Thanksgiving Red Beans Curry
- Saute pan
- Hot Skillet
- ½ pound of dried red beans or a large tin of drained and rinsed red beans
- 4 tomatoes in season or 1 can of crushed diced tomatoes out of season
- 1 bird’s eye chili or 1 green chili
- 1 onion
- 2 cloves garlic
- 1 inch of minced fresh ginger if not 1 teaspoon of ground ginger
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 2 tablespoons sesame oil if not vegetable oil
- The juice of a lemon
- 5 or 6 sprigs of mint 30-40 leaves
- For dried beans (if not go to the next step): rinse and drain the red beans (you can soak them for a few hours too, this option is optional, do it if you have time). Put them in a saucepan, bring to the boil and cook for about 30 minutes (they must be “almost” cooked but not too much otherwise they turn into a puree for the rest of the recipe). Salt if necessary (but only at the end of cooking because the salt stops the cooking). Drain and reserve.
- Peel the onion, ginger (if using fresh), and garlic cloves. Finely chop everything with the chilli (whole green or bird) and set aside.
- Pour the oil into a sauté pan or hot skillet. Gently melt the onion-garlic-ginger mixture while stirring.
- Add the garam Masala, turmeric, and lemon juice.
- Add the beans and the diced tomatoes or the can of crushed tomatoes.
- Cover and cook over very low heat for 10 to 15 minutes.
- Wash and spin the mint leaves, chop them and add them a few minutes before the end of the ingredients
- Serve with rice or naan bread.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.