Chef Eric Adjepong, Top Chef finalist, James Beard Award winner and Bowery Farming Culinary Advisor, is in his home kitchen making Coconut Chickpea Curry. Eric makes this quick and easy dish using pantry staples like canned coconut milk and chickpeas. He also blends Scotch bonnet peppers and vinegar together to make his own hot sauce, adding heat to the curry. He finishes off the dish with some fresh mustard greens and serves it with coconut rice, resulting in a satisfying and spicy vegan curry that is balanced by the subtle sweetness of coconut milk. Check out the recipe here: https://www.vice.com/amp/en/article/g5bm3m/coconut-chickpea-curry-recipe
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