself, but I am definitely going to be looking out for yours!! Thank you!!!😊😊

[@FoodwithChetna]

Thats great to hear!

[@kailyn2342]

I have been watching your baking show so many time on Netflix lol. Now I can find your KZbin channel. Love it 😀 😍

[@ivorblaas]

My girlfriend is an vegetarian and sometimes it is difficult to think of what to eat. But your channel is fantastic and this curry specificly is our favorite curry. Thank you Chetna and keet it going

[@njrib]

Looks absolutely delicious. And by sheer luck I have all the ingredients already in my kitchen!

[@FoodwithChetna]

That is perfect!

[@jsh5791]

So easy! Made this last night with spinach from my garden, I added 2 green chillies at the end.I omitted cream for health reasons and only put tiny amount of sugar..... absolutely fantastic (I ate leftovers for breakfast!)thank you so much for this recipe.Take care Aunty

[@JapaneseHomeCooking]

My partner is vegan. I made this last night and it was so delicious. Thank you so much for your video. I like your haircut too❤️

[@admasgoshu6482]

I'm definitely trying this recipe! If I wanted to make a larger quantity and therefore doubled the quantities in the recipe how long do you think I should cook it for?

[@peterobbo7512]

Good stuff. I make this a couple of times a week. A knob of butter at the end adds a rich glossy texture.

[@mariyaishchenko6099]

This is my favorite recipe! I literally make this all the time and it’s become my go to! To save time, I just add garlic and ginger paste in the beginning and some coconut milk in the end to add some richness. So easy and comes out amazing with minimal effort :)

[@jokermaan1]

I'd add some finely chopped ginger to the spices and coconut cream at the end.

[@CNik-oy3jx]

i really like the fact that she doesn't use coconut cream...

[@claudiawhite9772]

Yes so did I & combined it with rice cooked in coconut milk👍👍👏👏

[@claudiawhite9772]

@@CNik-oy3jx you can do both ways it’s a matter of choice but coconut milk thickens the sauce & give a creamier taste to it!!👍👏👌

[@shamanthkashyap4805]

Thats litterly the south indian spin on it

[@TheRedPandaTales]

You are doing a great job for the society❤️ I was a hard core non vegetarian till I visited a farm and witnessed the horror of the dairy industry. The cow is inseminated painfully every 6 months so that calf is born. The calves are taken away immediately without a single drop of milk. The male calves are transported to the slaughterhouse to be killed on the very day. This process continues for some years till the cow is completely exhausted and later sold for meat. That’s the milk we consume. I literally had sleepless nights after watching the cows, their udders become so big they can’t even move. And they run to save their babies from going to the slaughterhouse. Thank you for these recepies so that people can choose compassion in their plate instead of pain.

[@4evergreene]

I make this with a splash of coconut milk at the end instead of (dairy) cream. You don't really taste the coconut, and it adds a wonderful, creamy texture to this curry. You may want to try this, Red Panda. And you are SO right about the dairy farms. Nothing short of torture chambers for cows. Thank you for posting ❤.

[@actingacademy-byelizabethr6695]

I make this all the time. It’s so delicious. I sneak in some coconut milk as vegan so no cream. Keep the recipes coming.

[@FoodwithChetna]

Thanks

[@4evergreene]

I use coconut milk, as well! Adds a delicious, creamy texture to this curry without using dairy. And, no - this dish does NOT taste "coconut-y". Yum!

[@katieeberle5672]

Not just another chickpea and spinach curry, this is delicious

[@caedisz8792]

Tried this but used coconut cream instead of double cream. Thank you Chetna for yet Another AMAZING recipe!

[@FoodwithChetna]

My pleasure 😊

[@kellyrico4178]

Tried this about 2 weeks ago & it's one of the best-tasting and easiest recipes to prepare. It's now become one of my staples!

[@tabbyp4754]

I literally JUST discovered your channel! Your food looks AMAZING and I can't wait to try new foods. Your personality is great and you're so beautiful, too. It looks like you REALLY enjoy cooking. Please do more! 😍

[@jasminebacon5444]

My husband made this tonight following this recipe, thank you so much, this is the first curry we've ever cooked that actually tastes like it's from a restaurant! We are learning to cook in quarentine, always lived out of takeaways before this and we've managed everything else but all currys never turned out right... until now! :)

[@FoodwithChetna]

Wonderful! so glad to hear that your first attempt went well Jasmine

[@bluesky1807]

She's so pretty

[@Lila77722]

Yes very beautiful

[@antonralph6947]

Totally agree with you

[@Greyliedman]

Yeah looks SO young

[@zevelenoshi9233]

You are all a bunch of morons

[@DeeTeaDee]

😆

[@kh23797]

My quick go-to recipe when time is tight, or I just want something spicy and tasty for supper, and great for breakfast on a weekend too. All the amazing Chetna's chickpea combos work great (I've tried them all). If you overnight-soak dried chickpeas, jettison the soaking liquid, but _not_ the final, salty cooking liquor, aka the 'aqua faba', as it is laden with flavour. This recipe is easily adapted to an electric pressure cooker, e.g., an Instant Pot.

[@fluffybunny7840]

Chetna...your style of presentation is infectious!

[@FoodwithChetna]

Thanks

[@maserati925]

I’m a new vegan and I’ve just made your chickpea spinach curry! It’s delicious thank you! 🙏🏽

[@terribohn7588]

OK so I made this for meatless Monday along with the cauliflower fritters and it was a great success! Please post the recipe so that we don’t have to watch the video to get the ingredients. Thanks again!

[@kazyboo5774]

I know! I even searched the website but this curry doesn't appear when I type it in the search bar. But nevertheless, due to the simplicity and positive reviews, I'm gonna try it tonight. :-)

[@coffeepandacat]

Thank you. I love learning new recipes. I have realized I need to start eating healthier. This is a great recipe to start!

[@arono5093]

Would it be possible to share the recipe in the description or as a link?

[@sc2294]

Look at Garhhh’s comments above. She has noted everything that was mentioned in the video.

[@DeadliciousCookingStudio]

I never cooked chickpea this way, looks fantastic. I will surely try this.

[@FoodwithChetna]

Hope you will love it

[@ievamillers9383]

Just made it. It’s absolutely delicious!! Didn’t even add any sugar or cream. 😋👍 Thank you!

[@davidcrowley6216]

Instead of heavy cream, would a touch of coconut milk do the trick?

[@alheeley]

would be great-added dimension :)

[@ericpmoss]

I used a big dollop of plain Greek yogurt. It doesn't incorporate perfectly, but the result is really good. If I had good coconut milk (fresh or Aroy-D in the cardboard boxes), I'd definitely try it.

[@iraceruk]

Absolutely. Coconut milk is great with dal, too.

[@AshleyAlvares]

The difference between vegan and vegetarian lol

[@Healmyheart68]

Absolutely I substitute cream. Milk butter cheese etc with coconut milk or cream

[@buddzydee]

Made this for dinner today. It was awesome ! Could actually taste the chickpea rather than loads of spices. Loved it ! Thank you.

[@vinay2979]

Thanks for the recipe. Here is a tip. Don't cover when cooking spinach as spinach contains heat sensitive Oxalic acid which can escape if not covered, leaving bright green spinach even after cooking. High-oxalate diets have been linked to an increased risk of kidney stones and other health problems

[@faizameer5723]

Thanku for the tip. Can u plz share wht we can eat with kidney stone or kind of pain on kidney sides.kindly share.

[@animalames78]

Oh my gosh this curry is so delicious... thank you Chetna for sharing this yummy receipe 😊

[@FoodwithChetna]

My pleasure Amelia, so glad you enjoyed it

[@dhirpunian2333]

You called it vegan ...Then You spoiled it with milk.. Vegan don't drink milk... I will try w.coconut milk.

[@4evergreene]

@@dhirpunian2333 Works very well with coconut milk!

[@eleveneleven11114]

WOW is this recipe delicious!!! My husband took one bite and his eyes got big and my six year old gobbled it up 😋. Made this in November so I used canned tomatoes. Will definitely add this to our dinner rotation!

[@BookUnbinder]

I made this last night since we are on quarantine at home and it was delicious, Chetna! Thank you so much. My first successful curry! Of course it was my favorite British Baking Star who taught me how!

[@FoodwithChetna]

That is so lovely to hear!

[@ochervelvet9687]

Finishing touch: "Add one tablespoon double cream." [Pours in 1/3 cup. 😂]

[@evildjinn9]

I know. Who puts in just a tablespoon of cream !

[@kc4643]

Is double cream the same as heavy cream?

[@oojit007]

kc Virtually the same.

[@kc4643]

Thanks!

[@HashtagHaveBackpackWillTravel]

I'm going to try it with coconut milk

[@anitaoconnell3611]

Chetna, I love your videos. The chilli powder you use in this dish, is it spicy hot or bland? I cannot handle spicy food because of acid reflux.

[@annawitter5161]

For those out there who tend to get farty with legumes, rather do not add the liquid in the tin! Rinse the chickpeas well in a colander, and you will find a lot less of a breeze. I also love to use coconut cream.

[@pinrayi7909]

Okay, I can suggest you one thing. Yogurt on the side would not make you gaseous whenever you eat beans, chickpeas or any lentils. On the side not in it. Like mix rice and chickpeas and have a yogurt on the side with every spoon.

[@annawitter5161]

That is a good idea, as long as it is proper live yoghurt. I do not have a wind problem, being vegan, but I have friends that really suffer!

[@felicitykenter7748]

This looks amazing! Can I portion it out and store it in the freezer and pull it out as needed?

[@FoodwithChetna]

yesssss

[@felicitykenter7748]

@@FoodwithChetna yay! Thank you for your quick response! I'll be making this on Wednesday 🤗

[@zehrashah7178]

OMG! I missed you. Love you so much. God bless you always.

[@vimtocrazy739]

Just made it and it’s delicious. I didn’t have tomato purée , so I used a teaspoon of harissa paste . Came out fab .

[@Marasmatique]

Thanks Chetna, love your recipes. :)

[@FoodwithChetna]

Thanks Victoria

[@BoggWeasel]

Made as per your recipe and used your Mom's garam masala recipe as well. Very well received, everyone had seconds so no left overs. 👍👍👍👍👍

[@novak9240]

Yay. It's so nice to see you in KZbin. You were amazing on Great British Bake Off. 🙂

[@taylapringle4370]

Absolutely amazing!!!! Perfect for a family of four. I didn’t have spinach so I added some broccoli with the tomatoes and wow wow wow!!!!!

[@mrhoward7304]

This looks soooo yummy! Perfect (and fast) for a cold winter evening. Totally gonna try this next week end! Love your curry series by the way :-)

[@FoodwithChetna]

mrhoward glad you are loving the series!

[@gianfrancobolla6658]

Chetna,thank you for the great videos. I live on St. Croix, usvi. I have many Palestinian friends here. I can't wait to get your cook book. Many of my Italian recipes originate from the middle east and turkey. Thank you, your like a breath of fresh air. Ciao, franco

[@karenmathias8817]

This is the first recipe of yours that I have tried and I have to admit it was absolutely delicious for such a simple and quick recipe I was really surprised at the depth of flavour. Will definitely be trying some more of your recipes if this one is to go by. Just one question you do seem to use a lot of salt in your recipes is this integral to the taste of your recipes or can you reduce it if you are like me and are not keen on too salted food without ruining the overall balance of flavours

[@FoodwithChetna]

What????? first recipe, you need to catch up..... Yes I use salt to taste and this is the amount I think gives the dish the perfect taste, but you can reduce it if you like!

[@karenmathias8817]

Yes sorry don’t watch reality tv or bake off shows so only came across your utube channel by chance but I feel it is going to be a good find

[@BhevRuiz]

One of my favorite Indian curry chickpea curry... More videos to watch i need to learn more recipies for my new employer. Watching here in HK❤️🙏

[@FoodwithChetna]

Thank you so much 🙂

[@akeelamaryam3062]

How does look so old yet so young at the same time? She’s gorgeous!

[@jazmine2412]

She doesn’t have a lot but presume it’s melanin

[@AnneBeamish]

I am making this on the weekend. So perfect for March in Canada.

[@ArwaM]

Tried if, my partner took the leftover to work, and people in the work kep asking what is it, and if they can try, and the loved it too.

[@thanmayanaik1505]

The spinach at the end took it to the next level. I used a little ground coconut paste after turning of the heat , and it was delicious! Thanks for a wholesome recipe!

[@kashka1962]

I saw this and immediately hit subscribe x

[@FoodwithChetna]

Yeah!!!!! welcome to the channel

[@lonobates1]

I made this for dinner tonight..... soooooo DELICIOUS!!! EVERYONE loved it! Thank you!

[@juliomcastaneda]

OMG! Thanks for listing each spice individually! Most Desis be like "and then add your spices".... I'm like what spices are you talking about???

[@micahcarston678]

Ikr!

[@guesswho2390]

Because they list it in the recipe?? It doesn’t take much to look at their written out recipe.

[@salllu]

this looks so simple and yet so delicious..

[@FoodwithChetna]

It really is!

[@kassirali8854]

Can you add yoghurt or coconut milk instead of double cream?

[@FoodwithChetna]

Yes a bit of coconut will be great, you can also try without any cream too!

[@TomClooney]

Made this today and what a beautiful dish, so nice to have great tasting vegetarian dishes during Lent. Thank you for this recipe!

[@katesage3221]

Can the cream be replaced with coconut milk? Thank you 😊

[@FoodwithChetna]

Yes it can

[@andrewelliott1939]

I have just made this. It is, of course, delicious. The touch of sugar at the end does make an important difference. I added a good bunch of coriander which added a lovely fragrance.

[@FoodwithChetna]

Sounds great!

[@1426Decatur]

I think your “teaspoon” is a tablespoon in the US. SURE LOOKS THAT WAY.

[@julietong1418]

Yes I would say it is more likely a Tablespoon as the chickpeas used are 2 x 400gm.

[@frostfox1208]

My thoughts exactly. No way are those teaspoons.

[@nikki27ish]

Definitely looks like tablespoon to me

[@rafthejaf8789]

No, especially the amount of salt on that platter.

[@blackenedfeatherz9503]

Ddefinitely doesn't look like a tablespoon at all to me tho. Maybe it is just a teaspoon, you'd be surprised how big a tsp can look sometimes.

[@bartlett454]

Ooh, lovely, warm, and hearty for cold Winter months. Delicious.

[@FoodwithChetna]

Exactly that Barlett!

[@mokkorista]

One teaspoon looks like two tablespoons. Wth.

[@tomsoya5537]

Love it,always drain and rinse chick peas but this makes so much sense Thanks. 👍

[@richardmoore438]

Didn’t realize that the mustard seeds they sell where I am are very different than used in the video until they started exploding out of the pan like popcorn. :)

[@FoodwithChetna]

Really?

[@alishadawn6636]

U have to Google which season is the same as mustard seed

[@richardmoore438]

@@alishadawn6636 Turns out I was using white mustard seed which is kind of hollow inside and why it popped.

[@alishadawn6636]

@@richardmoore438 thats funny 😂 but a bunch of times u can use Google. ..and ask what seasoning is the same as what they use in the videos becausr indian ingredients has a different name for American ingredients

[@claudiawhite9772]

Great and uncomplicated recipe I will add coconut mild instead of cream & some ginger!! I combined it with rice cooked in coconut cream and it was heavenly! Next time I’ll add butternut squash to it too!! Thanks 👌👏👍

[@alishadawn6636]

What that's not 1 teaspoon who measured this can someone put the actual true recipe here I would like to make it

[@anafindlay1696]

I know exactly what's for dinner tomorrow night, Temperature it's dropping well below zero in Chicago we need this delicious curry to keep us warm!!! Thank you ❤️

[@dsthorp]

I simply cannot add sugar to this wonderful creation.

[@MOGGS1942]

Try some mango chutney instead.

[@FoodwithChetna]

You dont have to, it is still delicious without it!

[@shaheen6afsal]

Excellent recipe. The idea of adding the chickpea water was truly life changing.. a very yummy curry it became at the end.

[@richardbrinkerhoff]

She seems to confuse a teaspoon with a tablespoon.

[@FoodwithChetna]

Absolutely NOT, everything is measured, I am an author and never mess with measurements, things might look different because of close ups and different angles!

[@maggiemonaghan5549]

Yeah, those were not teaspoons! Tablespoons at least, and maybe quarter cups. Looks delicious anyhow.

[@richardbrinkerhoff]

@@maggiemonaghan5549 Chetna did not agree. She reacted furiously, insisted that what we saw were teaspoons. Maybe she has huge teaspoons in her kitchen.

[@karmicbabe]

She isn't confused. Indian spices are finely ground and one TSP looks like what she has measured out. These are definitely not TBSP quantities. She used a TBSP to measure the Tomato Puree and that was definitely a TBSP.

[@kevcas2268]

Richard and Maggie, time to go to specsavers. 😁 😁 😅

[@colinokane2715]

I've made this a few times now, both with chickpeas and kala chana. It turns out great every time.

[@spinalcrackerbox]

I recommend replacing all your white sugar with coconut sugar.

[@ana-7421]

I made this a couple days ago, and it was delicious!! I can’t find tomato paste in a tube (and I’d rather not buy a can again and waste the rest. The rest is sitting in my fridge right now, but idk if I’ll use it before it goes bad.), could we use unsweetened ketchup instead of tomato paste? Or leave it out all together?

[@FoodwithChetna]

tomato paste is fine

[@AlokSingh-zz6hy]

its no more healthy when you added sugar, double cream, plus the preservatives in tin chickpeas and refined oil.