This flavorful vegetarian curry is one of the famous curries in North India. Red beans are a good source of iron, phosphorus, and potassium, and also a perfect way to boost your protein needs. If you’re from the south of America, then you would of course be familiar with the famous side dish of the region, Red Beans and Rice.
Course Main Course
Cuisine Vegan
Keyword Vegan Food
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 289kcal
Equipment
Saute pan
Hot Skillet
Ingredients
½poundof dried red beansor a large tin of drained and rinsed red beans
4tomatoesin season or 1 can of crushed diced tomatoes out of season
1bird’s eye chili or 1 green chili
1onion
2clovesgarlic
1inchof minced fresh gingerif not 1 teaspoon of ground ginger
1teaspoongaram masala
1teaspoonturmeric powder
2tablespoonssesame oilif not vegetable oil
The juice of a lemon
5or 6 sprigs of mint30-40 leaves
Instructions
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.
Notes
NUTRITIONAL FACTS:Amount per Serving / Calories 289g / Fats 8g / Cholesterol 0mg / Total Carbohydrate 18g / Protein 10g