Simple 3 Bean Curry Recipe
Simple 3 Bean 'Curry'
Submitted By: Taz
Ingredients:
2 Tbs Cooking Oil (Tel) - can substitute ghee if desired
1 Medium Onion (Pyaz) - diced [any color you have]
3 cloves Fresh Garlic (Leh-sun) - minced
½ inch piece Fresh Ginger (Adrak) - grated into a paste
2 tsp Garam Masala -OR- Curry Powder of choice
1 tsp Kashmiri Chile Powder (Kashmiri Mirchi) -OR- Paprika (Deghi Mirch)
1 tsp Coriander Powder (Dhania Podi)
1 tsp Cumin Powder (Jeera Podi)
½ tsp Turmeric Powder (Haldi)
1 Can Diced Tomatoes (Tamatar) and their juice - use 'regular' or fire roasted for more flavor
1 6oz Can Tomato Paste
1 Can Coconut Milk (Nariyal ka Doodh)*
1 Can Black Beans (Kali Sem)** - drained and rinsed
1 Can Chickpeas [AKA Garbanzo Beans] (Chana)** - drained and rinsed
1 Can Kidney Beans (Rajma)** - drained and rinsed
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste
Preparation:
- Heat oil in a large pot, skillet, wok, or kadahi over medium-high heat until shimmering - Once the oil is hot, add the onion and sauté until lightly browned (apx 8 minutes)
- Add the garlic and ginger and continue to sauté for 1 minute - Add the garam masala/curry powder, Kashmiri chile powder/paprika, coriander powder, cumin powder, and turmeric powder - Continue to sauté for 1 minute
- Add the diced tomatoes, tomato paste, and coconut milk and thoroughly combine
- Bring to a simmer and add your beans - Return to a simmer and allow to cook (stirring occasionally) for 5 - 7 minutes until beans are heated through
- Season with salt and pepper to taste
- Serve hot with steamed rice garnished as desired
*
Coconut milk. heavy cream, half and half, whole, 2%, almond, cashew, or soy milk all work - Just
use what you have on hand!
**
Apx 30oz by weight of any type of canned, frozen, or dried beans and/or lentils work (rinse, soak, and
cook dried beans/lentils until tender before adding - apx 30oz cooked weight) - Just use what you
have on hand!
