Curried Peanut Cauliflower Rice
How do you make cauliflower delicious? With a few spins in the food processor and warm spices like ginger, turmeric, curry and cloves. Toss in fresh apples and peanuts for extra protein and flavor and you've got a power-packed side for any meal.
Visit nationalpeanutboard.org for the full recipe.
Have peanut butter? Try these Noodles!
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LEARN HOW TO MAKE A TASTY PEANUT BUTTER UDON NOODLES RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! Peanut butter is definitely not just for toast. Join me in this episode and learn how to make a deliciously nutty peanut butter udon noodles recipe today!
Ingredients:
3 tbsp peanuts
1 tbsp white sesame seeds
3 pieces garlic
2 sticks green onions
250g udon noodles
1 tbsp chili oil (
1 tsp sweet paprika
1 tsp toasted sesame oil
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp rice vinegar
1 tbsp maple syrup
2 tbsp peanut butter
2 tbsp water
Directions:
1. Bring a pot of water to boil for the noodles
2. Heat a frying pan to medium heat. Add the peanuts and white sesame seeds. Toast for 1min. Transfer to a pestle and mortar. Then, coarsely crush and set aside
3. Grate the garlic and chop the green onions
4. Boil the udon noodles for half the time to package instructions (in this case 3min)
5. Heat up the frying pan to medium low heat. Add the chili oil followed by the garlic. Cook for about 45 seconds. Then, add the sweet paprika, toasted sesame oil, soy sauce, dark soy sauce, rice vinegar, maple syrup, peanut butter, and 2 tbsp water. Give the pan a good stir
6. Strain out the noodles and add to the peanut sauce. Add the green onions, turn the heat to medium, and cook the noodles for a couple of minutes while stirring
7. Plate the noodles and sprinkle over the crushed peanuts and white sesame seeds
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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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Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
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This easy Tomato Masala Recipe will keep you CURRY-ING ON
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LEARN HOW TO MAKE AN EASY VEGAN / VEGETARIAN TOMATO MASALA CURRY RECIPE RIGHT AT HOME!
LAY HO LAY HO! Deliciously savoury and aromatic dishes like this feels like a warm hug in a bowl. Join me in this episode and learn how to make a homemade quick tomato masala recipe today! Let's begin
Ingredients:
1/4 cup peanuts
1/4 cup sesame seeds
1/3 cup dried coconut
1 cup water
3 pieces garlic
2 onions
small piece ginger
2 long green chilies
4 tomatoes
3 + 1 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
1g curry leaves
10g fresh mint
1/4 tsp turmeric
1/2 tsp sweet paprika
1/2 tsp cayenne pepper
1 1/2 tsp garam masala
1/2 tsp salt
few sprigs cilantro
serve with naan + rice
Directions:
1. Heat up a sauté pan to medium heat. Toast the peanuts, sesame seeds, and dried coconut for 3-4min. Set aside
2. Transfer the toasted ingredients to a blender. Add the water and blend on high until liquified
3. Finely chop the garlic, onions, ginger, and long green chilies. Quarter the tomatoes
4. Heat the sauté pan back to medium heat. Add the olive oil followed by the cumin and coriander seeds. Cook for 2-3min
5. Add the curry leaves and onions. Sauté 4-5min. Then, add the garlic, ginger, green chilies, and fresh mint. Sauté for another 2-3min
6. Add the turmeric, sweet paprika, cayenne pepper, garam masala, and salt. Sauté for another 2-3min
7. Make a well in the middle of the pan and 1 tbsp olive oil. Add the tomatoes and sauté for 3-4min
8. Pour in the peanut/coconut mixture. Stir and cook for about 5min. Then, cover and cook on medium low for 10min
9. Plate the curry and garnish with freshly chopped cilantro. Serve with naan and freshly steamed basmati rice!
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
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Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
1-Pot Chickpea Tomato Peanut Stew (West African-Inspired) | Minimalist Baker Recipes
A thick, creamy dairy-free soup inspired by African Peanut Stew. This simple version is made with chickpeas, tomatoes, and peanut butter all in 1 pot!
Full Recipe:
Peanut stew has its origins in West Africa and is made with a base of ground nuts or nut butter (typically peanuts) and tomatoes. It’s more traditionally known as Maafe, Nkate Nkaway, and Ghanaian groundnut stew.
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Waldorf Salad with Curried Spanish Peanuts and Coconut | Recipe
It starts out like other Waldorf salads but I kick it up a notch with the Spicy Curried Spanish Peanuts, then I add Coconut. And man is it ever a great combination of flavor and texture.
Printable Recipe Link: