What's funny is: frozen veggies are healthier (more vitamin dense) than fresh. Depending on where you live and shop, 'fresh' veggies could have had 1-2 weeks in transit & storage between farm and end-user purchase. In that time they are losing water to evaporation naturally and water soluble nutrients to leeching. While frozen veggies are usually frozen in minutes to hours after being picked locking in those nutrients. Rule: "If texture doesn't matter for the final dish, then use frozen. It's healthier and typically cheaper"
IDK whenever I compare the nutrition information on the back of a pack of frozen vegetables it never has nearly as many vitamins as the fresh stuff claims.
In his Q&A he talked about how it gives you more leverage that way. I'm thinking, how much leverage do you need? You're literally just picking up a bite of food.
This is absolutely delicious! My 16yo introduced me to your channel a couple months back and we started meal prepping together. We both do strength training so this is perfect for staying on point with nutrition. As a busy solo parent of two, I really appreciate how easy the recipes are to follow. Josh has a killer sense of humor too. I love it! Thank you.
One thing I started doing with my rice for Butter Chicken, is adding the turmeric and a couple bay leaves in the rice cooker. Super nice yellow color and nice aromatic tasty rice; plus you won't have to worry about it staining your blender like you said.
1 year update: the algorithm still works! You were the 3rd meal prep video to come up soon as I entered the rabbit hole, and now I’ve subscribed and added a number of your recipes to my meal-prep playlist. Indian, Mexican, and Italian are my favorite meal prep go-to’s, so you’ve earned yourself a fan from a fellow Josh. Can’t wait to try this 🧈 🐓
I'm a huge fan of Indian food and this recipe is a godsend. I've never been able to imitate the Indian curry I eat in restaurants, but this is the closest I've come. Of course no home cook is going to beat a trained Indian chef's curry, but with these macros I can't complain. The amount of heat for me was perfect as well. Oh, and thanks for the tip about the turmeric in advance. This was the first thing I blended with my new blender and there was no discoloration :).
I just made this and it's SOOOO good! I added some curry powder, cayenne, a little lime, and extra salt cause it was a little bland as is. I love that it's full of veggies but you can't even tell. I grew up a picky eater and even though I've come out of it quite a bit, I still prefer to eat "safe" foods so this is something I can look forward to eating!! Do you have any more "hidden veggie" recipes??
What type of blender do you have if you don't mind me asking? I have a decent Ninja and a ninja bullet so I'm thinking one of those two should get this pretty smooth.
A way to make chicken breast work is to use a sous vide if you got one. 58 degrees celsius for 3 hours makes the chicken breast absolutely perfect and juicy as hell. It's my go-to method of prepping chicken breast.
Pro-tip: Instead of adding sugar(ish) stuff, use baking soda to neutralize tomato acids. VERY small amounts, give it a good mix, until the bubbles go away (looks like it was carbonated as the acids break down) & taste, add a little again and repeat until it tastes perfect. Thank you for the recipe!
Hey Josh, greetings from Germany! About that stained blender. You can try using citric acid (over here we have a food safe one, not sure about the States) or just lemon juice with baking powder. Add boiled water and let it rest a couple minutes. Saved my containers, might save your blender too :) Also a huge thank you for your channel and work and.. being you I guess. Been looking for a good meal prep helper for ages and I am glad I now finally found one :) Stay safe!
Anyone new to Kashmiri chili powder, it hits differently than other chili powders. It will seem mild at first but will build pretty quick so start small and work up from there. Makes Indian food taste so much better than using cayenne pepper.
This is one of my favorite dishes, i freeze mine rather than chill it so i can have a different meals through the week. I tend to make chicken tikka masala as they are basically the same except for the kasoori methi / fenugreek. I'll give adding extra veg to the sauce a try, swede, carrots, turnips plenty of onions and cauliflower as that is what i have to hand in the freezer. Thanks for the recipe, tak care God bless one and all.
Hello Mr. Mayor, thanks for making such consistently great content! Started following you years ago when I went off to college and was cooking for myself for the first time, and now I’m a med student still using your recipes to keep myself fed and healthy. Keep up the great work!! 🥇
As someone that almost always use Turmeric i found an easy way to clean it. So for those who wonder how to clean Turmeric from the lunch box for example (or any kind of container), put towel paper (a piece or two), soap and water, close the box and shake it for few seconds. The harder you shake the better it cleans. Works like magic. No idea why it works. But as i said like magic.
Having just discovered you...thank you! Love these videos and love the website and recipe list. This channel is single handedly helping me finally stay on my diet, as the food has been delicious and prep time is much shorter than when I tried to just figure it out myself. Can't wait to see more in the future.
Another good work around to not stain your blender would be to blend all the veggies before cooking them. Then cook them down and add all of the spices.
@@cabby1337dc Yes, you could cook the vegetables and blend them, then bloom the spices in oil before adding them back. I just bought a blender with a glass pitcher so no staining worries.
This is my food for the week. I already have a favorite butter chicken recipe, but I'm gonna use soy curls for the chicken and carrots instead of butternut squash. The carrots are already sweet, so I'll omit the peanut butter.
Looks delicious, definitely going to try this one. Gotta thank you for so many great meal prep videos, Josh. I cook every Sunday for my week ahead and your videos made a huge difference. Great content again. Your fork holding technique is crazy dude @7:46 I think you might need some professional help on that. But seriously thanks man, your videos and recipes are awesome.
Just made this! Tripled the Recipe, it's delicious. I did add a bit more of the Garam Masala and Chili Powder, but that was just to taste. Thanks for this one!
The eight recipy i cook, and by far the best thing i cooked i na very long time.. Normally i freeze four meals, but i think i'm eating Butter Chicken the rest of the week....
The great thing about curry is that the spices are so pungent, that as long as something touches the spices it'll only taste like curry. This is why if you _like_ veggies, you gotta make sure they're nice and thick so the curry flavor is just on the outside and you don't just get a mouthful of extra firm curry paste.
off topic, but saw your comment stating that you have bursitis. don’t know what types of treatments or supplements you’ve tried, but you might want to look into incorporating more turmeric either as is or as supplements, ginger, and/or glucosamine chondroitin supplements. not sure if the glucosamine chondroitin can help with inflammation, but i do know it can help with joint issues.
My fiance is obsessed with this recipe. It keeps really well, I made it on Sunday and he was eating it until next Friday. He is already asking when I can make it again.
I would Sous Vide the chicken at 146 for at least an hour. Could make the sauce first and add some of it inside the vacuum bag to cook with the sauce flavor. Sous Vide chicken is the best chicken can get... If you have a blue flame torch to sear its even better.
I usually do the hidden veg trick when I make a quick pasta. Ill blend up a can of chickpeas and add them to my sauce for extra protein. Ends up making the sauce more creamy and you don't taste them one bit.
A little comment for the German speaking viewers: Ich habe das nachgekocht und hierzu will ich ein paar Eindrücke teilen. Das Essen schmeckt gut und ist für meal prep super geeignet. Ich habe anstatt Kürbis und Blumenkohl eine Packung "TK Kaisergemüse" gekauft, bestehend aus Karotten Karottenscheiben, Blumenkohl und Brokkoli. Ich habe 500g verwendet. Die Packung hat einen Inhalt von 1000g. Am Ende war mir das zu viel Fleisch und zu wenig Soße. Im Nachhinein hätte ich persönlich weniger Flesch genommen und dafür mehr Gemüse. Ich habe jetzt schon 3 Portionen gesessen und habe noch 2 vor mir. Das letzte Mal habe ich das Fleisch in den Mixer geworfen um es bisschen klein zu bekommen. Mit bisschen Milch war das dann eine grobe Paste die ich viel lieber zu dem Reis gegessen habe als so viel Fleisch in relativ großen Stücken (hätte man auch kleiner schneiden können). Genommen habe ich Putenbrust, diese in der Pfanne angebraten (nicht im Ofen). Werde ich wieder kochen aber dann mit mehr Gemüse, mehr Soße und weniger Fleisch. Gekostet hat mich alles 4,70€ pro Portion. Nährwerte in meinem Fall: 702 kcal 68,5g Kohlenhydrate | 59,3g Eiweiß | 19,4g Fett Guten Rutsch an alle :)
looks good.... and is convincing me to maybe try chicken thighs. (i usually avoid it because i hate how extra fat is on them. totally avoid drumsticks for this reason tho they are so iconic in cartoons and kids books and stuff.) seems to me you were able to trim them pretty good! ahhhhh turmeric. The Yellowing. x__x sidenote: visited a friend last weekend and we made the spring rolls and chicken kelguin. she LOOOOOOOOOOVED the spring rolls. i ended up being the assembler and maker of all but the chicken on that. personally the other one was my fav. gonna try the spring rolls one more time, since we only had like.... 6 baby carrots to try it with, which was sparse. (ALWAYS forget *something* at the damn store. and here i even remembered to bring a veg peeler for this thing, since apparently that makes me a chef and mere mortals do not actually really use their kitchen. measuring cups? posh! if you're LUCKY. hers was bare bones but mostly had stuff that was needed.* also, wasn't sure how MUCH of all the diff things to put in the rolls or how many i should be making. i imagine that would change the taste a bit.
Great video. My only gripe with your recipes is that you use grams for everything and then you use some sort of weird mix between approximation and cups for rice.
Different kinds of rice and methods of preparation can lead to different weights. Some styles ask for a 2:1 water to rice ratio and some much less. I used to do it the way you are wanting and I would get too many complaints from people saying that their rice was either watery or uncooked. It’s better for me to just allow people to choose their own method and type of rice and say how much cooked rice I’m using.
@@TheMealPrepManual I understand not telling people how to cook the rice, but I would still like uncooked weights so I don't have to reverse engineer from a cooked volume. It's literally impossible for me to guesstimate how much rice to cook to end up with a given cooked rice in volume (or weight).
Pro-tip: Ginger and Garlic are such a common combo in Indian cooking that Indian grocery stores will have entire aisles dedicated to jars of garlic and ginger pastes. They will change your life.
It’s hard to meal prep in an air fryer because it’s so small. It’s almost always faster and more efficient to just cook traditionally when it comes to meal prep
Never seen a broiler like that… the ovens I used (Germany) all were constructed like a spiral that covers the whole oven. I wonder what the reason for this „one line“ design is? Thanks for the recipe anyway… I love to snug in different vegetables in my curries. Family likes broccoli, carrots, bellpepper and chickpeas. Not very traditional but healthy.
Damn. The comment about the containers really hit me, not only did the thumbnail look way more appealing, I was still thinking "just use glass instead, better in every way".
I love how much of the tomato sauce you were able to scoop out of the pan! Otherwise recipe looks awesome, need to try to evaluate texture of the sauce. I might prefer traditional butter chicken with roasted squash and cauliflower.
@@dderajj2166 I didn't think about that. I'm Indian so when we get turmeric on our clothes we leave it outside in the sun to fade it. But you're right and I forgot about the plastic.
It should freeze well, but it won't reheat from frozen in the microwave. The rice will ruin and it will either take forever on a low setting or it will melt the plastic bowl. I freeze stuff like this all the time, just transfer one out of the freezer the day before.
It will freeze just fine. Move to the fridge a day before to defrost and when you reheat to eat, put a plate or loose lid on top to trap the steam. Give it an extra minute covered after the microwave stops and the rice will be as good as new.
Yes but you will lose a large portion of them doing it this way. Unless your blender is incredible the small vegetable pieces would get caught up in the strainer
Even if you like vegetables, “hidden vegetables” are the way to go for meal prep because nearly nothing else reheats well
🙌🙌
Root vegetables are the only acceptable answer, everything else turns to mush
Oh and celery for some reason
@@LancesArmorStriking high fibre content?
@@LancesArmorStriking imagine having a shit hole's flag as your profile pic lmao
Roasted broc or green beans reheat just fine if you don't nuke the hell out of them
What's funny is: frozen veggies are healthier (more vitamin dense) than fresh. Depending on where you live and shop, 'fresh' veggies could have had 1-2 weeks in transit & storage between farm and end-user purchase. In that time they are losing water to evaporation naturally and water soluble nutrients to leeching. While frozen veggies are usually frozen in minutes to hours after being picked locking in those nutrients.
Rule: "If texture doesn't matter for the final dish, then use frozen. It's healthier and typically cheaper"
I buy frozen just to save $ , besides a few fruites I like fresh , like kiwi 🤔
Frozen berries good for shakes also
Plus frozen is usually already cut
IDK whenever I compare the nutrition information on the back of a pack of frozen vegetables it never has nearly as many vitamins as the fresh stuff claims.
I once bought frozen carrots and I wanted to vomit. seriously I don't understand that
The way you hold your fork makes me question everything you've ever said.
That was WILD
In his Q&A he talked about how it gives you more leverage that way. I'm thinking, how much leverage do you need? You're literally just picking up a bite of food.
I have bursitis
Oh hey @poppybr0s, you must be new here.
You guys are assholes
This is absolutely delicious! My 16yo introduced me to your channel a couple months back and we started meal prepping together. We both do strength training so this is perfect for staying on point with nutrition. As a busy solo parent of two, I really appreciate how easy the recipes are to follow. Josh has a killer sense of humor too. I love it! Thank you.
One thing I started doing with my rice for Butter Chicken, is adding the turmeric and a couple bay leaves in the rice cooker. Super nice yellow color and nice aromatic tasty rice; plus you won't have to worry about it staining your blender like you said.
That’s a great tip!
1 year update: the algorithm still works! You were the 3rd meal prep video to come up soon as I entered the rabbit hole, and now I’ve subscribed and added a number of your recipes to my meal-prep playlist.
Indian, Mexican, and Italian are my favorite meal prep go-to’s, so you’ve earned yourself a fan from a fellow Josh. Can’t wait to try this 🧈 🐓
love how he holds his utensils differently each vid
Wat
I rellay don't know why but it is somehow aggravating XD
Why isn't everyone talking about how he's holding his fork? That's just wrong.
@@barnmaddo cuz were too busy talking about how good a job he did getting the sauce into the blender
@@barnmaddo he eats weird normally, so it became a running joke in his video to just hold the utensil differently in each video.
"It all tastes like shit like shit to me so why bother"... CLASSIC!!!
I'm a huge fan of Indian food and this recipe is a godsend. I've never been able to imitate the Indian curry I eat in restaurants, but this is the closest I've come. Of course no home cook is going to beat a trained Indian chef's curry, but with these macros I can't complain. The amount of heat for me was perfect as well.
Oh, and thanks for the tip about the turmeric in advance. This was the first thing I blended with my new blender and there was no discoloration :).
also big props for getting nearly all the sauce and not wasting any.
Part of my Sunday always includes your videos. You don't disappoint. I'll definitely make this.
Thanks for your support 😎
I just made this and it's SOOOO good! I added some curry powder, cayenne, a little lime, and extra salt cause it was a little bland as is. I love that it's full of veggies but you can't even tell. I grew up a picky eater and even though I've come out of it quite a bit, I still prefer to eat "safe" foods so this is something I can look forward to eating!! Do you have any more "hidden veggie" recipes??
He’s got a Mac and cheese meal prep with hidden vegetables, but I haven’t made that one. He may have more on his website tho.
I literally just made this 6 hours before you posted! Absolutely delicious. My sauce was a little chunky though, might need a better blender.
Glad you enjoyed it and thanks for the note. I’ll add something about the blender to the recipe 👍
What type of blender do you have if you don't mind me asking? I have a decent Ninja and a ninja bullet so I'm thinking one of those two should get this pretty smooth.
"now my sauce is blended, I tell my skillet GET YOUR ASS BACK HERE"
A way to make chicken breast work is to use a sous vide if you got one. 58 degrees celsius for 3 hours makes the chicken breast absolutely perfect and juicy as hell. It's my go-to method of prepping chicken breast.
LOL Love the troll stomping. Also, your hate for vegetables is hilarious! I had a good laugh! Great content and it looks delicious.
Pro-tip: Instead of adding sugar(ish) stuff, use baking soda to neutralize tomato acids. VERY small amounts, give it a good mix, until the bubbles go away (looks like it was carbonated as the acids break down) & taste, add a little again and repeat until it tastes perfect.
Thank you for the recipe!
Hey Josh, greetings from Germany! About that stained blender. You can try using citric acid (over here we have a food safe one, not sure about the States) or just lemon juice with baking powder. Add boiled water and let it rest a couple minutes. Saved my containers, might save your blender too :) Also a huge thank you for your channel and work and.. being you I guess. Been looking for a good meal prep helper for ages and I am glad I now finally found one :) Stay safe!
This is so helpful!! I’m about to salvage all my stained dishes
In the US, you can find citric acid in the canning section of Walmart or a grocery store.
Super Tipp! Danke
Anyone new to Kashmiri chili powder, it hits differently than other chili powders. It will seem mild at first but will build pretty quick so start small and work up from there. Makes Indian food taste so much better than using cayenne pepper.
As a south asian, that looks incredible! Can't wait to try it out
Thank you 😎
This is an awesome recipe. Turned out great, and I love the hidden vegetables.
This is one of my favorite dishes, i freeze mine rather than chill it so i can have a different meals through the week. I tend to make chicken tikka masala as they are basically the same except for the kasoori methi / fenugreek. I'll give adding extra veg to the sauce a try, swede, carrots, turnips plenty of onions and cauliflower as that is what i have to hand in the freezer. Thanks for the recipe, tak care God bless one and all.
I think Its incredible how much work you put into this videos. I’m blown away. Thank you no much.
Hello Mr. Mayor, thanks for making such consistently great content! Started following you years ago when I went off to college and was cooking for myself for the first time, and now I’m a med student still using your recipes to keep myself fed and healthy. Keep up the great work!! 🥇
amazing, thanks for your support 😎
As someone that almost always use Turmeric i found an easy way to clean it.
So for those who wonder how to clean Turmeric from the lunch box for example (or any kind of container), put towel paper (a piece or two), soap and water, close the box and shake it for few seconds. The harder you shake the better it cleans.
Works like magic.
No idea why it works. But as i said like magic.
Having just discovered you...thank you! Love these videos and love the website and recipe list. This channel is single handedly helping me finally stay on my diet, as the food has been delicious and prep time is much shorter than when I tried to just figure it out myself. Can't wait to see more in the future.
Another good work around to not stain your blender would be to blend all the veggies before cooking them. Then cook them down and add all of the spices.
You get better flavor from the spices if you cook them in oil as he did.
@@milesparris4045 you can't cook the spices in oil before you add the veggies?
@@cabby1337dc Yes, you could cook the vegetables and blend them, then bloom the spices in oil before adding them back. I just bought a blender with a glass pitcher so no staining worries.
I just hit Like out of habit with your vids. Never been disappointed. Keep it up, Josh!
Worst is when I come back to rewatch one and almost always remove my like because I go to hit the button again.
Thank you for your support 😎
@@TheMealPrepManual 👍🏼👍🏼👍🏼❤️
Made this recipe twice now! Both with sous vide chicken breast(3hrs on 58degrees celsius) and baked chicken thigh, its extremely nice
This is my food for the week. I already have a favorite butter chicken recipe, but I'm gonna use soy curls for the chicken and carrots instead of butternut squash. The carrots are already sweet, so I'll omit the peanut butter.
Dude, i just discovered your videos by accident and what the hell!!! they are so good and come on such a perfect timing! Thank you!
Heinous repugnant vegetables is my favourite new description.
Looks delicious, definitely going to try this one. Gotta thank you for so many great meal prep videos, Josh. I cook every Sunday for my week ahead and your videos made a huge difference. Great content again. Your fork holding technique is crazy dude @7:46 I think you might need some professional help on that. But seriously thanks man, your videos and recipes are awesome.
thank you 😎
finally got round to making this recipe, got to say it's outstandingly good!
Thanks for the great recipes you keep giving us.
Andy Hull UK
Will try this for sure, interesting way of holding your fork tho !!
This recipe is incredible! Made it today.
This works for staining in tupperware, so might work for your blender. Warm soapy water and through in some paper towel. Shake for one minute.
The community would appreciate a vegetable tier list.
I can see it now
A:
B:
C:
D:
E:
F: Literally every vegetable in existence.
I’ve actually been rating them every time I come across a new one over on my Instagram page 👍
S: onions
A: potatoes
If you don’t agree you’re wrong 😤
@@thinix396 Onion>Potatoes>Cabbage> Every other known vegetable.
@@Plibt_ peppers I would say tomatoes but there a fruit
Just made this! Tripled the Recipe, it's delicious. I did add a bit more of the Garam Masala and Chili Powder, but that was just to taste. Thanks for this one!
this channel consistently makes vegetables look delicious
You are so funny. I thoroughly enjoy watching your videos and I’m so happy I found your channel.
Looks awesome!! Definitely gonna try this one. Thanks again for everything you do!!
The eight recipy i cook, and by far the best thing i cooked i na very long time..
Normally i freeze four meals, but i think i'm eating Butter Chicken the rest of the week....
The great thing about curry is that the spices are so pungent, that as long as something touches the spices it'll only taste like curry. This is why if you _like_ veggies, you gotta make sure they're nice and thick so the curry flavor is just on the outside and you don't just get a mouthful of extra firm curry paste.
Awesome channel so glad I found it. Can’t wait to try all these out over Xmas. 🎉
I am using similar recipe but without "hidden veggies" and with evaporated milk in place of cream or yogurt
Frozen vegetables are arguably better since the flash freezing helps prevent nutrient degradation during shipping
Blending (I usually grill them a bit before doing so) my vegetables was the key to get my sons eat more vegetables ;-)
Was waiting for an Indian recipe and this is fire!
I made the hidden Mac and cheese and was not disappointed so I must make this
This looks amazing, I'm definitly going to try this and share with friends!
Thank you 🙏
If you have burned on food on your pans hit it with Barkeeper's Friend. It will clean anything.
off topic, but saw your comment stating that you have bursitis. don’t know what types of treatments or supplements you’ve tried, but you might want to look into incorporating more turmeric either as is or as supplements, ginger, and/or glucosamine chondroitin supplements. not sure if the glucosamine chondroitin can help with inflammation, but i do know it can help with joint issues.
My fiance is obsessed with this recipe. It keeps really well, I made it on Sunday and he was eating it until next Friday. He is already asking when I can make it again.
I would Sous Vide the chicken at 146 for at least an hour. Could make the sauce first and add some of it inside the vacuum bag to cook with the sauce flavor. Sous Vide chicken is the best chicken can get... If you have a blue flame torch to sear its even better.
I usually do the hidden veg trick when I make a quick pasta. Ill blend up a can of chickpeas and add them to my sauce for extra protein. Ends up making the sauce more creamy and you don't taste them one bit.
A little comment for the German speaking viewers: Ich habe das nachgekocht und hierzu will ich ein paar Eindrücke teilen. Das Essen schmeckt gut und ist für meal prep super geeignet. Ich habe anstatt Kürbis und Blumenkohl eine Packung "TK Kaisergemüse" gekauft, bestehend aus Karotten Karottenscheiben, Blumenkohl und Brokkoli. Ich habe 500g verwendet. Die Packung hat einen Inhalt von 1000g. Am Ende war mir das zu viel Fleisch und zu wenig Soße. Im Nachhinein hätte ich persönlich weniger Flesch genommen und dafür mehr Gemüse. Ich habe jetzt schon 3 Portionen gesessen und habe noch 2 vor mir. Das letzte Mal habe ich das Fleisch in den Mixer geworfen um es bisschen klein zu bekommen. Mit bisschen Milch war das dann eine grobe Paste die ich viel lieber zu dem Reis gegessen habe als so viel Fleisch in relativ großen Stücken (hätte man auch kleiner schneiden können). Genommen habe ich Putenbrust, diese in der Pfanne angebraten (nicht im Ofen). Werde ich wieder kochen aber dann mit mehr Gemüse, mehr Soße und weniger Fleisch. Gekostet hat mich alles 4,70€ pro Portion. Nährwerte in meinem Fall: 702 kcal 68,5g Kohlenhydrate | 59,3g Eiweiß | 19,4g Fett
Guten Rutsch an alle :)
As an Indian, I approve this meal prep
😎😎
So good. Really solid recipe here, wish I could find a naan substitute for the rice. Like protein naan.
Your commentary makes these videos. The food is good too
I love your hidden veggie meals! Please do more!
Can’t wait to try this recipe!
Gonna try this for sure, thanks for the recipe!
Yummy, I love butter chicken! Thanks for sharing Josh!
Maybe you can share a Mediterranean dish in the future, I loved to see that as well.😄👍🏼
looks good.... and is convincing me to maybe try chicken thighs. (i usually avoid it because i hate how extra fat is on them. totally avoid drumsticks for this reason tho they are so iconic in cartoons and kids books and stuff.) seems to me you were able to trim them pretty good!
ahhhhh turmeric. The Yellowing. x__x
sidenote: visited a friend last weekend and we made the spring rolls and chicken kelguin. she LOOOOOOOOOOVED the spring rolls. i ended up being the assembler and maker of all but the chicken on that. personally the other one was my fav. gonna try the spring rolls one more time, since we only had like.... 6 baby carrots to try it with, which was sparse.
(ALWAYS forget *something* at the damn store. and here i even remembered to bring a veg peeler for this thing, since apparently that makes me a chef and mere mortals do not actually really use their kitchen. measuring cups? posh! if you're LUCKY. hers was bare bones but mostly had stuff that was needed.*
also, wasn't sure how MUCH of all the diff things to put in the rolls or how many i should be making. i imagine that would change the taste a bit.
Easiest pound of vegetables I've ever eaten. This recipe is actually amazing.
Do you reuse your plastic containers? How many plastic containers do you usually go through in a week? How often do you order more?
Could you include fiber in your macros?
It’s in the works now on the website, it may take some time before it’s ready though 👍
Thanks for covering all the bases and reminding me that the calories all even out in the end.
Great video. My only gripe with your recipes is that you use grams for everything and then you use some sort of weird mix between approximation and cups for rice.
Sends me up the wall, approximation for cups of COOKED rice 😭
Different kinds of rice and methods of preparation can lead to different weights. Some styles ask for a 2:1 water to rice ratio and some much less. I used to do it the way you are wanting and I would get too many complaints from people saying that their rice was either watery or uncooked. It’s better for me to just allow people to choose their own method and type of rice and say how much cooked rice I’m using.
@@TheMealPrepManual I understand not telling people how to cook the rice, but I would still like uncooked weights so I don't have to reverse engineer from a cooked volume. It's literally impossible for me to guesstimate how much rice to cook to end up with a given cooked rice in volume (or weight).
That looks like my next meal prep, tys!
Pro-tip: Ginger and Garlic are such a common combo in Indian cooking that Indian grocery stores will have entire aisles dedicated to jars of garlic and ginger pastes. They will change your life.
Any meal prep ideas that utilize an air fryer? In your Q&A video you mentioned that you use yours everyday
It’s hard to meal prep in an air fryer because it’s so small. It’s almost always faster and more efficient to just cook traditionally when it comes to meal prep
Love me some curry. And vegetables I won't know are there? This is on next weeks menu pal.
You said you could sub carrots instead of butternut, but what about broccoli if you don't have cauliflower?
0:06 What a bizarre way to hold a spoon lol
Normal way you mean
Salting your rice, and adding bloomed cumin will go a long ways to adding more easy flavour
Never seen a broiler like that… the ovens I used (Germany) all were constructed like a spiral that covers the whole oven. I wonder what the reason for this „one line“ design is? Thanks for the recipe anyway… I love to snug in different vegetables in my curries. Family likes broccoli, carrots, bellpepper and chickpeas. Not very traditional but healthy.
Damn. The comment about the containers really hit me, not only did the thumbnail look way more appealing, I was still thinking "just use glass instead, better in every way".
Ayyyy love that you use macro factor
I made this and royally screwed it up but it was still pretty good. Cheers man :-)
I love how much of the tomato sauce you were able to scoop out of the pan!
Otherwise recipe looks awesome, need to try to evaluate texture of the sauce. I might prefer traditional butter chicken with roasted squash and cauliflower.
thank you for your service
Never in my life has the way somebody held their fork actually made me angry, but here we are.
Kudos to using your knife back (not blade) when scraping the board!
Now he's just trolling us with that fork holding
I've got to ask... Why do you hold your fork like that?
If you wanna get rid of the yellow staining on the blender, leave it out in the sun. It'll fade over time with sun exposure.
This is evil dawg. Doesn't uv yellow plastics more??
@@dderajj2166 I didn't think about that. I'm Indian so when we get turmeric on our clothes we leave it outside in the sun to fade it. But you're right and I forgot about the plastic.
Made a batch last night. Skipped the fenugreek, because I have know idea what the F that is or where to get it. It was delicious either way!
lol glad you enjoyed 😎
On my second week of this as my dinner, and it’s by far my favorite recipe of yours that I’ve done yet. The flavor profile is crazy!
My guy making better use out of that plastic spoon than a damn spatula itself... impressive
7:58 new way to hold fork just dropped
I felt an immediate kinship with you over your hate of vegetables.
Do you think this would freeze well? Could I make a months worth of this, and just make fresh rice when I thaw it out?
Yes
You don't wanna freeze rice?
It should freeze well, but it won't reheat from frozen in the microwave. The rice will ruin and it will either take forever on a low setting or it will melt the plastic bowl. I freeze stuff like this all the time, just transfer one out of the freezer the day before.
It will freeze just fine. Move to the fridge a day before to defrost and when you reheat to eat, put a plate or loose lid on top to trap the steam. Give it an extra minute covered after the microwave stops and the rice will be as good as new.
@@ryanking9217 thanks for the input. I usually make the rice fresh, but I didn't know about letting it sit for a minute
Can you do a gym/workout plan video?
doing this one. Thanks mate
Insta like, insta add to my cookbook
I strain my vegies, this will make your mix smoother.
Yes but you will lose a large portion of them doing it this way. Unless your blender is incredible the small vegetable pieces would get caught up in the strainer
the way you hold a fork gets me every time lmfao
"I dont like waiting"
Waits to put chicken in because the oven isn't ready
Sunlight gets out turmeric stains
Has anyone tried this? I make a lot of authentic curries but interested in the "hidden veggie" concept. How does it taste?