I didn't have the correct spices, so I swapped them with a teaspoon of a very mild but very fragrant Garam Masala powder, to which I added half a teaspoon of smoked paprika and half a teaspoon of coriander. Stirred the spices while the onion was cooking with garlic and ginger in coconut oil. Then I added the rest of the ingredients with some of the chickpeas' cooking water and I partially smashed the whole thing the last few minutes with a potato smasher, to leave it chunky. Served over cardamom infused basmati rice, it was great! It will leave you with plenty of leftovers! We portioned and freezed ours, to be used "to go" or on a busy weeknight. Only downside I found: it's not 15 minutes prep and it's definitely not 30 minutes cooking, especially if you want to reduce down the liquids to a thicker sauce. Will do it again for sure.

Incredibly delicious !!! I still can't get over it. Easy to make, super creamy, incredibly tasty.

I replaced the chickpeas with tofu, left out the nutritional yeast and added a beetroot. Loved it. I also love the original recipe by the way. 😍

I love how quick this curry recipe is! I realised I had no coconut milk too late in the making, so added some spoons of coconut yoghurt instead! I don’t know how different it tastes from the original recipe, but I quite like it! I had it with basmati rice, kale, chutney, and cashews for crunchiness ❤️

Hi there! Will make this recipe for dinner and I was wondering where we can find the high protein flatbread you mentioned on the video?

My first time trying the app and a Gigi recipe. I wanted to use what I had in my pantry, so, with the help of AI (which was more useful than what I expected!) I replaced it with lentils, and also was able to substitute other ingredients. My first curry ever and I’m super excited!! ❤️

Should we slightly mash the sweet potato or is that just an indicator of tenderness

Loved this! Just made it today and it turned out great. I made a few tweaks. I doubled the garlic and all the seasonings because I like a more vibrant flavour. I also think I made cut my sweet potato pieces too big. They were in about 1/2 to 1 inch cubes so I ended up using my hand immersion blender to smooth out the sauce a bit while still leaving some chunks before I added the chick peas and coconut milk. Would recommend!!!

I didn't have tomatoes so I put zucchini and miso paste instead of nutritional yeast. Also added home made pasata with minced vegetables. It was delicious❤️.

Really yummy, Indian pickles goes great with it 🥰

So good! Didn’t have fenugreek, but perf without too.

Yummy ! I did add a big dollop of thai red curry paste...I needed more flavor. I used pumpkin and sweet potato and served with bulgur.

Used passata, resulted in too much water, so took the lid off to let the water evaporate and took half the coconut cream. Added 3 large shitakes in the end. Love it 😍

I made this curry, doesn't look near as pretty as Gigi's!!! I changed it up a little using black beans instead of chickpeas (didn't have any) and put some silverbeet in because we have an abundance in the garden so it gets put in EVERYTHING! Yummy curry!