Yeung Man Cooking | The BUDGET FRIENDLY curry recipe you've BEAN looking for @YEUNGMANCOOKING | Uploaded March 2023 | Updated October 2024, 21 minutes ago.
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THIS TASTY VEGAN CURRY RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! This budget friendly recipe is sure to delight your palate and your pocketbook. Join me in this episode and learn how to make an easy chana (chickpea) masala curry recipe right at home. Let's begin!
Ingredients:
1 onion
1 long green chili pepper (also called finger chili)
2-3 pieces garlic
small piece ginger
400ml canned chickpeas (mayo recipe youtu.be/huBM4lBKJpk)
4 cardamom pods
1 1/2 tsp coriander seeds (or ground)
1 1/2 tsp sweet paprika
1/2 tsp smoked paprika
1/2 tsp turmeric
2 tsp garam masala
generous pinch of salt
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 1/2 tsp cumin seeds
2 cups strained tomatoes
100g spinach
2-3 tbsp coconut cream
few sprigs cilantro
Directions:
1. Finely chop the onion and long green chili pepper. Grate the garlic and ginger
2. Rinse the canned chickpeas with some water and set it aside. Prepare the spices by removing the cardamom pod shells to extract the seeds and grinding the whole coriander seeds. Then, add the sweet paprika, smoked paprika, turmeric, garam masala, salt, and set aside
3. Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin seeds. Fry for a few seconds
4. Add the onions and green chili peppers. Sauté for 3-4min. Add the garlic and ginger. Sauté for 2-3min
5. Add in the spices and sauté for about a minute. Add the chickpeas and strained tomatoes. Give the pan a good stir
6. When the gravy starts to bubble, add in the spinach. Cover and cook on medium low for 15min
7. Add about 2 tbsp of coconut cream and stir
8. Plate and garnish with fresh cilantro and a drizzle more coconut cream
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!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/NH_BFMAmL00
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THIS TASTY VEGAN CURRY RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! This budget friendly recipe is sure to delight your palate and your pocketbook. Join me in this episode and learn how to make an easy chana (chickpea) masala curry recipe right at home. Let's begin!
Ingredients:
1 onion
1 long green chili pepper (also called finger chili)
2-3 pieces garlic
small piece ginger
400ml canned chickpeas (mayo recipe youtu.be/huBM4lBKJpk)
4 cardamom pods
1 1/2 tsp coriander seeds (or ground)
1 1/2 tsp sweet paprika
1/2 tsp smoked paprika
1/2 tsp turmeric
2 tsp garam masala
generous pinch of salt
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 1/2 tsp cumin seeds
2 cups strained tomatoes
100g spinach
2-3 tbsp coconut cream
few sprigs cilantro
Directions:
1. Finely chop the onion and long green chili pepper. Grate the garlic and ginger
2. Rinse the canned chickpeas with some water and set it aside. Prepare the spices by removing the cardamom pod shells to extract the seeds and grinding the whole coriander seeds. Then, add the sweet paprika, smoked paprika, turmeric, garam masala, salt, and set aside
3. Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin seeds. Fry for a few seconds
4. Add the onions and green chili peppers. Sauté for 3-4min. Add the garlic and ginger. Sauté for 2-3min
5. Add in the spices and sauté for about a minute. Add the chickpeas and strained tomatoes. Give the pan a good stir
6. When the gravy starts to bubble, add in the spinach. Cover and cook on medium low for 15min
7. Add about 2 tbsp of coconut cream and stir
8. Plate and garnish with fresh cilantro and a drizzle more coconut cream
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!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/NH_BFMAmL00
