Dinner is ready in 25mins with this tasty Curry Recipe!

By Yeung Man Cooking · 25 min

Ingredients

Instructions

1. Rinse and drain the basmati rice 2-3 times, then put it in a small saucepan. Crush the cardamom pods and add them with 1½ cups of water.
2. Heat the pan on medium-high. When the water starts to bubble, stir well, then cover and cook on medium-low for 15 minutes.
3. Finely dice the red onion. Crush, peel and finely chop the garlic and ginger. Finely chop the long red chili.
4. Heat a sauté pan over medium heat. Add 1 Tbsp chili oil, then the cumin and fennel seeds, and fry for a few seconds. Add the onion, garlic, ginger and chili, and sauté for 4-5 minutes.
5. After the rice has cooked for 15 minutes, turn off the heat and let it steam for another 10 minutes.
6. Add salt, smoked paprika, sweet paprika, coriander and turmeric to the sauté pan and cook for about 30 seconds. Add about ¼ cup of water and stir well.
7. Drain and rinse the kidney beans and add them to the pan. Mash some of the beans with a spatula or fork while cooking for a couple of minutes. Add the chopped tomatoes and stir well, then stir in the garam masala and cook for a couple of minutes.
8. Add a handful of fresh spinach, cover and cook for about 4-5 minutes. Meanwhile, remove the cardamom pods from the rice, fluff it, and plate it with the curry. Garnish with cilantro and a drizzle of chili oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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