The INCREDIBLE Curry Pea Soup Recipe you can make quick and SPLIT!
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LAY HO LAY HO indeed today! This deliciously flavour rich soup is a total warm hug in a bowl. Join me in this episode and learn how to make an incredible curry split pea soup recipe right at home!
Ingredients:
1 cup dried split peas (soaked overnight)
400ml canned chickpeas (mayo recipe
1 1/2 tsp salt
pepper to taste
1/2 tbsp smoked paprika
4 tbsp olive oil
3 pieces garlic
1 onion
2 carrots
2 sticks celery
2 russet potatoes
1 tomato
1 tsp chili flakes
2 tbsp curry powder
8 cups water
garam masala to serve
fresh arugula to serve
chili oil to serve (
Directions:
1. Soak the dried split peas overnight with about 3 cups of water. Then, rinse and drain when ready to cook
2. Preheat the oven to 375F
3. Rinse and drain the canned chickpeas and toss in a large mixing bowl along with a pinch of salt, pepper, 1/2 tbsp smoked paprika, and 2 tbsp olive oil
4. Spread the chickpeas onto a baking tray lined with parchment paper
5. Finely chop the garlic and onion. Chop the carrots and celery into small pieces. Chop the potatoes into small cubes and dice the tomato
6. Bake the chickpeas in the oven for 40min
7. Heat up a stock pot to medium heat. Add 2 tbsp olive oil followed by the onions and garlic. Sauté for 5-7min
8. Add the carrots and celery. Sauté for another 4-5min, then add the salt, chili flakes, and curry powder. Sauté for about 1min
9. Add the tomatoes and sauté for a couple of minutes. Add the split peas, potatoes, and water. Turn the heat to medium high. When the soup comes to a boil, cover and cook on medium for 25min
10. Carefully transfer 4-5 cups of soup into a blender. Then, blend on medium high for a few seconds. Pour the blended soup back into the pot and give it a good stir
11. Plate the soup and garnish with some more chili flakes, a pinch of garam masala, some crispy chickpeas, some fresh arugula, and a good drizzle of chili oil
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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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EASY GREEN MUNG BEAN CURRY || VEGAN RECIPE
INGREDIENTS
1 1/2 cups of green mung beans, washed
3 tbsp of cooking oil
1 small bay leaf
1 tsp of cumin seeds
2 cloves of garlic, sliced
1 medium size onion, sliced
1 tbsp of ginger garlic paste
2 medium size tomatoes, chopped
1 tsp of ground coriander
3/4 tsp of ground turmeric
1 tsp of ground red chilli
1/2 tsp of ground cumin
2 vegetable stock cubes
salt to taste
some chopped coriander leaves
NOTE - Adjust the spices according to your taste.
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Delicious White Bean Cauliflower Curry ???? Natural, Healthy Vegan Curry Recipe!
This white bean and cauliflower curry is a great side dish or main course for your next meal prep session or dinner with loved ones.
➡️ It’s a great source of vitamins, minerals, and fiber, which are great for vegans and non-vegans alike!
Join me in the kitchen for a quick crash course on how to make an impressive curry-based soup!
This recipe does take some time, but its rich and natural flavors make it worth it. So, whether you’re looking to add more nutrients and fiber to your diet or remove meat, this is a great recipe to add to your range!
???? Do you remember the first time you tried curry? Let me know what your reaction was like in the comments below!
▶️ RECIPE INGREDIENTS: (3 - 4 servings)
500g Cauliflower (Cut into large florets)
2 Cups / 1 Can (540ml can) Cooked White Kidney Beans / Cannellini Beans
2 Cups / 300g Fresh Tomatoes
17g / 4 to 5 garlic cloves
7g / 1/2 Inch Ginger
3 Tbsp Olive oil
1+1/2 Cup / 200g Onion - Finely Chopped
1 Teaspoon Turmeric
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I have added 1+3/4 Teaspoons of pink Himalayan salt)
3 Cups / 700ml Vegetable Broth (low sodium)
Garnish:
1/2 cup / 20g Cilantro / Coriander leaves - finely chopped
Freshly Ground Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of Olive oil (I have added 1 tablespoon of Organic Cold Pressed Olive Oil)
OPTIONAL - You can also add some lemon juice if you like it a bit tangy
▶️ METHOD:
Add the tomatoes, garlic and ginger to a blender and blend it to a fine puree. Set aside.
To a heated pot add the cooking oil, onion, 1/4 teaspoon salt and fry it on medium high heat until the onion caramelized.
[PLEASE NOTE: Reduce the heat to medium or medium-low before adding the spices, this will prevent it from burning]
Now add the turmeric, ground cumin, ground coriander, cayenne and fry it for a few seconds. DO NOT fry it for too long other the spices may burn and burnt spices tastes bitter. Add the puree and cook on medium to medium-high heat until it forms a thick paste and the oil starts to separate.
Add the cooked white beans, salt ,vegetable broth. Mix well and cover and cook for 10 minutes on medium-low to low heat, this will blend/intensify all the flavours.
Uncover and add the cauliflower and cook for 7 minutes or until the cauliflower is cooked but still has a bite to it.
Uncover and turn the heat to medium-high and cook for another 1 to 2 minutes or to your desired gravy consistency. Turn off the heat. Garnish it with cilantro, ground black pepper and a drizzle of olive oil. You can also add some lemon juice if you like it a bit tangy. Mix very gently and serve hot with rice or any flatbread of your choice.
▶️ IMPORTANT TIPS:
- Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
- Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish
- Reduce the heat before adding the spices, this will prevent it from burning - burnt spices will make the dish bitter
- The garnish is what completes the dish so please do not skip any of the ingredients
- Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Subscribe to Food Impromptu here ⤵️
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#WhiteBeanCauliflowerCurry #HealthyCurry #VeganCurry #WhiteBeanCurry #CauliflowerCurry #healthyrecipes #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #Vegan #PlantBased #PlantBasedCooking #EasyVeganRecipe
EASY SPLIT BROAD BEANS (FAVA BEANS) CURRY RECIPE / VEGAN RECIPE / BLUEBELL RECIPES
#beanscurry #broadbeanscurry #favabeansrecipes
INGREDIENTS
1 and 1/2 cups of split broad beans (fava beans)
3 tbsp of cooking oil
1 tsp of cumin seeds
2 small bay leaves
1 medium size onion, sliced
1 tsp of ginger&garlic paste
1 large tomato, sliced
1 tsp of ground coriander
1/2 tsp of ground turmeric
1 tsp of ground red chilli
2 vegetable stock cubes
salt to taste
3 green chillies (optional)
some chopped coriander leaves
Coconut curry kidney Beans Recipe VEGAN East African Swahili style
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INGREDIENTS:
* 3 cups kidney Beans
* 2 cups coconut milk
* 3 tbsp cold pressed coconut oil
* Salt
* 1/2 tsp Curry
* 1/2 tsp Black Pepper
* 1 cup chopped tomatoes
* 1 cup chopped green bell pepper
* optional pinch pepper flakes
* 1 & half cups chopped Shallot onions
* 1 tbsp minced garlic
* 1 optional whole Thai chili
* 2 whole garlic for cooking beans
* 4 sprigs scallion/spring onions bundled
* 1 tbsp chopped ginger
* water 1 liter for cooking beans, and extra as needed.
Directions
soak the beans for 1 hour
wash the beans add water to cover the beans
add garlic , chopped onions, spring onions and Thai Chilli to the pot and boil the beans for 45 minutes or until Mashable.
How to serve the beans
1. rice and beans dish bowl with eith avocado slices and a chunky tomato, onion, colantro, chili, lime juice salsa and fried onions
2. bean and rice borrito
Useful tools
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Presto 06300 Dehydro Electric Food Dehydrator -
Vitamix 5300 Blender, Professional-Grade, 64 oz -
Shun Classic 8” Chef’s Knife Handcrafted in Japan
Shun Classic Knife Block Set (5-Piece)
Coconut Meat Remover -
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Disclosures: All opinions are my own. Sponsors are acknowledged. Some links in the description are affiliate links that if you click on one of the product links, I’ll receive a commission at no additional cost to you. As an Amazon Associate I earn a small commission from qualifying purchases.
Lentil Curry - the most amazing EASY Lentil Recipe in the world!!!
This Lentil Curry is a streamlined take on Indian Dal, calling for just TWO spices and only water, no stock! It's a lentil recipe that's all about getting the most out of a few ingredients and proof that you can eat amazing food on a budget. Make this with any type of dried lentils or even split peas!
Don't let the simplicity of this recipe fool you. This is knock-your-socks-off good!
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