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LEARN HOW TO MAKE A QUICK WEEKNIGHT FRIENDLY CHICKPEA CURRY RICE RECIPE TONIGHT!
LAY HO MA (how’s it going in Cantonese)! It’s always exciting to make food in your very own kitchen that’s worthy of being served at an amazing restaurant. Join me in this episode and learn how to make an easy curry basmati rice recipe with crispy baked chickpeas. Let’s begin
Ingredients:
1 red onion
400ml canned chickpeas
1 tsp smoked paprika
pinch + 1 tsp salt
pepper to taste
drizzle of avocado oil
3-4 pieces garlic
2 long green chili peppers
1 tomato
2 cups basmati rice
2 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)
1 tsp cumin seeds
1 tsp crushed coriander seeds
1/2 tsp cayenne pepper
1 tsp sweet paprika
2 tsp curry powder
2 cups water
Directions:
1. Pre-heat the oven to 350F
2. Slice half of the red onion and place into a mixing bowl. Rinse and drain the canned chickpeas, then add to the red onions. Add the smoked paprika, a pinch of salt, pepper to taste, and a drizzle of avocado oil. Toss to mix together. Then, spread onto a baking tray lined with parchment paper. Bake in the oven for 30-35min
3. Finely chop the other half of the red onion. Roughly chop the garlic and finely chop the long green chili peppers. Dice the tomato
4. Rinse and drain the basmati rice 2-3 times and set aside
5. Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin and crushed coriander seeds. Fry for about 1min
6. Add the red onions and sauté for a few minutes. Add the garlic and green chili peppers. Sauté for a couple of minutes
7. Add the cayenne pepper, sweet paprika, and curry powder. Give the pan a good stir. Add the tomatoes and 1 tsp salt. Sauté for a couple of minutes
8. Add the rice and sauté for another minute. Then, add the water, turn the heat to medium high, and give the pan a good stir. When the water begins to bubble, turn the heat to medium low. Give the pan a good stir. Then, cover and cook for 15min
9. When the chickpeas are done, turn the oven off. After 15min, turn the heat off on the rice and let it steam further for another 10min
10. Transfer the chickpeas to the rice and gently fold to combine. Plate and serve with fresh cilantro
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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.
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