How to Cook without Oil Video Demo + Super Easy Plant Based Red Bean Curry (oil free)
By Molly Patrick
Oct 20, 2018,
If you’re new to cooking without oil, dairy and meat it can be intimidating. Today I’m showing you how to cook without oil in a video!
It’s a whole new world of flavor and spice and texture and ingredients. But actually, cooking Whole Food Plant Based recipes is much easier than most people think.
It’s also a lot easier to clean up because there is no oil coating your dishes. The part that takes the longest is chopping the veggies. Today I’m inviting you into my kitchen to show you how to whip together a delicious Red Bean Curry.
Watch the video below and get inspired to make out with your kitchen. Cooking at home is one of the most worthwhile things you will ever do. You just gotta do it!
(Recorded on a mobile phone, pardon the format)
Are you inspired to whip something up? Tell us about it in the comments below!
- 1 cup diced red onion (130g)
- 4 garlic cloves, minced
- 2 green onions, thinly sliced
- 1 can (15oz / 425g) diced tomatoes
- 1 can (15oz / 425g) kidney beans
- 1 cup water (235ml)
- 1 tablespoon coconut aminos (optional but yummy)
- 1 cinnamon stick
- 1 teaspoon red chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon black pepper (10 turns)
- 1/4 teaspoon cumin powder
- 1 bay leaf
- 2 cups chopped spinach
- Heat a medium-sized pot over medium heat for 2 minutes. Add the onions and cook for about 5 minutes, adding a splash of water and stirring when they start to brown.
- Add the garlic and green onions and cook for an additional minute.
- Add the tomatoes, kidney beans, water, coconut aminos (if using), cinnamon stick, red chili powder, salt, turmeric powder, coriander powder, ginger powder, black pepper, cumin powder and bay leaf. Simmer with a lid on the pot at an angle, for 20 – 25 minutes, until most of the liquid has been absorbed.
- Turn off the heat and stir in the spinach. Remove the cinnamon stick and bayleaf before serving.
Wishing you a happy week. May it be filled with playing in your kitchen.
Fall in love with plant based cooking
Leave a Comment
Are you ready to live a Plant Fueled Life?
Love the food that loves you back
Get instant access to thousands of plant based recipes and meal plans, no credit card or perfection required.
What a fabulously instructive video starring the very lovable Molly!! I LOVED it!! Thank you!
You are so welcome, Mary!
Amazing curry!!! Loved every bite. Thank you!
Yay! So glad you loved it!
Thanks so much for posting this. Would love more videos like this as I am a visual learner as well and it makes if very accessible for me to try new recipes or cooking methods that include prep terms I may not be familiar with.
So glad this was helpful to you, Inga!
I will do more at some point :0
Yum! This simmered on the stove while I watched the interview with your mom (which was awesome; she’s an inspiration to we who are “ageless”!) I then enjoyed the curry over brown rice. It’s a keeper! Quick and easy, made from stuff I almost always have on hand. Thanks.
So glad you enjoyed it, Cyndi!
That looks bloody yummy! I’ll be making it for sure. I love spicy, my partner not so much. Can you tell us what level of “hot” this is? Maybe on a scale of 1 – 10? Thanks, Molly
I would say this is like a 2 or 3 🙂
What is red chili powder?? I have chipotle, a mild cayenne that is very red, and a generic chili powder that is not very red. Also I am a wuss when it comes to spicy food. Help! Does it make or break this recipe? Thanks!
Just leave it out if you don’t like spicy. Problem solved!
What a great video! You are so fun to watch cook, you have a charming personality and I absolutely loved all of the tips and tricks you shared as you were cooking. I’ve been cooking for years but I learned so many tips, thank you! I can’t wait to try this curry recipe out. I have no doubt it will be a winner.
I love your spice organization! I need to organize mine. They are utter chaos. I have one question Re: your spice jars, where did you get them, and where did you get the boxes to hold them in? Thank you!
So glad you enjoyed it!
I got my spice jars on Amazon and my containers at Ross or Target I don’t remember 🙂
An organized spice situation is a happy situation!
Looks lovely. Thanks for the video. Will definitely try this.
Yay! Let me know how it turns out 🙂
To avoid ingesting a bay leaf, which could be harmful to your intestines or esophagus, it would be a good idea to place it in a little mesh bag or tie a piece of string around it so that it could be easily found in a cooked dish of food.
Great idea, thank you Linda!
Wow! As a new and struggling cook, this was super informative! Thanks so much! Giving it a try… ❤️
Let me know how it turns out.
Delish! Just made it for dinner. Wishing I had doubled the recipe ?. It was really good!
Enjoyed the video. Thank you.
I am so glad you enjoyed it!
YES!!! Rajma curry!
Anyway, I love that thee leaves the recipe on the computer. I put them in Word docs and then send them to my kindle reader and read off that. Hurray for not wasting paper!
This was delicious! I decided to try it in the Instant Pot, and it came out really well — I just left out the cup of water but used maybe 1/2 cup of bean liquid (from dried beans I cooked in the IP) to sautee everything. I also upped the spices to make up for IP cooking, and it’s delicious.
What pressure setting, cook time and release did you use? Thanks
This was awesome!! Thank you!! Even my meat eating friends LOVED it!!
Nice! Thanks for posting that you all loved the recipe! ~Karen
Wonderful recipe! Took a chance on it for a potluck and it was a hit, as well as leaving my kitchen smelling wonderfully fragrant. Thanks for sharing how to make whole plant-based food that is tasty!
Yay! I’m so glad it was a hit.
I know how frustrating it is when you take a chance on a recipe and it turns out like crap!
Thank you for swinging back by to let us know.
Just made this – absolutely divine and soooo easy. Thank you!
Thanks for sharing you loved the recipe, Nicki! ~Karen
Yum! This was very good! I’m excited about trying more recipes without oil. Thanks for the delicious inspiration ?