Wednesday 21 March 2012

Punjabi Kidney Bean Curry

Some time ago Chris decided to instigate Meat Free Monday, its a great idea and means I get to play around with all sorts of veggies and pulses.   I'm over my lentil stage and am entering  my kidney bean peak!  Last night - yes it was a Tuesday, so I slipped a day, I tampered with a Kidney Bean curry!   The picture doesn't do it justice but it was fantastic.   Of course you could just cook it as a side dish?  WARNING: Kidney beans need a 24hour soaking!

Ingredients (serves 4-6)
250g dried kidney beans, soaked for 24 hours!
2 tbs vegetable oil
2 onions chopped
3 garlic bulbs chopped
1 tbs fresh ginger, or cheater which I used!
250g fresh tomatoes chopped
2 tsp ground coriander
1/2 tsp cayenne pepper
2 tsp ground cumin
1 green chilli, chopped
1 tbs amchoor or Amchur, otherwise known as Mango Powder, I found it in a local shop for 89p
Plain yoghurt and coriander to garnish

Drain the kidney beans and boil in a saucepan with 1.5litres of water.  Boil for around 2 hours until tender, then remove from the heat.

Fry the onions in the oil until soft, then add the garlic and ginger and stir.  Then add the tomatoes, coriander, cayenne, cumin and chilli.  Stir and cook on medium for 5 minutes.  Add the cooked beans and as much liquid as you would like.  I prefer mine less stewy to be honest, but to your liking!  Add the amchoor, stir, and simmer gently for 10 minutes.

Serve hot, with crusty bread or naan, topped with a dollop of plain yoghurt and coriander. 

Delicious :)
Annie x