Bean curry
Serving size: Serves 4
Cooking time: More than 1 hour
Course: MainFavourite flavours: Curry
Bean curry
INGREDIENTS
1 cup (200g) dried red kidney beans
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
15 fresh curry leaves
1/4 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1-2 fresh long green chillies, seeded, chopped finely
3 cloves garlic, chopped finely
1 teaspoon finely grated fresh ginger
2 teaspoons sugar
1 1/2 teaspoons salt
4 medium (600g) fresh tomatoes, chopped finely
1 cup (250ml) vegetable stock
1 cup (150g) frozen broad beans, thawed, peeled
yogurt and fresh mint leaves, for serving
METHOD
1. Cover beans with cold water in a medium bowl; stand overnight. Drain beans, rinse under cold water; drain. Place beans in a medium saucepan of water; bring to the boil, drain. Add fresh water to the pan; bring to the boil. Simmer, partially covered, for about 1 hour or until beans are tender; drain.
2. Meanwhile, heat oil in a medium pan over medium-high heat; add mustard seeds, cumin seeds, curry leaves, turmeric, ground coriander, cumin, green chillies, garlic and ginger. Cook, stirring, for about 1 minute or until seeds begin to pop. Add sugar, salt, tomatoes and the stock. Bring mixture to the boil, then simmer, uncovered, for 5 minutes.
3. Add kidney beans and broad beans; simmer, partially covered, for about 5 minutes or until beans are heated through and tender. Season to taste with salt and pepper.
4. Serve with yogurt and mint, if desired.
Suitable to freeze. Not suitable to microwave.
COOK'S NOTE: For a shortcut, use a rinsed and drained 400g can of red kidney beans and begin at step 2.
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