Rapidly becoming a fave, especially for road trip breakfasts. Swapped almond butter for the peanut butter — much better. Used 50-50 sunflower and pumpkin seeds. Added 1.5T chia seeds and probably 1/3c pecans. Brown sugar for the dry sweetener, agave for the wet. Next time maybe use date syrup for part?
Okay as a base but needed a lot of tweaking. Doubled the cornstarch and it still felt a bit thin. Needed salt and more sugar to balance it. Used one habanero since that’s what I had. Added a bit of smoked paprika at the end to round out the flavour. Pretty good once it sat for a bit.
Pretty tasty but needed a lot of salt — probably 2tsp. I used homemade salsa and no-salt stock, so that’s probably why. Added 1/2 jalapeño and could probably boost it to a whole. A wild/brown rice blend was nice — the wild rice stayed just toothy enough. Stir less! It breaks down with stirring.
Surprisingly good — definitely the best chickpea curry I’ve made. I used black chickpeas and a boatload of cherry tomatoes. The Kashmiri chili powder gave it a nice, subtle warmth and I used smoked paprika for the finishing oil and enjoyed the smokiness.
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