Recipe of the Week – Bean Curry

Most afternoons I’m prepared for dinner. Other afternoons I open the fridge and there is half a jug of milk and some coriander… yesterday was one of those days!

I’d spent the day focussed on work and was super productive and to be honest I hadn’t even considered what was in the fridge – dilemma! Two hungry boys and nothing to eat.

Fortunately there were some beans in the pantry and I always have curry ingredients – so bean curry it was!

This recipe is adapted from this recipe shared by the Oyster Box… home of delicious curry!

Ingredients

  • 3 cans of beans (I used chick peas, lentils and borlotti but any will do)
  • 75 ml oil
  • 1 onion, diced
  • 2 cloves
  • 2 cinnamon sticks (10 cm long)
  • 20 ml medium strength masala curry powder
  • 1 teaspoon salt
  • 10 ml crushed garlic and ginger
  • 4 curry leaves
  • 5 ml whole fennel seeds
  • 250 ml water (one cup) – I use about double because I like it saucy!
  • 1 medium tomato, skinned and diced – I used 3 again because I’m saucy kinda gal
  • Coriander (dhania) leaves for garnishing

Method:

  1. Heat oil and add diced onion, cloves and cinnamon sticks.
  2. Add the masala powder mix, stir and add beans to the pot.
  3. Add salt, garlic and ginger, curry leaves and fennel seeds. Stir all ingredients together.
  4. Allow to cook on a high heat for 5 minutes. Reduce heat to medium and continue cooking for 30 minutes.
  5. As excess water and juices evaporate, add the additional cup of water, followed by the tomato.
  6. When the beans are cooked (approximately 30 minutes), simmer on high heat for 5 minutes.
  7. Garnish with coriander and serve with rice, roti and green salad.

It was delicious and hubby has the leftover for lunch today. I’ve tried a lot of curry recipes over the years and this is without doubt the most delicious of the lot!

Give it a go, you won’t regret it…

 

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