Uploaded September 2025 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A QUICK 30MIN LENTIL CURRY RECIPE TO ENJOY TONIGHT!
LAY HO MA (how's it going in Cantonese)! Life is busy, but that shouldn't stop you from eating well in the comfort of you own home! Join me in this episode and learn how to make a fast 30min lentil curry recipe that you'll want to make a on repeat!
INGREDIENTS:
350g extra firm tofu
pinch + 1 tsp salt
pepper to taste
1 1/2 cup basmati rice
3 cardamom pods
1 1/2 + 2 1/2cups water
2 tsp chili oil (youtu.be/IkBWsfsEVkM)
1 1/2 cups red lentils
1 red onion
2 pieces garlic
1 red chili pepper
2 tbsp avocado oil
1 tsp cumin seeds
1 tsp fennel seeds
1 cup cherry tomatoes
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp turmeric
1/2 cup coconut cream
100g spinach
1 tbsp garam masala
DIRECTIONS:
1. Preheat the oven to 400F. Pat dry the extra firm tofu with a paper towel. Slice the tofu into bite sized cubes and spread onto a baking tray lined with parchment paper. Season with a pinch of salt and pepper to taste. Bake in the oven for 20-25mins
2. Rinse and drain the basmati rice in a small saucepan. Crush the cardamom pods and add to the rice. Add 1 1/2 cups water and 2 tsp of chili oil. Heat on medium high heat. When the water begins to bubble, give the rice a good stir, and turn the heat to medium low. Cover and cook for 15min
3. Rinse and drain the red lentils and set aside. Finely dice the red onion, garlic, and the red chili pepper. Heat up a sauté pan to medium heat. Add in the avocado oil followed by the cumin and fennel seeds. Fry the seeds for about 30 seconds
4. Add the red onions and sauté for 4-5mins. Slice in half the cherry tomatoes. Add the garlic and red chili pepper into the pan and sauté for a couple of minutes. Add 1 tsp salt, smoked paprika, cayenne pepper, and turmeric. Add in the cherry tomatoes and sauté for another couple of minutes
5. After 15mins, turn the heat on the rice off and allow it to steam further for another 10mins
6. Add the red lentils to the sauté pan and stir. Add in 2 1/2 cups of water and the coconut cream (save a little bit for garnish). Turn up the heat and bring to a boil. Then, turn the heat down to just under medium. Give the pan a stir and cover and cook for 8-10mins
7. Add the spinach to the pan and stir to wilt down. Add the garam masala and stir. Add the baked tofu into the pan and give it one last stir. Remove the cardamom pods from the rice and fluff with a rice paddle. Plate and garnish with some coconut cream 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/mX6m-B3onbY
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A QUICK 30MIN LENTIL CURRY RECIPE TO ENJOY TONIGHT!
LAY HO MA (how's it going in Cantonese)! Life is busy, but that shouldn't stop you from eating well in the comfort of you own home! Join me in this episode and learn how to make a fast 30min lentil curry recipe that you'll want to make a on repeat!
INGREDIENTS:
350g extra firm tofu
pinch + 1 tsp salt
pepper to taste
1 1/2 cup basmati rice
3 cardamom pods
1 1/2 + 2 1/2cups water
2 tsp chili oil (youtu.be/IkBWsfsEVkM)
1 1/2 cups red lentils
1 red onion
2 pieces garlic
1 red chili pepper
2 tbsp avocado oil
1 tsp cumin seeds
1 tsp fennel seeds
1 cup cherry tomatoes
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp turmeric
1/2 cup coconut cream
100g spinach
1 tbsp garam masala
DIRECTIONS:
1. Preheat the oven to 400F. Pat dry the extra firm tofu with a paper towel. Slice the tofu into bite sized cubes and spread onto a baking tray lined with parchment paper. Season with a pinch of salt and pepper to taste. Bake in the oven for 20-25mins
2. Rinse and drain the basmati rice in a small saucepan. Crush the cardamom pods and add to the rice. Add 1 1/2 cups water and 2 tsp of chili oil. Heat on medium high heat. When the water begins to bubble, give the rice a good stir, and turn the heat to medium low. Cover and cook for 15min
3. Rinse and drain the red lentils and set aside. Finely dice the red onion, garlic, and the red chili pepper. Heat up a sauté pan to medium heat. Add in the avocado oil followed by the cumin and fennel seeds. Fry the seeds for about 30 seconds
4. Add the red onions and sauté for 4-5mins. Slice in half the cherry tomatoes. Add the garlic and red chili pepper into the pan and sauté for a couple of minutes. Add 1 tsp salt, smoked paprika, cayenne pepper, and turmeric. Add in the cherry tomatoes and sauté for another couple of minutes
5. After 15mins, turn the heat on the rice off and allow it to steam further for another 10mins
6. Add the red lentils to the sauté pan and stir. Add in 2 1/2 cups of water and the coconut cream (save a little bit for garnish). Turn up the heat and bring to a boil. Then, turn the heat down to just under medium. Give the pan a stir and cover and cook for 8-10mins
7. Add the spinach to the pan and stir to wilt down. Add the garam masala and stir. Add the baked tofu into the pan and give it one last stir. Remove the cardamom pods from the rice and fluff with a rice paddle. Plate and garnish with some coconut cream 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/mX6m-B3onbY
