Kinda amazing. I added agave syrup, vanilla, and cinnamon, and used chickpea milk instead of almond. I cooked it ~5 minutes longer than suggested to get a softer texture. Topped with roasted chestnuts! A half batch made a bit too much — for me it’s 3 servings from a half batch made.
Amazing - literally better than anything I’ve had in restaurants. Spicy as h*** too. Not inedibly spicy, just enough to linger a long while. Stirred in air fried tofu and a bunch of veg sautéed in sesame oil with garlic. I had garlic-ginger-chili paste from another dish so used that instead of the garlic and ginger.
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