Soy Bean Coconut Curry.

This recipe is an awesome meatless meal that can be adapted to any other kind of beans too. It was my first time to make soy beans.

I had bought these beans thinking they were the usual kidney ones, but once I opened the pack, I had to google what type they were.

In terms of taste they are not bad; They have an earthier taste than kidney beans, and seem not to absorb the curry flavours as well as other beans. The kids loved them though; so I guess they are not that bad.

Ingredients are 1 blended onion, ginger garlic paste, 1 tbsp tomato paste, 1 tsp each cumin seeds, curry powder and garam masala, 1/2 tsp turmeric, 1 can of coconut milk, chopped coriander, 2 cups already boiled soy beans, salt and pepper to taste and cooking oil. I used 1 tbsp of coconut oil.
Heat you oil and add the cumin seeds, followed by the onion. And the ginger garlic paste. Mix well and cook till they stop smelling raw.
Add the ground spices and lower heat to let the spices cook through well without burning. The oils and flavours release are what make this curry taste so good.
Next goes in tomato paste, still on low heat to avoid burning. It will have lovely colour and aroma. Do not forget your seasoning.
You can add a splash of water to avoid burning. Next go in the beans, mix well and check seasoning.
Let the beans cook in the spice mixture a while to get the flavours…
…then add your coconut milk. You can add a pinch of sugar too.
Let the beans simmer in the sauce on low for 20-25 minutes. Garnish before serving.

You can serve immediately, but I like making my curries and stews a bit ahead, then let them sit a while for the flavours to absorb well in the pot.

The result is a creamy coconut curry that’s tasty, colourful, aromatic and not hard to make.

I had mine with rice, the kids with chapati. It goes well with both.

Definitely worth a try.

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