Uploaded June 2025 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE A QUICK + EASY Red Kidney Bean Curry recipe today!
LAY HO MA (how's it going in Cantonese)! This is one of those beautiful recipes that impressive enough to serve at a nice restaurant, but easy enough to make in the comfort of your own kitchen. Join me in this episode and learn how to make a delicious red kidney bean curry recipe to enjoy tonight!
INGREDIENTS:
1 1/2 cups basmati rice
4 cardamom pods
1 1/2 + 1/4 cup water
1 red onion
5 pieces garlic
medium piece ginger
1 long red chili pepper
1 + 1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp salt
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp coriander
1 tsp turmeric
540ml can red kidney beans
800ml can chopped tomatoes
1 tsp garam masala
handful of fresh spinach
fresh cilantro to serve
DIRECTIONS:
1. Place the basmati rice into a small saucepan, then rinse and drain 2-3 times. Crush the cardamom pods and add to the rice along with 1 1/2 cups of water. Heat the saucepan on medium high heat. When the water starts to bubble, give it a good stir. Then, cover and cook on medium low for 15mins
2. Finely dice the red onion. Crush, peel, and finely chop the garlic and ginger. Finely chop the long red chili pepper
3. Heat up a sauté pan to medium heat. Add in the chili oil followed by the cumin and fennel seeds. Fry the seeds for a few seconds. Add in the red onion, garlic, ginger, and red chili pepper. Sauté for 4-5mins
4. After 15mins, turn the heat off on the rice and allow it to steam further for another 10mins
5. To the sauté pan, add the salt, smoked paprika, sweet paprika, coriander, and turmeric. Stir and cook for about 30 seconds. Add in about 1/4 cup of water and give the pan a good stir
6. Rinse and drain the canned red kidney beans. Add to the pan and stir. Use a spatula or fork to mash some of the beans while it cooks. Continue to stir and cook for a couple of minutes. Add in the can of chopped tomatoes and stir well. Stir in the garam masala and cook for a couple of minutes
7. Add in a handful of fresh spinach, then cover and cook for about 4-5mins. In the meantime, the rice should be done. Remove the cardamom seeds, then fluff and plate the rice. Plate the the red kidney bean curry with the rice. Garnish with fresh cilantro and a drizzle of chili oil to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/oU8NoR1PeSU
ID: 4D4OZWPYOCUYBUXV
ID: F15QKJKXVXYSM3CR
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A QUICK + EASY Red Kidney Bean Curry recipe today!
LAY HO MA (how's it going in Cantonese)! This is one of those beautiful recipes that impressive enough to serve at a nice restaurant, but easy enough to make in the comfort of your own kitchen. Join me in this episode and learn how to make a delicious red kidney bean curry recipe to enjoy tonight!
INGREDIENTS:
1 1/2 cups basmati rice
4 cardamom pods
1 1/2 + 1/4 cup water
1 red onion
5 pieces garlic
medium piece ginger
1 long red chili pepper
1 + 1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp salt
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp coriander
1 tsp turmeric
540ml can red kidney beans
800ml can chopped tomatoes
1 tsp garam masala
handful of fresh spinach
fresh cilantro to serve
DIRECTIONS:
1. Place the basmati rice into a small saucepan, then rinse and drain 2-3 times. Crush the cardamom pods and add to the rice along with 1 1/2 cups of water. Heat the saucepan on medium high heat. When the water starts to bubble, give it a good stir. Then, cover and cook on medium low for 15mins
2. Finely dice the red onion. Crush, peel, and finely chop the garlic and ginger. Finely chop the long red chili pepper
3. Heat up a sauté pan to medium heat. Add in the chili oil followed by the cumin and fennel seeds. Fry the seeds for a few seconds. Add in the red onion, garlic, ginger, and red chili pepper. Sauté for 4-5mins
4. After 15mins, turn the heat off on the rice and allow it to steam further for another 10mins
5. To the sauté pan, add the salt, smoked paprika, sweet paprika, coriander, and turmeric. Stir and cook for about 30 seconds. Add in about 1/4 cup of water and give the pan a good stir
6. Rinse and drain the canned red kidney beans. Add to the pan and stir. Use a spatula or fork to mash some of the beans while it cooks. Continue to stir and cook for a couple of minutes. Add in the can of chopped tomatoes and stir well. Stir in the garam masala and cook for a couple of minutes
7. Add in a handful of fresh spinach, then cover and cook for about 4-5mins. In the meantime, the rice should be done. Remove the cardamom seeds, then fluff and plate the rice. Plate the the red kidney bean curry with the rice. Garnish with fresh cilantro and a drizzle of chili oil to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/oU8NoR1PeSU
ID: 4D4OZWPYOCUYBUXV
ID: F15QKJKXVXYSM3CR
