Friday, July 8, 2016

Bean curry

This was super delicious with a piece of naan bread, piping hot with some cold yogurt on the side.

0.25 cup extra virgin olive oil
0.25 cup ginger
1 onion
1 plum tomato
3 cloves of garlic
2 jalapeno peppers
1 tsp salt
1.5 tsp ground cumin
1 tsp ground coriander
0.5 tsp turmeric
0.25 tsp cayenne
8 oz tomato sauce
3 cups of red kidney beans
0.5 cup cilantro leaves

Add the onion, ginger, and garlic to a food processor. Process until pureed.

Heat the oil in a large pan and add the onion puree. Cook for a minute. 

Mince the jalapenos and add to the pan. Cook for another minute.

Dice the tomato and add the spices and the tomato to the pan. Cook for five minutes.

Add the cooked beans and enough water to cover them. Simmer for 20 minutes. Serve topped with fresh minced cilantro.

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