Vegetable Korma; one of my favorite ways to eat lots of vegetables.
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- Опубліковано 22 тра 2024
- Eating more vegetables is generally considered a good thing, but can often be boring and uninspired. One of my favorite ways to eat lots of them is Vegetable Korma or Curry. There are countless ways to do it, but this the version I have adapted for my home kitchen.
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INGREDIENTS LIST
Vegetables
- 110 g frozen peas (about a cup)
- 250 g cauliflower (1/2 head)
- 150 g carrots (2 carrots)
- 300 g potatoes (4 small Yukon gold)
- Salt
Seasoning paste
- Mustard seed
- Cumin seed
- 2 cloves Garlic, peeled
- 1 knob Ginger, peeled
Other Components
- 30 g oil
- 1 green chile, minced
- 1/4 onion, diced
- 1 small tomato, diced
- Turmeric
- Kashmiri Chili Powder (substitute: Cayenne)
- 60 g plain yogurt
- 30 g coconut cream (Sub 160 g coconut milk)
- Water to the thin out sauce
- Salt to taste
Toppings:
- Chopped cilantro
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0:00 Eat more vegetables that actually taste good
0:38 Intro
1:03 Basics of Vegetable Korma / Curry
2:20 Step by step recipe
6:05 Taste Test & Closing Thoughts
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
My favorite thing that you do is showing the clean up. It's so dumb but no one else does it. It is very realistic compared to a cooking show where they just leave that for someone else.
People in 2001: “Don’t air your dirty laundry in public.”
People in 2021: “Heyyy, show us your dirty dishes!”
@@deadfr0g lol they are not dirty anymore
In my opinion washing dishes is part of the cooking. It has to be clean before and after food making.
It's definitely something I overlooked myself in my early cooking days, but as I've grown as a cook I realize just how integral it is to the cooking process.
@@EthanChlebowski Honestly my favourite part about cleaning the kitchen is thinking about how much fun it will be to start cooking again in a clean kitchen. Hahaha.
I read "vegetable coma" and I was ready to eat a shit ton of vegetables and nearly die to please the onion guy
And go to vegetable heaven
that's very disrespectful to ethan, stop calling him the onion guy... he's the onion (and mayo) king.
I hope for world peas
I need some peas and quiet
@@TheSlavChef Vegan Dave Mustaine: can you put a price on peas
Local Man Dies of Vegetable Overdose
“He was too healthy to live,” says coroner.
I love how Ethan covers underdog Indian dishes like roti and veg korma that we eat in our day to day life
Who eats veg korma on a daily basis?! Literally no-one I know even comes across this nonsense other than at restaurants. I grew up across Calcutta, Dehradun, and Bombay, and vegetable korma isn't something an average Indian household makes. This is just false.
@@asterx_obelix653 i'm south indian, it was quite a common childhood dish for me which non-indians don't know much about. day to day food doesn't mean daily
Korma is my favorite, I am white American
@@bobpope3656 hello white American, I am dad
@@asterx_obelix653 I am a north Indian who lived across many states due to my dad's job. My mom had korma in rotation, I would say once a month on average. I liked the version with gobi matar. I prefer white gravy over any other, so it makes sense I like korma over other north indian curries. But I remember many other families never ate Korma at home.
This is another great use for chickpeas!! Just swap like half the vegetables out for chickpeas and boom you got a good bit of protein in there.
great minds think alike 😉
that was my immediate thought
Edit: fuckin cashews
Chickpeas would kick ass in this dish.
My man!! I’ve bean doing this for years.
Would this still be called korma?
If you swap for chickpeas doesn't it become Chana Masala?
Adding 1/4 cup soaked ground cashews with the yogurt adds a huge flavor and texture difference. It doesn't seem like it will but it absolutely does.
I wonder what tahini would do to the dish
Thanks for this tip, I love cashews. How long do you soak? Do you dry then grind or grind them wet right out of the soaking water? How finely do you grind them - to a paste or allow some chunks? Do you discard the soaking water?
@@KatarinaS. Plz check Rajashri Foods 'Vegetable Korma' video for the info u need. Someone else mentioned boiling cashews in water for 10 min and then blending them in, along with that water.
Regarding cashews -- he added peanut butter (YES, PB) to butter chicken instead of cashews. He also substituted heavy cream with evaporated milk! I tried that recipe and could feel a hint of peanut butter -- it was good!
The cashew trick also works if you can't have dairy.
Hey! Indian here. Would suggest that you cut the onions finely and take it till golden brown. Would definitely increase the flavour manifold.
Not Indian here, but thoroughly agree. Caramelized onions make all the difference.
@@charlottekey8856 ya
What about roasting the veggies rather that oar boil? Would it still work and have more flavor?
@@crystalllllll Yeah roasting may add more flavor but traditionally in vegetable korma, fast cooking vegetables are used which are cut more finely. These veggies are then cooked in the gravy itself for 10-15 minutes. This helps in adding more flavor to the veggies as they take up the flavor of spices used in the sauce. Roasting may also work, I personally haven't tried it but you can give it a go.
@@crystalllllll yes some recipe versions do call for shallow frying the veggies instead of boiling them, this makes the dish more rich.
Great video!
Pro tip from South Asian: blend garlic and ginger and place them in the freezer in an ice cube tray. Makes it very easy and quick to add to marinades and other dishes!
Exactly my method.
Genius.
Woah great idea.
Base for almost every South Asian dish out there, so yeah makes perfect sense! Great tip
@@thomassowinski6765 yes! also north indian dishes. goes to show this mixture is extremely versatile and can be used in many variety of dishes.
I was just talking to one of the physicians I work with about this very thing. Indian/Thai spices can make ANYTHING taste good. A real easy way to put down a TON of veggies.
Ethiopian spices too! So good
The thing I love about watching Ethan's indian food videos, being an Indian myself, is he captures nuances that have escaped me even after years of daily cooking. The gluten window test on the Roti dough has changed by Roti game! :)
I just made this (it is indeed really good) and as a note, if you used coconut milk instead of coconut cream like I did, you probably will not need much, if any additional water. The coconut milk itself will provide enough moisture.
Made it! Used canned tomatoes instead, fresh tumeric and powdered ginger ,and 2 thai chili peppers and air fried the veggies dry @ 400 for 10min instead of boiling. Very yummy and healthy! Thanks!
Hey, ethan loving your videos, specially on Indian food, really glad you like our dishes 😊.
Only fools don't like Indian food! 🇮🇳💪♥️
Sometimes is a little bith tough on the spicy stuff, but overall love it!
One of my favorite cuisines for sure!
@@TheSlavChef Don't hesitate to reduce on the spices if the original amount doesn't agree with you. Although you can start by reducing the amount of red chilli powder/Kashmiri chilli powder before reducing other milder spices such as Turmeric or garam masala.
@@jason47hitmanforhire Yup, doing exactly that and works perfectly most of the time!
A bag of “California blend” frozen veggies (broccoli, cauliflower, and carrots) is perfect for korma. I add a can of chickpeas, diced tomatoes, onions, frozen peas and corn, and cashews as well. Packed full of veggies and so comforting.
Sounds yummy as HELL. but it's not a korma anymore lol, if u remove the cashews n corn it could be considered as Indian cuisine
@@ungamertipico7656 cashews are one of the basic ingredients for korma paste...
Cashews are sometimes used in the base in Indian korma
@@ungamertipico7656 well it’s indian soooo
@@ungamertipico7656 Korma is basically the base, the same Korma is used for many other Indian dishes. We make Chickpeas with same base. sometimes people add cashew powder to thicken the Korma. there are different variation of korma.
Starting out with a shoutout to the OG cookbook = extra advice + honoring the dish's cultural heritage. Thanks for quality content Ethan, keep up the good work!
Sir.....you done it well...a suggestion that don't waste the veg boiled water..it contains all the goodness of veg..so use it for kurma
I was just about to post the same thing. flavor and nutrients get boiled out in that water; why throw it away?
Yo, this man’s understanding of international food is amazingly diverse. This is what I’d eat for dinner on weekdays, so this is amazing to see.
Edit: It's lovely to see that this many people liked my comment. If you guys want a less rich and creamy mouth-feel and want a spicier kurma, try adding less cream. Sometimes, I just skip the cream and it's so ridiculously tasty and pretty spicy too. I'd definitely recommend giving it a try if you like the version that Ethan has made here.
Hi, how long does this last in the fridge, stored airtight? I wish videos stated that bc it's just a nice thing to know when you're trying to meal prep.
@@luci0818 I haven't put this in the fridge for more than a day, but I'd suggest trying the freezer. Adam Ragusea's method has you freeze the sauce or korma or any liquid into cubes in ice cube trays that can be dosed out into portions as needed. Usually, I do this with my arrabiatta sauce, but I'm sure that this would work for stews, pastes and kormas.
After 24 hours of freezing, you can release the cubes and place them into a bag so that the ice cube trays are left open for more sauces, stews and kormas!
This is in no way a qourma. Mahdhur Jaffrey should be ashamed of herself.
@@gulmeenay Nah, you're tripping.
@@aravindkrishna2043 Umm no just shocked at the crap that passes for Indian/Pakistani/Bangladeshi food these days.
As a vegetarian, i love finding new ways to eat vegetables. Def gonna try this!!
Tip from an Indian: Sautee the spices(cumin and mustard) first till all the raw aroma disappears and then add onion and chillies. Once the onion browns, add the garlic and ginger and sautee until the raw aroma disappears. Be careful not to burn the garlic ginger paste. Oh, and you'll get different tastes if you add ginger first and garlic second and vice versa. Now add the tomatoes and cook them till they're mushed. Now add the turmeric, coriander powder and chilli powder and saute until the raw smell disappears. Add the vegetables "along with the stock" after this and simmer for 10-15 mins. Enjoy the korma. Indian cooking is all about the sequence and the time it takes to sautee the spices and other ingredients. Oh, always use salt.
His "thardka" did look pretty good but you're right about the sequence. I normally add the garlic and the ginger at the same time. So I'm really curious about the difference in taste it would make depending on what I put in first. Could you elaborate on that a bit more? Or maybe for which dishes would it be recommened to first sautée the garlic and for which ones the ginger?
@@SingingSuperstar28 Adding ginger after the garlic will give the dish a more earthy flavour. A South Indian version named Ambur briyani is made in that sequence. It's a really simple briyani to make. You should try it. It uses kali jeera rice. I've never added garlic after ginger, but presume the garlic's flavour will predominate.
@@Sriram-ve4ge I've never heard of that dish before so I'll definitely check it out. Sounds interesting thanks 😊
I'm new to cooking Indian food and was wondering about the paste he made. It sounds like your advice is to NOT make a paste, but add the ingredients sequentially, is that correct? I'm also confused as you say to not burn the garlic ginger paste but also say to add the ginger first and the garlic second, can you please clarify this? Thanks!
@@8654ZuluFoxtrot You can do both. It will end up giving you a slightly different taste depending on if you use the ginger-garlic-paste or if you chop it and saute it. It sounds pretty complicated but the great thing about Indian cooking is that it's pretty forgiving. Just do whatever is easiest for you.
The most important thing is to not burn anything but not to keep anything too raw either
I really appreciate the home-specific approach, including process sequencing (hey, now's a good time to knock the dishes out while that simmers) rather than just throwing a recipe at us, you're motivating me to cook more.
I keep coming back here for the video where you finally say "and this dish is the secret to my legendary mustache". Still waiting...
I thought I was the only one... :-))
someday....
Maybe 1 video from now, or maybe 500 from now...but I'll work it in eventually.
You literally just stole my comment xD
I'm still waiting on the origin story of how Olgierd von Everec went from a robber baron to an American food tuber. Hearts of Stone only covered a tenth of that arc.
I love a guy who cleans while he is cooking.
Indian food is my all time favorite. It's so comforting, warm, delicious, and amazing.
Let's all be honest, Ethans immaculately groomed facial hair is the star of show.
true
comment is spot on :D
Imagine scrolling through your video’s comments only to learn that you’ve been upstaged by your own hair:
“Oh no... It’s just as I beard.”
Friend just shared this channel to me a few days ago, the facial hair was the first thing I noticed and why I keep coming back
agreed!
I love that include you pouring too much water or other simple oversights that plenty of us home cooks make, it's something that some of us might panic on, but knowing that it's a natural component to the recipe is really important
*We're not adding salt to make it salty, were adding salt to enhance what's already there.* That's a brilliant way to explain it, thanks!
I really appreciate you showing healthy yet still really delicious recipes. I absolutely love indian food, but also really need to eat more Vegetables, this is absolutely perfect
Dude, this stuff is awesome! Made according to your directions and the only thing I would change is the amount of everything!! I was expecting a bowl or two of leftovers and we had nuthin! Thanks.
I highly recommend using curry leaves here. They add such a great, super unique flavour.
Maybe it's not available in his place.. I think 🤔
@@alMeraki all Indian grocers sell dried curry leaves which certainly work well!
Indian food is one of the most underrated kinds of food IMO. Love recipes like this!
Depends where you are in the world to be honest. Indian food is huge in the UK and has influenced our diet to a similar level as Italian cuisine in America.
@@19peter96 yeah indian food to the UK is like what italian or mexican food is to the US. But yeah, it's also impossible to overrate indian food, it's just the absolute shit and also generally quite healthy(ish)
Underrated by whom?!
Indian cuisine is the best in the world! I don't know many people who disagree and those that do, just love their South East Asian neighbor's food a bit more.
Ive grown so much confidence seeing your realistic times and clean up and also more efficient, THANK YOU ethan
Two things:
1) A non Indian guy cooking Indian food, with lots of Indian people in the comments - not ripping him to shreds. You come off really well here, India.
2) Could you oven roast the vegetables before adding them? I'm thinking you might lose some of the taste by boiling and throwing away the water, and I thought that some caramellization might be nice. Or am I off base here?
You could roast it but its more of a personal preference. The boiled veggies make it soft and easy to consume. It is usually cooked with drumstick (which is a bit fibrous and tough to chew on).
Depends on how you like your vegetables. Traditionally, for casual home cooking, people do not consider the texture variety - trying to roast some vegetables. Also, the water used for boiling is often reused in thinning the gravy. Much like pasta water.
I love these videos. The time stamps while you are cooking are such a cool and realistic way to show cool times.
I really appreciate how open source you are about where your recipes come from as well.
Instead of making the masala in a mortar and pestle I like to use an immersion blender. I also like to fry my cumin and mustard seed before starting the sauce. Great video!
Pavan Go, YES of course, and ALWAYS as per the "blooming" of the spices in the oil or ghee first; thankfully my Indian friends have shared with me this secret.
Instead of making the masala, I like to buy a packet mix
@@MercSambo Packet mixes work great, but fresh ginger garlic paste is needed. The beauty of Indian food is that you can pretty much take the same blend of spices and throw it on anything.
I have an immersion blender but not a mortar and pestle, nor a spice/coffee grinder. I can’t picture how you use the immersion blender. Do you need to grind a lot at one time?
@@KM-pm6qe Nope. I fry cumin and mustard seeds until fragrant then add ginger-garlic paste with the onion and pepper and cook it down for a while then add the tomatoes and fry. Once you get everything in the pan cooked a little you can add the water and coconut cream/milk just until you cover everything then blitz it with the immersion blender. I like to do this with chickpeas since you can blend some of those up in the sauce to thicken it. It ends up a lot saucier than in the video, but I like it that way.
Hope that clears thinks up for you
This video is the last straw-I’m getting a mortar and pestle
Very underrated utensil IMO.
i use it all the time for garlic and herbs, you should get one!
mortar ;)
You definitely need a motor or you wont be going anywhere, but yeah mortar and pestle is the OG food processor.
@@etownsend9116 rofl haha
I veganized this just by replacing the yogurt with vegan yogurt and added hemp seeds at the end for protein, and it is SO GOOD!!! what a delicious way to get in so many veggies 😍😃 thanks so much!
Made this tonight with pumpkin and cardamom in place of coconut cream. It was amazing. I threw in some shredded coconut and butternut squash and I probably ate a full cup and a half with dinner.
And that's what I'm making for dinner tonight.
How was it
How was it
@@charltonchiggls4468 Pretty awesome!
@@thomasgarcia8118 Pretty awesome!
@@charltonchiggls4468 doesn't even taste like coconut. I hate coconut and this is good af
Quickly becoming one of my favorite cooking channels on YT. Lots of other good ones with high production and very elaborate and in depth cooking (baking our own bread and the like) but this is quick, healthy, delicious and relatively easy recipes and ideas for people to learn to cook well. Love it.
You've gotta be the best underrated home chef out there on youtube. The science bits, the subtle music(not overpowering n cheesy) & the diverse knowledge about global cusines is impeccable!
I love how this dude shows the *clean up*! It serious makes this so much better than other channels. Also, this dude looks like El Cirujano from the 1993 action flick, Sniper, starring Tom Berenger and Billy Zane.
Tip: frozen peas usually don't need to be cooked for more than a minute so add them at the very end to keep them bright green
Saag paneer is my favourite way to eat heaps of veggies. It's the best :")
Favorite cooking channel thus far. Straight to the point, cites source recipes, and helpful time stamps.
Thanks!
Made it today and absolutely loved it!
looks great, a suggestion would be to roast or light fry the vegetables instead of parboiling, IMO the texture is more pleasing and could help especially with children around the diner tabler
In some regional version we saute the vegetables with spices before adding sauce, which gives them a crunchy texture
Cashew paste or Poppy seed paste are also good replacements for coconut cream. Anything works equally good. The point of these is to bring creamy balance to the spices used.
This is a south indian based one, different from the north Indian ones that use cream, you can replace the yogurt tho, but it might be spicy, bt the coconut makes the korma really good
i love how useful and practical your videos are thanks for keeping it simple
Always looking for new vegetable dishes, thank you for sharing.
Dude that's exactly how my mom makes it, awesome dude
Hats off
💜Frm Chennai india
Haha I'm not indian or pakistani so I don't know how to spell but my pakistani in laws say chennai for chickpeas haha. Then again they are Punjabi so their Karahi sounds like "krai"
@@TheShows247it's spelt chana (chickpeas)
YaY finally MY FAVOURITE FOOD AS AN INDIAN
Love your cooking style!
Thanks for the content.
I love how you also give tips to optimize the cooking process.... cleaning dishes, cutting veggies etc. Amazing!!
You've been killing it with your videos. My wife and I look forward to them every week. 💯 We're trying the pablano tacos on Monday.
I made the pablano tacos a few days ago for me and my husband. He never wants regular tacos again. I did add shredded cabbage for a nice crunch. These were to die for.
OMG Ethan!!! Ur back with a dish that one of my housemates always made, she's from India and it's delicious.
I love your recipes! They are delicious, easy to put together and what I call "functional" - I always try to eat healthy and don't have too much time for cooking and your recipes seem perfect. Thanks!
Thank you for showing both the Nutritional Intake as also the clean up. Not enough videos do this in a way that doesn't inturpt the flow of the video yet still acknowledge it
When he bangs the table 3 times, you know it's bangin.
TIP: Since you added too much water and let it evaporate, seasoning it with salt/additional spices would go better after the extra liquid is gone. Otherwise it might be too salty at the end.
Bless you for this channel.
And now this will be on this week's menu at our household, thanks!
I would really love to see you try Pav bhaji! It is an extremely delicious and extremely popular Indian street food, and just another great way to use up whatever leftover vegetables you have in the fridge.
There wouldn't be any problems "par-roasting" the veggies would there? Seems like the roasted flavors might be a nice touch.
From experience, totally works
That was literally my first thought too! Doing this tonight
Yes or steam to keep those precious vitamins in.
Agree.we never parboil veggies-they cook in minutes in the pan
Could totally do that many regional indian recipes fry the vegetables before adding the sauces
The roll cut with the carrot was a great idea. I never thought about doing that before (I usually just dice or julienne carrots). Thanks! You learn something new every day.
Another terrific video. Your videos take competent home cooks to the next level because you don't skip important steps, and you make the concepts that guide your choices explicitly clear (and usually visualized with some kind of cool chart or something!). Thank you thank you thank you.
You gotta make kalam polo!
Uu no replay for verified channel's comment 🤔
Might I ask what that is?
Love the video, tho I would be cautious about using steel or cast iron pans/skillets with this kind of dish. Depending on how much yogurt,tomato or other foods with high acidity you use, you could easily nuke the seasoning off your cooking ware. Would recommend using stainless pot or skillet instead.
oh yes, exactly, learned the hard way, few tomatos too much and you get a naked pan that looks like new lmao
So many people worried about this with one tomato and a few tablespoons of yogurt! I wonder if everything combined is still acidic.
@@thisuniquechica You missed the whole point of my comment. Ethan is just giving an example what you can use for your recipe. Indian cuisine never has actual recipes, they just use whatevery they feel like. And I specificly said depending on how much acidic ingredients you use.
It looked like Ethan was using Anodized Aluminium, so no worries here in this vid.
You can use cast iron pan if it is seasoned. I have used it many times with tomato. Traditional (old times) Indian cooking was done in Clay pots and bronze (kansa) or bell metal pots.
At the grocery store right now shopping for the ingredients to make this food and looking through the video a little bit. I really appreciate all the ingredients and time stamps in the description
Really like how you often incorporate vegetables in a lot of your dishes! You make cooking look easy and healthy
I love how he says "taste test" and continues to devour half of the dish. 😂😂😂
I love indian vegetarian ! was your heat low when you added the yogurt ? it has a tendency to split apart.
Drop it down low
Bring it up real slow
I’m not writing the next lyric
In case children are reading
I found tempering the yoghurt in a separate bowl with a tiny bit of the hot (whatever’s in the pan) stops it from curdling. Add a bit at a time til the yoghurts warm and then add the whole thing to the pan.
I really appreciate the nutrition chart at the beginning
Love This. Look forward to trying this!
More simplified Indian food please!
My mum would throw a fit seeing somebody adding tomatoes and onions together as opposed to adding the tomatoes after the onions get translucent!
Ikr.. My mom would never do it either
Actually the onions should be browned.
Yep
Same XD
I made this, and it is so delicious. Thank you Ethan!
Definitely making this tomorrow night! I live in Minnesota, so I'm always on the lookout for comforting wintertime dishes that help me get all those veggies in, lol.
Pro-tip: some rice flour, corn flour or gram (chick pea) flour mixed into the yoghurt really helps in preventing the it from curdling!
Hey Ethan, love your Show! Could you do some simple meals with no/very few saturated fats? I have a health condition where i have to avoid them as much as i can. Thanks alot!!
Use a 0% fat Greek yogurt (I use Fage) and unsweetened almond milk :)
The almond milk has a little bit of fat but barely any
@@alecm4295 Hmm. It’s been my experience that almond milk tends to scald on direct heat (and acquire a bit of an off-taste) much more easily than dairy milk. Specifically, I feel like the mouthfeel is relatively thin-more like a skim milk-but, in trying to mitigate this, it will essentially burn on me before I can get it to reduce significantly.
Is this something you’re somehow accounting for when you cook with it?? Genuinely curious, because this is a nut I failed to crack. No pun intended.
Gotta try this...looks great!
Excellent recepi:) Thank you.
Ethan, how much of the cumin and mustard seed do you add? I'm guessing maybe a couple teaspoons of each?
Hi, not Ethan but I hope I can help. When making it at home we usually add 1/2tsp to 1tsp each of cumin and mustard. :)
Onions, then brussel sprouts, this guy is really tryna get us all to eat our greens 😅
Don't underestimate Brussel sprouts. Cooked correctly they can be incredibly tasty imo.
Though poorly cooked, they are indeed nasty
If you haven't fallen in love with brussel sprouts, I recommend at least trying to cut them in half, oil/salt/pepper and roast cut side down at 425-450 for 15-20 mins. I like mine super well done. Try them like this and then judge if you like them.
Boomers boiled them, and that's how they got their stereotypical "gross" veggie reputation.
@@VolvoCommand Boomers boiled everything.
I prefer the pan sear-and-steam method (hot pan, sear cut side down, lid on to steam while you sear). They come out with a gorgeous cut side and a creamy green side, rather than the full-burn you get with a roast (I'm looking at you, 2019 BA Thanksgiving recipe video ... sprouts should still be green, not brown or black). Hit with some lemon, bacon bits, and you're good.
Or thin-sliced in a salad like Ethan did. That was pretty good, too.
@@toddosty I love them that way too. I use the america's test kitchen method. I was suggesting roasting to Kevin because it is the easiest. I know I didn't have the best handle on heat control of a frying pan when I started out. Roasting is almost impossible to mess up unless you don't use a timer.
@@alecm4295 I like my brussel sprouts to be cooked outside.
Just tried this, AMAZING !
Glad I saw this video today, I've been looking for more vegetable based dishes and I'm very curious to try this out! It looks delicious!
Shoutout to the potato that successfully escaped at 3:12
LOL Thanks for the unexpected!
Next comes "The Great Potato Rebellion," followed by an onion blitz and total potato anarchy.
:-)
How did you know we're trying to eat more vegetables?! hahha Now I have something else to do with my mortar pestle too!
This looks tasty and we have a lot of choices for seasonings and vegetables on hand. Definitely going to show this to my partner to try.
Thx I make this all the time now! I changed up your recipe a bit I like it a lil spicier but I love how easy you made it and the way you present things
Anyone know what mortar & pestle he’s using? Would love a link if it’s on Amazon or something :)
It looks almost effortless, right?
my Maa makes it exactly like this and I too learned to make it this way. Easy, simple and fkin tasty
Looks great. I'm trying this tomorrow!
Beautiful sink! Great size and simplicity!
That butcher’s knife made my anxiety go 📈📈📈📈
Heeeeeeere's Ethan!
I'm vegetarian but i use a butcher's knife to cut all my veggies! i would recommend trying it out (keeping safety in mind of course), the heavier weight makes it easier to use imo and the large surface area of the blade makes it easy to slide/move/transfer large quantities of chopped stuff into a separate bowl/pot etc.
Too bad, he didn't provide a link to purchase that knife
I think it’s a Chinese knife rather than a butcher’s knife, J Kenji Lopez-Alt also uses one for general purposes
Yeah it is a general-purpose Chinese chef knife, but a pretty useful one!
looks so good, almost like a vegetarian chicken pot-pie filling. (:
Thanks a million for this vegetarian dish, I made this and it came out delicious and will now be a regular dish for meals. I used Jamaican Curry as one of the spices and and it rocks.
Thanks for the recipe! I will make it this week.
Ingredient report:
Mayo and pickled onions were not seen in this video.
This has been your ingredient report.
D: How can this even be a real video without these?!?!?!
Add quail eggs and it looks the same as one we have here in philippines
Do u guys have a korma variant too?
Thank you for explaining my traditional cuisines to me.
This is a wonderful recipe. i made it tonight and it is delicious. i also added at the end a squeeze of line along with the chopped cilantro as curry loves lime!