3 EASY PLANTBASED CURRY RECIPES TO SPICE UP YOUR WEEK

On today's menu, a delicious recipe you won't be able to just keep calm and curry on. Hong Kong style curry. Three pieces of garlic, finely chopped. Small piece of ginger, finely chopped. One onion, diced. One pound of russet potatoes, peeled. Chop the potatoes into bite-size cubes. About 170 grams baby king oyster mushrooms. Chop the mushrooms into bite-size medallions. Chop two sticks of green onion into batons. We're just about ready to cook. Now this is a chi ho paste. Should be able to find this really easily at an Asian supermarket. This is a bit of a fermented bean paste that has a bunch of different spices. This paste will be the base of that curry and it will add a beautiful color and a lot of delicious flavor. Saute pan. Medium heat. Two tablespoons avocado oil. Mushrooms. Saute the mushrooms for four to five minutes. Give the mushrooms some time to sear and get some nice color. Set the mushrooms aside. Pan back on medium heat. Onions. Saute for three to four minutes. Garlic and ginger. One teaspoon turmeric. One tablespoon curry powder. In this episode I'm using a pre-mixed curry powder. Saute for about a minute then make a well in the middle of the pan. Two tablespoons chi ho paste. Saute the paste for about a minute or two. Potatoes. Mushrooms. 400 ml canned coconut milk. Half cup water. One tablespoon soy sauce. One tablespoon cane sugar. Green onions. Give it a good stir and bring to a boil. Simmer on medium low for 15 to 20 minutes. As the curry cooks down the texture will become silky smooth and full-bodied. Plate. Top with some fresh cilantro and serve with a side of freshly steamed rice. You can now enjoy this flavor-packed curry with absolute confidence. These here are beautiful dried split peas. They have this deliciously earthy flavor and a really delightfully soft texture once it's all cooked down. These dried split peas are really really hard so you do have to soak these overnight. For this recipe you only need about one cup of dried split peas. Soak the split peas overnight with about three cups of water. Rinse and drain the split peas and set it aside. Preheat the oven to 375. 400 ml can of chickpeas. You can save the aquafaba or chickpea water to make a delicious thick mayonnaise like in the previous episode. Rinse and drain the chickpeas and place into a large mixing bowl. Pinch of salt. Pepper. Half tablespoon smoked paprika. Couple tablespoons of olive oil. Toss. Spread the chickpeas onto a baking tray lined with parchment paper. Set the chickpeas aside. Three pieces of garlic, finely chopped. One onion, finely chopped. Chop two carrots into small pieces. Chop two sticks of celery into small pieces. Chop two potatoes into small cubes. One tomato, diced. Bake the chickpeas in the oven for 40 minutes. Stock pot. Medium heat. Two tablespoons olive oil. Onions and garlic. Saute for five to seven minutes. Carrots and celery. Saute for another four to five minutes. One and a half teaspoons salt. One teaspoon chili flakes. Two tablespoons curry powder. Saute for about a minute. Tomatoes. Saute for a couple of minutes. Use the juices from the tomatoes to deglaze the pan. Split peas. Potatoes. Give the pot a good stir. Eight cups of water or unsalted veggie stock. Give the pot a stir and turn the heat to medium high. When the soup comes to a boil, turn the heat to medium. Cover and cook for 25 minutes. By the way, if you're new to the channel, welcome. I'm glad you're here. Be sure to pick up your free ebook that I put together just for you that has five super easy, unintimidating, plant-based recipes to help you get started with cooking today. I'll leave a link in the description box below for you to check that out. Now, let's check out that soup. Man, that looks absolutely amazing. This is just quality control. Carefully transfer four to five cups of soup into a blender. Alternatively, you can blend the soup in the pot with a stick blender to your desired texture. Blend on medium high for a few seconds. Carefully pour the soup back into the pot. Stir the soup to combine. Plate the soup generously. Sprinkle over some chili flakes. Generous pinch of garam masala. Crispy chickpeas. A small bunch of fresh arugula. Topping the soup is my favorite part, and this will take it to the next dimension. This is an incredibly delicious smoky chili oil that I made in a previous episode. I'll leave a link in the description box below for you to check this out. This will make a young man cooking complete. Generously spoon over some delicious smoky chili oil. You can now enjoy this incredible soup with absolute confidence. Saute pan. Medium heat. Quarter cup peanuts. Quarter cup sesame seeds. Third cup dried coconut. Toast for three to four minutes. Transfer the toasted ingredients to the blender. One cup water. Blend on high until liquefied. Three pieces of garlic, finely chopped. Two onions, finely chopped. Small piece of ginger, finely chopped. Two green chilies, finely chopped. Four tomatoes, quartered. These are dried curry leaves. I did find these fresh at my Asian supermarket, but it came in such a big bag that I wasn't able to use all of it. So I washed it, spread it on a paper towel, let them air dry, and now they're in this little jar ready for use. Definitely check out your Asian supermarkets for curry leaves. Saute pan. Medium heat. Three tablespoons olive oil. One teaspoon cumin seeds. One teaspoon coriander seeds. Cook for two to three minutes. About a gram of curry leaves. Onions. Saute for four to five minutes. Garlic and green chilies. About 10 grams of fresh mint. Saute for another two to three minutes. Quarter teaspoon turmeric. Half teaspoon sweet paprika. Half teaspoon cayenne pepper. One and a half teaspoons garam masala. Half teaspoon salt. Saute for two to three minutes. Make a well in the middle of the pan. Drizzle of olive oil. Tomatoes. Saute for three to four minutes. Pour in the peanut and coconut mixture. Stir and cook for about five minutes. Cover and cook on medium low for another 10 minutes. Hardest part of this recipe I think is to not peek inside that lid. While we wait for that to cook, if you love easy and delicious recipes like me, then definitely check out the ramen cookbook, the cook with confidence cookbook, the onion man cooking merch, as well as the plant-based sushi masterclass. I'll leave a link in the description box below for you to check all those things out. Now let's check out that amazing masala. Plate. Garnish with some freshly chopped cilantro. You can now wrap yourself up in this delicious recipe with absolute confidence. Man, does this look comforting or what? Boy oh boy, right from that first bite, you're just welcomed with an explosion of different flavors. You get that little pop of heat and that spiciness from the cayenne pepper and those green chilies, but you can really taste those delicious spices, the cumin, the coriander, the garam masala that really melts into this amazing gravy and adds this really amazing aromatic lift. This is such a comforting texture. You get this warm, delicious, velvety mixture and yet it still has some of those contrasting textures and those quarter tomatoes just melts into this. You get that really nice kind of bright lift from the cilantro, but every bite you just get this amazing explosion of flavor from the garlic, the onions, the chili, the tomatoes and you get that hint of toastiness from the coconut. It has this really deep, rich, earthy flavor from the peanuts. It adds that nuttiness as well as those sesame seeds. So simple to put together. I absolutely love visually rustic and stunning dishes that are delicious, easy to make and you get so many incredible flavors and textures just making friends in there. Enjoy this with some freshly steamed basmati rice or some delicious naan and you are definitely off to the races. Like I always say, it's dishes like this that's just simple, easy, casual that makes it so exciting to cook at home and if you love easy and delicious recipes like me, definitely check out the Ramen Cookbook, the Cook with Confidence Cookbook, the Young Men Cooking merch, as well as the Plant-Based Sushi Masterclass. I'll leave a link in the description box below for you to check all those things out and as always, remember to subscribe, hit that notification bell. I'll see you in the next episode.