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Addictive Bean Curry

Ingredients (use vegan versions):

1 tablespoon oil
1 teaspoon vegan mustard seeds
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon grated/chopped gingerroot
2 cloves garlic, chopped
1 large (28 oz) can diced tomatoes
2 cans (19 oz each) kidney beans (or mixed beans or other beans)
1 teaspoon (or more!) curry paste
salt to taste

Directions:

Heat oil in large pot over medium heat and stir fry the mustard and cumin seeds until they pop. Add onion, ginger, and garlic and stir fry until lightly colored. Add tomatoes with juice, beans (drained and rinsed), and 1 tsp curry paste (to start!). Simmer for about 20 minutes or until thick and saucy. Keep adding curry paste to taste during the cooking. Salt to taste. Patak's Madras curry paste is my favorite but other type work well too. This is easy, healthy, and really addictive! Serve with rice, pita, toast, chapattis, nan, straight from the pot....

Serves: 6

Preparation time: 30 min

Featured Recipe

Paneer Tikka Masala

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

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