Winter Recovery Kidney Bean Curry
This one is a tasty little recipe to keep those colds away and also help anyone who's tired and stressed. I made this one up from scratch and it requires a reasonable stock of indian spices, but can be made to use up most of the vegetables you have left over. I used brussel sprouts, green beans and mushrooms, but you could easily also use celery, carrot, potatoes, cauliflower, capsicum, spinach... just about anything! ;-) It's very easily made vegan by simply leaving out the yoghurt (tasted it that way, it's delicious, but hot!), or using coconut cream or soy/rice yoghurt. I served this one with brown rice - extra healthy, and a paratha bread. You can get delicious ones that take a few minutes in the pan at the chinese shop in the freezer section, or otherwise use naan, roti or have it just with rice. All up to you!
Serves: 3-4, Preparation: 15 minutes, Cooking time: 20-25 mins
Serves: 3-4, Preparation: 15 minutes, Cooking time: 20-25 mins
Ingredients
- 1 tsp cumin seeds
- 2 tsp mustard seeds
- 2 tsp garam masala
- 2 tbsp vegetable (not olive) oil
- 1 big tomato, or 4-5 cherry tomatoes
- Mushrooms
- 1/2 a fresh red Chili with seeds
- 1 tsp stock powder
- 1 cup water
- 1 can kidney beans
- 150-200g Brussel sprouts
- Large handful Green beans
- 2 tbsp yoghurt (optional)
Preparation
- If making brown rice, set the rice on to start cooking.
- In a large non stick frying pan toast spices without oil - you should start to hear the mustard seeds popping. At this point pour the spices into a small bowl and set aside. Return the frying pan to the stove.
- If you have a steaming pan, and the water with the brown rice is boiling, you can steam the vegetables that need some pre-cooking (in this case brussel sprouts and beans, but most of the options in the introduction will also need this, except capsicum). Otherwise you can steam in the microwave, or add them in the next step with the mushrooms and allow the whole mix to cook longer.
- Add oil to the pan, along with the onions. When the onions start to get glassy, add the tomatoes, garlic and chilli, as well as the spices then remove from pan and add oil, tomato, garlic and chilli, and allow to saute for a couple of minutes. Then add the spices and the mushrooms. After a few minutes, add the drained kidney beans, stock powder and water, as well as the pre-steamed vegetables. Allow to come to the boil and simmer for a further 5-10 minutes
- Finally, if desired, add the yoghurt and stir through, and then it's ready to serve. Enjoy!